3 recipes for healthy salty cookies or crackers to make in a moment

If you lose snacks, salty cookies and crunchy things and you are looking for a healthier alternative to conventional crackers and other commercial salty biscuits to get rid of the urge with a crunchy appetizer or a good snack, well there is good news. Making homemade crackers or crackers is much easier than it sounds. And in this way, as always when we make homemade cookies, we can control the quality of oil, use wholemeal flour, nuts and seedsin addition to including seasonings to our liking and avoiding added sugars.

Here are three salty cookie recipes to make healthy and irresistible crackers that everyone will love.

Keto seed crackers, flourless salty cookies

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1. Flourless Crackers: Keto Seed Crackers

Would you like to make mega-crunchy flourless crackers that are both low in carbs and easy to make? Although it sounds like an impossible mission, here is a recipe.

Thanks to flax seeds and chia seeds, the dough is bound without any type of flour. All you need to do is wait a while for the gel to form.

Different types of seeds and nuts can be used as long as half are flax and/or chia seeds and we maintain the proportion of nuts and water.

INGREDIENTS FOR 1 TRAY

½ cup flax seeds ½ cup chia seeds 1/3 cup sunflower seeds 1/3 cup pumpkin seeds 1/3 cup hemp seeds 1 cup water ½ teaspoon salt 1 tablespoon nutritional yeast Fine herbs, thyme, paprika, curry … (optional)

PREPARATION (10′ min + 55′ cooking + 15′ rest):

In a bowl, mix the seeds, salt, nutritional yeast and, if you are going to use them, the herbs or spices. Let stand 15 minutes. Preheat oven to 150 degrees. Line a baking tray with parchment paper. With your hands or with the help of a spatula, spread the dough on the tray. Shape into a rectangle about 5mm thick and bake for 30 minutes. Remove from oven, cut into crackers and carefully turn each one over. Return to the oven and bake for an additional 25 minutes, until the crackers are crisp and lightly golden. Pay close attention in the last 10 minutes so that they do not burn. Store them in a container and, if when you are going to eat them, they are no longer crispy, bake them for 5-7 minutes.

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Crispy spelled crackers with cheese.

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2. Cheese Crackers: Whole Spelled and Cheese Crackers

These crackers are ideal as an appetizer if you have guests at home or for snacks for the little ones. It is one of those types of crackers that, once you have tried one, your body asks for another. And then another. They are salty, crunchy and highly addictive crackers.

If you want them to last more than a day, I recommend doubling the recipe.

INGREDIENTS FOR 2 TRAYS

125 g of whole spelled flour 1 teaspoon of cornstarch ½ teaspoon of sea salt 150 g of grated cheese (can be vegetable cheese) 100 g of butter or margarine without hydrogenated oils

PREPARATION (20′ + 20′ cooking + 15′ rest):

In a bowl mix the flour, salt and cornstarch. Add the grated cheese and butter or margarine. Mix well until you get a dough. Cover with parchment paper and let rest for 15 minutes in the fridge. Preheat the oven to 180 degrees. Line two baking trays with parchment paper. Take the dough out of the fridge. Cover the surface where you are going to work with a little flour and stretch the dough with the help of a rolling pin, giving it a rectangle shape. Cut the crackers with a knife or a cookie cutter. Distribute them on the trays and bake for 18-20 minutes. Let them cool and store in a container

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3. Salty oatmeal cookies: Shortbread type cookies

Salty oatmeal cookies are a typical recipe in Scotland, where they can be found everywhere. They are delicious as is, with avocado, hummus, cheese, jam…

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INGREDIENTS FOR 1 TRAY

200 g rolled oats ½ teaspoon salt 30 g melted butter or olive oil 75 ml hot water

PREPARATION (20′ + 25′ cooking):

Preheat the oven to 180 degrees and line a baking tray with parchment paper. In a blender, blend the oat flakes until you get a coarse flour. Put the flour in a bowl, add the salt and mix well. Add the butter or oil and water and mix well until you get a smooth dough. At first, the dough seems runny, but as the oats absorb the water, it dries out. Cover a smooth surface with a little flour or rolled oats. Add the dough and stretch the dough with the help of a rolling pin or a bottle to obtain a 3mm thick rectangle. Cut out the cookies with a knife, cookie cutter or glass.Place the cookies on the tray and bake 25 minutes until they are done.Let cool and store in an airtight container.