These graham crackers make a tasty snack on their own, and they are also sturdy enough to use for s’mores. They will stay fresh for several days in a sealed container on the counter.
They are baked similar to biscotti so that you get nice, crispy cookies, even if the dough is rolled out on the thick side. The crackers are baked and removed from the oven. The oven is turned off, and the crackers are returned to the still-warm oven to finish drying out. The original bake time will vary based on the actual thickness of your crackers, so keep a close eye on them.
This recipe is my favorite iteration, but some basic substitutions will still yield a tasty result. I made a version with no oat flour (increase flax seed to ½ cup and omit oatmeal), and you can also use all butter instead of a mix of butter and coconut oil. The sugar can also be adjusted to taste. You may need to adjust the amount of milk that you add to make a nice pliable dough.