In a large bowl, mix the flour, sugar, cinnamon, baking soda and salt
Add the oil to the dry ingredients and rub in with your fingertips until the mixture looks like coarse breadcrumbs/wet sand
In a separate bowl or cup whisk together the milk, maple syrup and vanilla
Add the wet mixture to the flour and mix until a dough forms, it will be sticky and soft
Place in a container and chill for at least 1 hour so it's easy to roll. The longer it chills the better because the dough is very soft
Once chilled, roll out the dough to a little more than a 1/4 inch thick on a well-floured surface Keep the surface and your rolling pin dusted with flour to prevent sticking.
Use cookie cutter of choice OR use a pizza cutter or knife, cut the dough into rectangles and poke the centers with a fork to resemble traditional graham crackers.
Line 2 large cookie sheets with parchment paper and gently transfer the cookies to the prepared cookie sheet.
Bake the cookies at 350F (180C) for roughly 10-12 minutes if you’d like them to by slightly soft and chewy. I like to bake them for 14-15 minutes so they get very crunchy.
Store the cooled cookies in an airtight container at room temperature for up to 5 days. Eat plain or use them to make desserts like s’mores!

2 cup whole wheat flour
1 cup brown sugar or coconut sugar
1 teaspoon cinnamon (and other spices of your choice)
1 teaspoon baking soda
3/4 teaspoon salt
7 tablespoon coconut oil or other vegetable oil
3 tablespoon non-dairy milk
1/3 cup maple syrup or agave
2 teaspoon vanilla extract