If last week’s dessert crackers didn’t catch your attention, these savory thyme and onion crackers will. They’re crisp, flavorful and—surprisingly—have a texture reminiscent of Wheat Thins. Don’t be intimidated by the flax base; these crackers are nothing like the gummy, flavorless flax crackers you may have tried before.
I remember my first attempt at flax crackers: several days of soaking and drying, ending with a gummy mess that stuck to my teeth. This recipe is completely different. No long soaking, no multi-day dehydration, and definitely no bland, “hippie” flavor.
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- 1 cup coarsely chopped sweet onion (Vidalia)
- 1 large clove garlic, minced
- 1/4 cup avocado oil
- 2 teaspoons fresh thyme leaves
- 1/4 teaspoon Himalayan rock salt or sea salt
- Freshly ground pepper, to taste
- 1 1/2 cups roughly ground flax seeds or milled flax
- 1/4 cup sunflower seeds, ground fine
- Preheat oven to 225°F (about 107°C). Prepare two large baking sheets and set aside.
- In a food processor, combine the chopped onion, minced garlic, avocado oil, thyme, salt and pepper. Pulse until the onion is completely pureed—about the consistency of applesauce.
- Add the ground flax and finely ground sunflower seeds. Pulse just until the mixture comes together.
- Transfer the dough to a large bowl.
- Place a piece of parchment paper about 10 inches wide. Scoop about 1/2 cup of dough, roll it into a ball, and place it on one side of the parchment.
- Fold the parchment over like a book and roll the dough between the two sheets until it is approximately 1/4-inch thick. Remove the top sheet of parchment and score the dough into 1-inch squares. Keep the crackers on the parchment and transfer to a baking sheet. Repeat with remaining dough.
- Bake for about 2 hours, flipping the crackers halfway through and removing the parchment when instructed. Baking time will depend on thickness—aim for completely dry, crisp crackers with no remaining moisture.
- Remove the crackers from the oven and let them cool on the baking sheet for 15 minutes. This recipe yields about 75 crackers (roughly 5 crackers per serving).
A few helpful tips:
- Grind the sunflower seeds to a fine powder in a coffee grinder or food processor. A small grinder is great for seeds and spices—even if you never use it for coffee.
- You can use store-bought milled flax if you prefer. A slightly chunky ground flax works well here because it adds texture to the crackers.
- Puree the onion thoroughly so it breaks down completely—this helps bind the dough and keeps the texture even.
- Rolling the dough between two sheets of parchment keeps cleanup easy and prevents sticking.
Work in batches—this recipe makes a large quantity, so you’ll likely use two baking sheets. Once baked and cooled, the crackers keep well and are perfect for snacking or pairing with dips and spreads.
If you enjoy grain-free crackers, here are some other recipe ideas to explore (titles only):
- Sesame Wasabi Crackers — All Day I Dream About Food
- Pumpkin Seed Zucchini Crackers — The Copycat Cook
- Lentil Crackers — Mouthwatering Foods
These thyme and onion crackers are an easy, satisfying way to enjoy crunchy, grain-free snacks at home. The savory onion and fresh thyme give them a bold flavor, while the flax and sunflower seeds provide structure and a pleasant bite. Enjoy!