Regarding the oats, be sure to use certified gluten-free oats to ensure that these are 100% gluten-free. Alternatively, leave out the oat flour altogether and increase the chickpea flour to 1 cup.
1/3cupoat flour (can be made by grinding up whole oats in food processor)
1 1/2Tablespoonsnutritional yeast (the nooch!)
1teaspoonsea salt
1/4teaspoongarlic powder or granulated garlic
1/4teaspoononion powder or granulated onion
1/8teaspoonpaprika
3Tablespoonsrefined coconut oil (vegan butter, or other neutral flavored oil (such as grapeseed))
3-5Tablespoonscold water or plain/unsweetened non-dairy yogurt (check to make sure it's not vanilla!)
Instructions
Preheat oven to 350 degrees F.
Add all dry ingredients to the bowl of your food processor fitted with the metal S-blade ( I tried the dough blade, and it didn't work). Pulse a few times to mix all the ingredients together. Add the coconut oil and pulse until the mixture resembles coarse crumbs. Add the non-dairy yogurt or water, one tablespoon at a time, until a loose ball of dough forms in the bowl.
Invert a cookie sheet and cut a piece of parchment paper to fit. Turn out the dough onto the parchment paper and pat into a rectangle shape. Roll dough out to a 1/8 inch thickness, and cut into square shapes using a pizza cutter, pastry cutter, or knife. Add the dot in the middle of each square using the flat end of a bamboo skewer, or the tine of a fork.
Bake for 18-20 minutes, or until golden brown. Let cool so the crackers can crisp up, then enjoy! If you can wait, that is.