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Rosemary & Olive Oil Protein Crackers

protein crackers with olive oil and rosemary

These protein crackers are a huge success with my very picky toddler, and that is REALLY saying something. Seriously, give these a try, you will not be disappointed. They pack a ton of protein, and make a super satisfying, savory snack. Your kids will never know that they’re primarily made from beans.

So my 2.5 year old toddler is a super picky eater. His favourite foods consist of crackers, cookies, chips…you know, the good stuff. So here I am begging him to eat a carrot or something when it dawns on me! Why not make a healthy version of something he already likes? Duh. So I get to work on making some healthy, and still delicious crackers. I knew I wanted to include beans, but the rest I was unsure of. This recipe did take a couple of tries to master, but now that I have, I’m so glad I made the effort! My son has no idea these are “healthy” crackers. Nor does he have a clue they are made from beans. So now when he’s asking for more, I can feel good about offering these!

Did you enjoy these protein crackers?

Why not give these gluten free Black Bean Chips a try?

protein crackers with olive oil and rosemary

Rosemary & Olive Oil Protein Crackers

Course: Snack
Cuisine: American
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 8 Servnigs
These protein crackers are made primarily using white beans and oat flour, making them a gluten free option and delicious!
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  • 2 cups white beans cooked or canned
  • 1/4 cup unsweetened cashew milk or milk of choice
  • 1 tsp avocado oil
  • 2 cloves garlic
  • 1 tsp salt
  • 1 cup oat flour or all purpose flour
  • 1/4 cup corn starch
  • 1 tsp crushed dried rosemary
  • 1 tsp olive oil


  • Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
  • Add the beans, almond milk, oil, garlic and salt to your blender and puree until creamy. Set aside.
  • In large bowl, combine the oat flour and corn starch. Then pour your bean mixture into the bowl and mix well.
  • Scoop the dough onto your prepared baking sheet (or your counter, laying down parchment paper if easier) and flatten with your hands.
  • Then, using a rolling pin, continue to flatten and stretch the dough as evenly and thinly as possible without breaking.
  • Using a fork, prick the dough all over and then cut the dough into a grid pattern with a cookie or pizza cutter. Slightly separate each row and column by pushing the edges over with your cutter slightly. This will help crisp up the edges.
  • With a silicone brush, brush the olive oil over top all your crackers, and then sprinkle with extra sea salt and the rosemary.
  • Bake for 35 minutes, until the edges of your crackers are lightly golden. Remove from the oven and let cool completely before serving.
Calories: 150kcal | Carbohydrates: 25g | Protein: 6g | Fat: 2g | Sodium: 301mg | Potassium: 306mg | Fiber: 3g | Vitamin C: 0.3% | Calcium: 5.2% | Iron: 12.8%
DID YOU TRY THIS RECIPE?Mention on IG and tag #thishealthykitchen!

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