These Gluten-Free Almond Herb Protein Crackers Make Snacking So Much Better

Directions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
   

2. In a large bowl, add almond flour, grass fed butter, Collagen Peptides, arrowroot starch, rosemary, smoked paprika, and salt. Mix until combined. This can also be done in a food processor, if desired.
   

3. Add ice water one tablespoon at a time, mixing to incorporate after each addition, until the dough comes together.
   

4. Transfer the dough mixture to a flat surface covered in parchment paper or a silicone mat. Cover with another piece of parchment paper and use a rolling pin to roll the dough out to about ⅛- to ¼-inch thickness.
   

5. Remove the top piece of parchment paper and cut the dough into 2-inch squares using a knife or pizza cutter. Carefully transfer the crackers onto the prepared baking sheet.
   

6. Bake for 13-15 minutes, until golden brown. Remove from the oven and let cool on the counter for 10 minutes before serving. Store in an air-tight container for up to a month.
   

7. Grab your Collagen Peptides here!