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Apple Flax Cracker Cookies

Apple and Flax Dehydrator Crackers

These healthy Apple and Flax Dehydrator Crackers are made raw, gluten-free, and vegan using the dehydrator or the oven set on the lowest setting. They’re a delicious sweet treat with a healthy dose of fiber and nutrition.

  • Total Time: 24 hours 20 minutes
  • Yield: 15 1x


Units Scale
  • 5 medium apples
  • 1/2 cup butternut squash puree or pumpkin puree
  • 2 tablespoons coconut nectar
  • 1/2 cup coconut butter
  • 1/2 teaspoon pumpkin pie spice or ground cinnamon
  • 1 tablespoon fresh lemon juice
  • 1/2 cup water
  • 1/2 cup ground flax


  1. Combine the apples, squash puree, coconut nectar, coconut butter, pumpkin pie spice (or ground cinnamon), and lemon juice in the base of a food processor. Pulse on high until the ingredients are combined, about 45 seconds.
  2. Add the water, starting with ¼ cup and working up to ½ total. The water should help the ingredients turn into a smooth batter.
  3. For the last step, add the flax to the food processor and pulse until the flax is combined into the batter.
  4. Pour the batter onto 3-4 parchment lined dehydrator trays and use the back of a spoon to smooth to ¼”-thickness.
  5. Dehydrate at 118F for 12 hours. Flip the cracker batter onto the dehydrator trays and remove the parchment. Dehydrate for another 6-8 hours or until the crackers are completely dehydrated and dry. Break the finished crackers into pieces or use a sharp knife to cut them into rectangles.
  6. Store in your pantry or in the refrigerator and consume within 7 days for optimal crispness.


  1. If you don’t have a dehydrator, you can bake these in the oven on your lowest setting. Bake them for at least 10-12 hours, or until they are crispy.
  2. Try to use sweet apples for this recipe, such as Fuji or Honeycrisp.
  3. You can use applesauce instead of pumpkin puree, if you wish.


  • Serving Size: 1
  • Calories: 50

Keywords: homemade crackers made in the dehydrator