Skip to Content

Paleo Blueberry Ginger Soft Crackers

Sharing is caring!

This post contains affiliate links. Click here to read my affiliate policy.

Last Updated on November 28, 2020

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
Yield: 15

Paleo Blueberry Ginger Soft Crackers

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 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

Instructions

  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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© 2011-2013, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.

link

Amy

Sunday 12th of August 2018

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?

Kelly Bejelly

Tuesday 21st of August 2018

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.

Scarlett

Wednesday 25th of January 2017

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

Kelly Bejelly

Tuesday 7th of February 2017

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

sasha

Tuesday 5th of November 2013

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

Cheers

Kelly Bejelly

Wednesday 6th of November 2013

Hi Sasha, I don't see why an egg would not work in this :)

stefanie

Saturday 27th of July 2013

I would like to make these crackers!

Maryann

Sunday 7th of July 2013

another great use for chia seeds.

Skip to Recipe