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byKelly Bejelly

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Paleo Blueberry Ginger Soft Crackers

Ok, I had no idea what in the world to call this and Mr. Bejelly and I debated over this recipe for a good hour before I pulled an executive move and called it a paleo soft crackers.  The main argument was can you call something a cookie when it’s not sweet?  This is not sweet.  Yes, it has a lovely blueberry flavor and it’s soft and gingery at the same time but it is not sweet.  You could kick up the sweetness by putting some sort of fruit preserves on it or even better a cream cheese like frosting made with honey but I don’t do sugar anymore so I can’t take you down that path.   Don’t add honey or maple syrup to the cookie as it will mess up how it bakes, ok.

Paleo Blueberry Ginger Soft Crackers

Anyhow, these are lovely.  They work great with tea and we all ended up calling it a different thing.  Mr. Bejelly keep saying muffin or a scone.  I thought cookie or cracker and the Little just kept saying “more”. I’m really excited to share that these are dairy-free and egg-free too. You will want to roll this pretty thin though – 1/4″ is perfect and they make a nice snack when  you’re out and about and running errands.

Blueberry Ginger Cracker Paleo Egg Free Recipe

Paleo Blueberry Ginger Soft Crackers

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 15
Author: Kelly Bejelly @ A Girl Worth Saving


  • 1 cup of coconut shreds
  • 1/2 cup of chia seeds
  • 2 teaspoon of ginger powder
  • 1 cup of fresh or frozen blueberries.
  • 1 small ripe banana


  1. In a food processor or your Blendtec add the coconut shreds, chia seed and ginger powder. Pulse until you have a flour - roughly 1 minute in Blendtec - 3 -4 minutes in your food processor.
  2. Add you ripe banana and blueberries and mix until you have a dough.
  3. Roll the dough out between two piece of parchment paper and use your cookie cutter to cut the shapes. You can also just take a pinch of dough and roll out the cookies and press them flat with a glass.
  4. Place the dough on a piece of parchment paper.
  5. Bake at 350 for 20 - 25 minutes.
  6. Enjoy

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Leave A Reply


  • May 20, 2013 at 11:29 am

    They look really good!

  • May 20, 2013 at 12:05 pm

    I’m more excited about the linens your paired with your creation. Gorgeous!

  • May 20, 2013 at 5:33 pm

    I prefer all cookies soft, however for me, ginger cookies can be eaten NO other way. These look perfect!5 stars

  • May 20, 2013 at 5:35 pm

    These look and sound so tasty!

  • May 20, 2013 at 7:55 pm

    This sounds so delicious. Where do you buy Chia seeds? Just at the grocery store? What other foods are they buy?

    • May 20, 2013 at 9:24 pm

      I would check the natural section of your store. Hrmm. . they’re usually in the baking section 🙂

  • May 20, 2013 at 9:48 pm

    Blueberry ginger that’s soft but not too sweet – sounds like the perfect tea cookie if I’ve ever heard of/tasted 🙂

  • May 21, 2013 at 1:17 pm

    I never thought of putting blueberry with ginger 🙂 Very yummy combo!

    • May 21, 2013 at 4:31 pm

      Thanks Kiersten 🙂 They are lightly sweet and make a great cracker. I throw then in my purse when I’m out and about and they fill me up.

  • May 23, 2013 at 12:55 pm

    I bet it tastes great!

  • May 23, 2013 at 2:39 pm

    Ginger powder? As from the spice rack or some kind of dehydrated ginger? These look great!4 stars

    • May 23, 2013 at 7:51 pm

      Yep, you can get it from the spice rack or the bulk spice section. How are you hun?

  • May 24, 2013 at 1:22 am

    Whatever they’re called, they look tasty!

  • July 7, 2013 at 4:08 pm

    another great use for chia seeds.

  • July 27, 2013 at 4:18 pm

    I would like to make these crackers!

  • sasha
    November 5, 2013 at 7:33 pm

    Ive been looking for easy peasy ginger cookie without molassas yeah : )
    However my little guy doesn’t do chia ever try with eggs ?


    • November 6, 2013 at 8:36 am

      Hi Sasha, I don’t see why an egg would not work in this 🙂

  • Scarlett
    January 25, 2017 at 9:30 am

    I don’t care for bananas, could I use applesauce instead?

    • February 7, 2017 at 1:57 pm

      I would recommend a starch like sweet potato, butternut, etc in it’s place hun.

  • Amy
    August 12, 2018 at 9:35 am

    I just tried making this in my food processor. The dough is really sticky. I used your exact measurements. Is this normal or do you know what went wrong?

    • August 21, 2018 at 7:05 am

      It should be a bit sticky hon. I would just wet your hands to keep the dough from sticking as you make the cracker shape.