Sweet and crisp healthy chocolate crackers made with oat flour. Simple to make with no eggs, dairy, butter, or oil!

Why We Love These Chocolate Oat Crackers

Crisp and Crunchy: These crackers are perfect for satisfying your crunchy snack cravings. They’re perfectly crisp, lightly sweet, nutty, and chocolatey.
Easy to Make: Just mix, roll out the dough, cut into squares, and bake!
On-the-Go Snack: These crackers hold up well to traveling and are perfect to add to lunch boxes or bring on long car rides.

Key Ingredients & Substitutions

Below is a brief look into the main ingredients and why they work in this recipe, plus any possible substitutions. See the recipe card at the bottom for the full ingredients list and quantities.

Oat Flour ⟶ Use certified gluten-free oat flour if necessary. I make my own oat flour by blending rolled oats in a high speed blender.
Cocoa Powder ⟶ For chocolatey flavor! Use a good quality cocoa powder for the best flavor.
Peanut Butter ⟶ A little bit of peanut butter helps hold the dough together and adds some flavor and nutrients.

How to Make

Step-by-step photos and additional tips to help you get the best results!

Combine oat flour, cocoa powder, ground flaxseed, sugar, baking powder, baking soda, and salt.
Add peanut butter and non-dairy milk and stir well to form a dough, adding more non-dairy milk if needed. It should be a little sticky at this point. Cover and rest the dough for 10 minutes to make it easier to handle.
Place the dough between two pieces of parchment paper or silicone baking mats.
Roll out into a rectangle about 1/16-inch thick. The thinner it is, the crispier the crackers will be!
Cut into 1-inch squares (or whatever size you prefer). Place them with some space in between to ensure the edges crisp up. I poked some holes in the crackers for visual appeal, but it isn’t necessary.
Bake at 350°F for 15-20 minutes until crisp. Check on the crackers after 15 minutes. Some crackers may cook faster than others, so remove any that are crisp and continue baking the rest.

Serving Suggestions

Try these chocolate oat crackers in a snack plate with some fruit and nuts, dip them in peanut butter or dessert hummus, or crumble on top of yogurt bowls or ice cream!

How to Store Chocolate Oat Crackers

These crackers stay crisp for at least one week stored in an airtight container at room temperature. They will be safe for longer but may start to soften over time.

Chocolate Oat Crackers FAQ

You can replace the peanut butter with sunflower seed butter or tahini.

You can but the crackers may be slightly more crumbly.

You can replace the granulated sugar with coconut sugar or a liquid sweetener like maple syrup or agave. If using a liquid sweetener, start with just 1 tbsp of non-dairy milk.

More Healthy Snacks

If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Prep Time:20

Cook Time:20

Servings: 4

Ingredients

60 grams (½ cup) gluten-free oat flour
10 grams (2 tbsp) cocoa powder
½ tsp ground flaxseed
20 grams (2 tbsp) granulated sugar
¼ tsp baking powder
⅛ tsp baking soda
⅛ tsp salt
30 grams (2 tbsp) peanut butter
3 tbsp non-dairy milk or water

Instructions

Preheat oven to 350°F. Set aside a sheet pan¹.
In a large bowl, combine oat flour, cocoa powder, ground flaxseed, sugar, baking powder, baking soda, and salt.
Add peanut butter and non-dairy milk and stir well to form a dough. The dough should hold together and not be crumbly. If it's too dry, add extra non-dairy milk a teaspoon at a time. Rest the dough for about 10 minutes – it will be sticky at first, but after resting it should be easier to handle.
Place the dough between two pieces of parchment paper or silicone baking mats. Roll out into a rectangle about 1/16-inch thick. Cut into 1-inch squares (or whatever size you prefer). Separate the squares and arrange them on one of the baking mats so they aren't touching.
Place the baking mat on your sheet pan. Transfer to the oven to bake for 15-20 minutes until crisp. Check after 15 minutes – some crackers may cook faster than others, so remove these and continue baking the rest.
Cool completely on the pan before transferring to an airtight container for storing.

Notes

1) Sheet Pan Size: I developed this recipe using a toaster oven with a quarter sheet pan. If you are using a full sized oven, you can double the recipe and bake on a half sheet pan.

Nutrition Facts

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