Chickpeas Crackers – Gluten and Dairy Free

My kids love crackers (and bread). It’s a super quick, filling and comforting snack. That’s why I’m very picky about the kind of crackers that I buy for them. I always double check the (long) list of ingredients to see what is really inside. Sometimes you can’t really imagine what they can hide under a lovely cheesy flavor 🙁

I have a selected list of brands/products that I trust and that I always keep in the pantry ready to use and, at the same time, I love baking my own crackers. Despite the common idea, homemade crackers are super easy to prepare…and they taste way better, without mentioning that you really know what’s inside 😉

Today I prepared some chickpeas crackers using some chickpeas flour left from another recipe. They came out nutty, crispy outside and soft in your mouth. I really really liked them. To be sincere the kids liked more the batch I did without seeds on top 😉

You can prepare a nice batch, bake it and simply store the crackers in a container on the countertop for weeks…but I’m sure they will be gone in few days!!

The chickpea crackers are a lovely toddler snack idea or (simply skipping the top seeds and skipping or reducing the salt) a baby led weaning one.

TIP: to spread the chickpea mix on the baking sheet I used a silicone mat, way easier than using some parchment paper.

Chickpeas Crackers – Gluten and Dairy Free
  • 3 Tbsp ground flaxseed
  • 1 cup chickpea flour 100gr.
  • 1/2 cup water 115 ml.
  • 1 egg white
  • 1/2 tsp garlic powder
  • 1 Tbsp minced rosemary
  • pinch of salt
  • 1 Tbsp olive oil
  • 6 Tbsp ground almonds 40gr.
Garnish on top:
  • sesame seeds
  • sunflower seeds
  • sea salt
  1. Preheat the oven to 350F/175C and line a large baking sheet with a silicone mat.
  2. Stir the flax into the water and let it thicken few minutes.
  3. In a bowl add in sequence and mix: the flour, the almonds, the garlic, the salt, the rosemary, the oil, the egg white and the flaxseed mix.
  4. Scrape the sticky mix onto the pan and spread it as thinly and evenly as you can.
  5. Sprinkle on top with sesame seeds, sunflower seeds and a pinch of sea salt
  6. Bake for 20 minutes.
  7. Remove from the oven and cut the large sheet in small toddler size squares.
  8. Place back in the oven for 6 minutes to get nice and crispy!


Did you make this recipe? Share the love, tag @buonapappa on Instagram and hashtag it #buonapappa I would love to see your creations!

  • Reply
    January 22, 2018 at 3:25 am

    Can I leave the egg white out? Looking to veganize this . Is the egg white for protein or to bind? I assume the flax does a lot of the binding. Thanks!

    • User Avatar
      Barbara Lamperti
      February 22, 2018 at 10:49 pm

      Sure! the egg white has a binding role so you can substitute it with 1 T ground flax and 3 T water. Let me know if you like it!! ciao, b

  • Reply
    April 27, 2019 at 12:02 am

    These are so yummy! Thank you so much for it.

    Why not to use the egg yolk too? Would that be ok?
    I tried to veganize it skipping the egg white and it was breaking a bit when I was cutting it. Next time I’ll make sure to include the egg.

    • User Avatar
      Barbara Lamperti
      September 26, 2019 at 3:14 pm

      Hi! You can add the yolk too for extra nutrients. They will be more dense. The white has been added for its binding role, it acts like a glue.
      So happy you like them!! The chickpea flour doesn’t contain gluten, that’s why the crackers are very fragile compared to traditional one and the egg white is important to keep them together 🙂 ciao! B

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