Ingredients:

  • 1.5 cups (180g) whole wheat flour
  • 0.5 cup (65g) all-purpose flour
  • 0.5 cup (100g) brown sugar, packed
  • 1 tsp (5g) ground cinnamon
  • 0.25 tsp (1.5g) baking soda
  • 0.25 tsp (1.5g) salt
  • 0.5 cup (113g) vegan butter, softened
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) cold water

Instructions:

  1. Whisk dry ingredients. In a large bowl, combine whole wheat flour, all purpose flour, brown sugar, cinnamon, baking soda, and salt. Whisk until no brown sugar lumps remain.
  2. Add wet components. Stir in the softened vegan butter, maple syrup, and vanilla extract.
  3. Form the dough. Use a fork or your hands to work the butter into the flour. Note: Stop when a crumbly dough forms. If it won't hold together, add cold water one tablespoon at a time until it forms a ball.
  4. Heat the oven. Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  5. Roll the dough. Place the dough between two sheets of parchment paper. Roll it into a rectangle exactly 1/8 inch (3mm) thick.
  6. Score the grid. Use a pizza cutter to score the dough into 24 equal rectangles. Note: Press deep but don't cut all the way through the bottom paper.
  7. Bake. Slide the parchment onto the sheet. Bake 15-20 minutes until the edges are deep golden brown and the center is set.
  8. Slice immediately. Remove from the oven and slice through the score lines while the crackers are still hot.
  9. Cool. Transfer to a rack. They will crisp up significantly as they cool.