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.
Ingredients
- ⅓ 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
Instructions
- 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 butter1 teaspoon vanilla extract
- Add the other ingredients, except the remaining sugar, and mix until a thick batter forms.1 cup sourdough discard½ cup almond flour½ cup all-purpose flour½ cup sweetened coconut flakes¼ cup sliced almonds½ teaspoon ground cinnamon¼ teaspoon salt
- Use a greased, offset spatula to spread the batter over the prepared baking sheet in a thin, even layer.
- 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.
- 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.
- Remove the crackers from the oven and use a metal spatula to separate the crackers from each other.
Suggested Equipment
Notes
*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.
Nutrition
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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Looking for other sourdough discard crackers? Try our parmesan sourdough crackers and cheesy sourdough discard ranch crackers.
Sourdough Cracker Tips
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.
