Add two cups of oat flour to a large mixing bowl. Next, add a half teaspoon baking soda and one teaspoon cinnamon. Mix well with a whisk and make sure to get any clumps out. Then whisk in one-third of a cup of coconut sugar.
Next, you'll need to melt your coconut oil. Heat a quarter cup in a small saucepan over medium-low for a few minutes. It shouldn't take more than five minutes to melt.
Once your coconut oil is melted, pour it into the mixing bowl with the oat flour, cinnamon and baking soda. Next, add one teaspoon of pure vanilla extract and a quarter cup of non-dairy milk.
Mix the ingredients with a spatula or wooden spoon. Keep folding the dough until it begins to form into a ball. Roll the ball of dough around in the bowl to pick up any access crumbs. With your hands, continue to pack the dough into a smooth, even ball.
Once your dough ball has formed, place it on your baking sheet. Press it down with your hands. Then Sprinkle a little extra oat flour on top and on your rolling pin. Roll the dough out evenly. You may have to press and form the dough into the corners with your hands. For the best thickness, you'll want to roll it out to be about ¼ inch thick.
Next, take a fork or skewer and poke a few rows of holes in the middle of each square. You can skip this step if you prefer. It's just for decorative purposes.
Now, all you need to do is bake your Graham Crackers! Pop them in the oven (that has been preheated to 350°F) and bake for about fifteen minutes. They should begin to brown slightly around the edges when they are ready.
Once your Homemade Graham Crackers are baked, remove them from the oven and allow them to cool for about five minutes before enjoying.
Notes
These Healthy Homemade Grahams are perfect for making gluten-free, vegan s'mores!If stored in an airtight container, these Healthy Homemade Graham Crackers will last up to seven days. You can also freeze them for up to eight months.