Savory Crackers and Cookies Without Eggs or Butter
Prep Time: 15 minutes
Chill Time: 20 minutes
Cook Time: 15–18 minutes
Servings: About 28–32 crackers
Ingredients
1½ cups all-purpose flour
¼ cup cornstarch
1 teaspoon baking powder
¾ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon dried oregano
¼ teaspoon black pepper
1 tablespoon sesame seeds
1 tablespoon finely chopped fresh parsley or cilantro
â…“ cup olive oil or neutral vegetable oil
½ cup cold water, added gradually
1 teaspoon lemon juice or white vinegar
Extra sesame seeds, herbs, or coarse salt for topping
Instructions
Combine the dry ingredients:
Add the flour, cornstarch, baking powder, salt, garlic powder, onion powder, smoked paprika, oregano, black pepper, sesame seeds, and chopped herbs to a large bowl. Mix thoroughly.
Add the oil:
Pour in the olive oil and rub it into the flour mixture with your fingertips until the mixture resembles moist crumbs.
Form the dough:
Add the lemon juice and gradually pour in the cold water, mixing after each addition. Stop adding water once a soft, smooth dough forms. The dough should hold together without feeling wet or sticky.
Rest the dough:
Shape the dough into a disc, cover it, and refrigerate for 20 minutes. Resting makes it easier to roll and helps prevent the crackers from spreading.
Preheat the oven:
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Roll the dough:
Place the dough between two sheets of parchment paper. Roll it approximately â…› inch thick for a light, crisp texture. Keeping the thickness even ensures that all the crackers bake at the same rate.
Cut the crackers:
Remove the top sheet of parchment. Cut the dough into small squares, rectangles, or circles using a knife or cookie cutter. Prick each piece several times with a fork to prevent large bubbles.
Add the topping:
Lightly brush the tops with water or a small amount of olive oil. Sprinkle with sesame seeds, dried herbs, or a little coarse salt.
Bake:
Arrange the pieces on the prepared baking sheets with a little space between them. Bake for 15–18 minutes, rotating the pans halfway through, until the edges are lightly golden.
Cool:
Let the crackers rest on the baking sheets for 5 minutes before transferring them to a wire rack. They will become crisper as they cool.
Optional Flavor Variations
Cheesy Flavor
Add â…“ cup finely grated Parmesan or cheddar-style cheese to the dry ingredients. If you need the recipe to remain dairy-free, use nutritional yeast instead.
Spicy Crackers
Add ¼–½ teaspoon chili flakes or cayenne pepper.
Seeded Crackers
Add 1 tablespoon each of flaxseeds, pumpkin seeds, and sunflower seeds. Finely chop larger seeds before mixing them into the dough.
Mediterranean Flavor
Add dried rosemary, thyme, oregano, and a small amount of finely chopped sun-dried tomato.
Tips
Roll the dough thinly for crisp crackers and slightly thicker for softer savory cookies.
If the dough cracks while rolling, add one teaspoon of water at a time.
If it feels sticky, dust it lightly with flour.
Watch the crackers carefully during the final few minutes because thin edges can brown quickly.
Remove finished crackers individually if some bake faster than others.
For extra crispness, turn off the oven and leave the crackers inside for another 5 minutes with the door slightly open.
Cool them completely before placing them in a container.
Serving Suggestions
Serve these crackers with:
Hummus
Cream cheese
Guacamole
Tomato salsa
Spinach dip
Soup or salad
Tea or coffee
A cheese and vegetable platter
Storage
Store the completely cooled crackers in an airtight container at room temperature for up to 7 days.
If they become soft, place them in a 300°F (150°C) oven for 4–5 minutes, then cool completely.
The unbaked dough can be refrigerated for up to 2 days or frozen for up to 1 month. Thaw frozen dough overnight in the refrigerator before rolling.
Approximate Nutrition
Per cracker, based on 30 crackers:
Calories: 58
Protein: 1 gram
Carbohydrates: 7 grams
Fat: 3 grams
Fiber: 0.4 gram
Sugar: Less than 1 gram
Benefits
Made without eggs or butter
Suitable for many vegetarian diets
Easy to customize with herbs and spices
Lighter than many traditional butter-based savory cookies
No special equipment required
Ideal for lunchboxes, snacks, and party platters
Questions and Answers
Can I make these crackers vegan?
Yes. The basic recipe is completely plant-based when prepared with oil and without dairy cheese.
Can I use whole-wheat flour?
Yes. Replace up to half the all-purpose flour with whole-wheat flour. You may need one or two additional tablespoons of water.
Why are my crackers soft?
They may be too thick, underbaked, or stored before cooling completely. Bake them a little longer at a lower temperature to remove excess moisture.
Can I prepare them without cornstarch?
Yes. Replace it with the same amount of all-purpose flour, although the finished crackers may be slightly less light and crisp.
Can I cook them in an air fryer?
Yes. Air-fry small batches at 320°F (160°C) for approximately 7–10 minutes, checking frequently to prevent burning.
