Mix together first eight ingredients in a food processor. Add the coconut oil in small bits and process until it resembles a course meal. Add molasses, corn syrup, water and vanilla. The dough should come together in a ball. Scrap sides and remove from processor.
Roll dough out between pieces of waxed paper. For traditional crackers, roll until the dough is approx. 1/8 inch thick. Chill the dough for at least an hour, but dough can be left overnight if desired. Preheat oven to 350. Score the dough into squares with a pizza cutter (or into any other desired shape) and place dough on a cookie sheet lined with parchment paper. Prick each cracker with fork or toothpick several times. Bake for 15min, or until edges look to be browning.
Non-Traditional Ideas:
Use dough to make cookies by rolling the dough out at least twice as thick and cutting with cookie cutters.
Make s'more cookies by following the idea above and leaving a rut in each cookie (I use a pencil pressed almost to where it would cut the cookie in half) to pipe in ricemellow cream after they cool. Drizzle melted chocolate or use chocolate syrup over the top.
Press the dough into mini muffin cups. Place a dab of peanut butter in the center and bake until they begin to brown. After cooling, drizzle chocolate over the top.
Press into muffin cups and fill with tofu cheesecake filling. Top with cherry pie filling.
Leave the dough thicker for softer crackers or roll it just as thin but bake for less time. For crispier crackers, separate them on the baking sheet.