Place almond flour, gluten free flour, baking powder, flaxseed, onion powder, paprika, sea salt, and oil into a food processor and pulse until combined.

Once combined, add cold water a tablespoon at a time until the mixture holds together. Five usually does it for me.

Once the dough comes together, form it into a disk and let it rest for about 20 minutes.

Roll out dough to about ⅛-¼ inch. Cut the crackers into whatever shape you like.

Chill dough in the fridge for 15 minutes.

Bake crackers for 15-20 minutes at 325 degrees F.