In a medium size mixing bowl, combine flour, sucnat, baking soda, salt, and cinnamon.
Using a pastry blender, cut in coconut oil until mixture is well blended and crumbly.
Add water, whey, molasses, and vanilla, and stir until completely blended and dough is moistened.
Dough will be slightly sticky.
Allow to sit on the counter for 12-24 hours.
When you are ready to bake the crackers, preheat the oven to 375 degrees Fahrenheit.
Divide the dough in half and roll each half on a floured surface (or between two pieces of wax papeinto 1/4-inches thick squares.
If the dough is difficult to work with, chilling it for a half hour prior to rolling it out will help.
Using a pizza cutter, pastry wheel, or sharp knife, cut the dough into rectangles or large squares, then score "break-apart lines" in your dough by cutting halfway through with a knife or pastry wheel.
Since the crackers will not rise or expand during baking, there is no need to space them out.
Sprinkle the dough with cinnamon, if desired, and transfer to parchment-lined baking sheets.
Bake for 10 to 20 minutes, depending on the thickness of the dough.
Keep a careful eye on the edge pieces, as they may be thinner than the rest of the dough and will be done sooner.
If they are, simply remove them and return the rest of the crackers to the oven to finish baking.
The crackers are done when they are golden, brittle, and crispy, and they will crisp up a bit more as they cool.
If the crackers still aren't as crisp as you'd like, and because these are on the thicker side they may not be, you can put them in a dehydrator or in the oven at the lowest temperature for half hour to two hours in order to dry them out a bit more.
Store in an airtight container.
Graham Crackers https://traditionalcookingschool.com/food-preparation/recipes/dips-spreads/the-tastes-of-thanksgiving-cheese-and-soaked-crackers-tray/