Gluten-Free Almond Flour Crackers

I made them without pepper and a little sugar and cinnamon on top. Honestly, a little bland. I think maybe a little more salt in the dough would help. They were also not quite the texture/crispness I expected, but they are edible. Would probably be better as a savory cracker served with cheese.

I replaced the 1 egg with Bob's Red Mill Egg Replacer (but equivalent to 2 eggs). Added 1/2 tsp seasoning (Imperfect Foods Seasoning for All Things mix). Also added 1 Tbls of avocado oil to handle the dough better. Came out crisp and tasty (I usually have bad outcomes making crackers). Would like to try Herbes de Provence as seasoning next time.