Preheat your oven to 300ºF (approximately 150ºC) and position an oven rack in the center of the oven. This ensures your crackers bake evenly, achieving that perfect crisp.
Line a baking sheet with parchment paper. This not only prevents sticking but also makes cleanup a breeze afterward.
In a mixing bowl, whisk together the almond flour, ground flax, 1 tablespoon of coconut sugar, 1 teaspoon of cinnamon, and a pinch of salt. The mixture should appear well combined and have a pleasant, inviting aroma.
Add 2 tablespoons of butter or coconut oil to the dry ingredients. Using your hands, rub the butter into the mixture until it resembles coarse crumbs with no visible chunks of butter remaining.
Crack in the beaten egg and mix until the dough comes together. It should be a cohesive ball that is slightly sticky but manageable.
Place the dough ball in the center of the lined baking sheet and cover it with a second piece of parchment paper. This will help you roll it out evenly.
Using a rolling pin, roll out the dough into a rectangle that’s approximately 1/16” thick. Try to maintain an even thickness for uniform baking.
Using a pizza cutter, slice the dough into squares or rectangles, depending on your preference. If you have any scraps, gather them and repeat the rolling process.
Sprinkle the cut dough with the remaining coconut sugar and cinnamon for extra flavor and crunch.
Bake in the preheated oven for about 15 to 20 minutes, or until they turn golden brown and crispy. Keep an eye on them to avoid burning.
Once done, remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to an airtight container. Store your crackers for up to 3 days, if they last that long!
