1-Start: First, in a medium bowl, whisk together 2 cups whole wheat flour, 1 teaspoon cinnamon, 1 teaspoon baking soda, and ½ teaspoon salt. Set that aside for now to let the flavors mingle.

2-Next: In a stand mixer, whip 7 tablespoons vegan butter and 1 cup packed brown sugar until it turns fluffy and light.

3-Add: Add the flour mixture to the mixer and blend until you get a sandy texture that holds together. Then, mix in ⅓ cup agave syrup (or maple syrup), 3 tablespoons plant-based milk, and 2 teaspoons vanilla extract until a soft dough forms. For an extra tip, if your dough feels too dry, add a splash more milk; if it’s sticky, a bit more flour does the trick.

4-Divide: Divide the dough into two parts, wrap each in plastic wrap, and chill in the fridge for at least 1 hour.

5-Once chilled: Preheat your oven to 350 degrees Fahrenheit. Roll out one portion on floured parchment paper to about 15 by 11 inches, adding flour as needed to avoid sticking.

6-Cut: Cut the dough into rectangles, pierce it all over with a fork, and transfer the parchment to a baking sheet. Bake for 10 to 14 minutes until the crackers puff up and get a nice color, but keep an eye on them to prevent burning. After baking, cut along the lines while hot, let them cool on the sheet, and then snap apart for that satisfying crunch.