Coconut Almond Sourdough Crackers

Coconut Almond Sourdough Crackers are sweet crackers with the perfect amount of crunch similar to biscotti. They’re great for pairing with coffee or tea and have a subtle taste of caramel with the sweetness of coconut.

Close up view of coconut sprinkled over crackers.

Coconut Almond Sourdough Crackers

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Author: Kim
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 20 Servings


  • cup + 3 tablespoons granulated sugar, divided
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup sourdough discard
  • ½ cup almond flour
  • ½ cup all-purpose flour
  • ½ cup sweetened coconut flakes
  • ¼ cup sliced almonds
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt


  • Preheat the oven to 325°F, and prepare a large baking sheet by lining with parchment paper or a silicone baking mat.
  • In a large bowl, combine the melted butter, ⅓ cup of sugar and vanilla.
    2 tablespoons unsalted butter
    1 teaspoon vanilla extract
    Melted butter, sugar, cinnamon, and vanilla in a bowl.
  • Add the other ingredients, except the remaining sugar, and mix until a thick batter forms.
    1 cup sourdough discard
    ½ cup almond flour
    ½ cup all-purpose flour
    ½ cup sweetened coconut flakes
    ¼ cup sliced almonds
    ½ teaspoon ground cinnamon
    ¼ teaspoon salt
    Shredded coconut, almond flour, sliced almonds, flour, discard added to melted butter.
  • Use a greased, offset spatula to spread the batter over the prepared baking sheet in a thin, even layer.
    Cracker dough spread on a baking sheet.
  • Bake for 15 minutes then remove from the oven. Cut the crackers into 1 to 2-inch pieces, and sprinkle with the remaining 3 tablespoons of sugar.
    Cracker dough baking on a baking sheet.
  • Reduce the oven heat to 300°F, and return the crackers to the oven for 25-30 minutes, rotating halfway through. The crackers are done when they are lightly golden brown.
    Cracker dough cut into diagonals on a pan.
  • Remove the crackers from the oven and use a metal spatula to separate the crackers from each other.
    Top down view of a batch of sourdough discard crackers on a pan.

Suggested Equipment


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 3 crackers. Actual calories will vary.
*Recipe makes about 60 crackers, but that’s dependent on how large or small you cut them.
*Skip to Tips.
*Skip to Storage.
*Skip to FAQs.


Serving: 3crackersCalories: 78kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.05gCholesterol: 3mgSodium: 36mgPotassium: 20mgFiber: 1gSugar: 4gVitamin A: 35IUVitamin C: 0.002mgCalcium: 11mgIron: 0.3mg
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Close up view of crackers piled in front of a bowl.

Looking for other sourdough discard crackers? Try our parmesan sourdough crackers and cheesy sourdough discard ranch crackers.

Sourdough Cracker Tips

  • Use sourdough discard that’s cold, straight out of the fridge, or room temperature. Either works.
  • Make sure to pour any “hooch” off the starter before making the crackers.
  • If the edges of the crackers brown before the center, you can remove the edges and put the coconut sourdough crackers back in the oven to finish baking.
  • The dough is very thick and sticky. We recommend greasing an offset spatula to help spread the dough onto the parchment paper.
  • Use a silicone mat to make spreading the dough easier.
  • Adjust the baking time and rotate the pan if needed. Every oven cooks a little differently, so it may be necessary to adjust the cooking time slightly and rotate the pan halfway through.

How to Store Leftover Coconut Almond Crackers

Room Temperature: Allow the sourdough crackers to cool completely then store in a sealed container or jar. We prefer to enjoy them within 1-2 days, but they’ll store for up to 1 week.


Sourdough starter discard is the portion of a sourdough starter that is removed and not used in the feeding process. Many people prefer to use the leftover discard in recipes like pancakes or naan bread rather than toss it in the trash.

For this recipe, you should use unfed sourdough starter. Unfed sourdough starter, also known as discard, is perfect for recipes like these crackers because it utilizes the excess starter that might otherwise be thrown away.

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