In the bowl of a stand mixer fitted with the beater blade, mix together the dry ingredients (flour through salt - remember to omit the wheat bran if you're gluten-free!). Add in the brown rice syrup, molasses, water, and vanilla. Gradually add the coconut oil.

Mix on low until thoroughly combined and a dough forms.

Divide the dough in half and form each half into a disk. Wrap the disks in plastic wrap and refrigerate for 1 hour. If you refrigerate it longer, the dough may get very hard due to the coconut oil. If this is the case, let the dough sit at room temperature for a few minutes until easier to manage.

Preheat the oven to 350°F (175°C) and line a baking sheet with a piece of parchment paper. While keeping one disk refrigerated, roll the other disk between two pieces of parchment paper until 1/4-inch (2⁄3 cm) thick. You'll have to use quite a bit of force the first few rolls as the dough will be very firm. You shouldn't need to flour the parchment paper if the dough is cold enough. Try to roll the dough as evenly as possible so that some parts don’t bake more quickly than others. Cut the dough into 5 × 2 1/2-inch (12 2⁄3 × 6 1⁄3 cm) rectangles or use a cookie cutter to cut into your desired shapes. If using cookie cutters, it's best to use one shape per pan so that the crackers are all of similar size and shape (teddy bears on one tray, ducks on another, etc.)

Mix together the cinnamon sugar coating and sprinkle some over the crackers.

Place the crackers on the prepared baking sheet.

Prick holes in the crackers with a fork, if desired.

Bake for 12 to 16 minutes or until the crackers have lightly and evenly browned. The time will depend on how thick you rolled out the dough and the shapes used. Pay close attention towards the end as they go from underdone to burnt in only moments. Let the crackers cool on the baking sheet for about 2 minutes before removing to a wire rack to cool completely. The crackers will harden as they cool, but if they’re still soft when they’ve totally cool, return the tray to the oven and bake for another 2-3 minutes.

Store in an airtight container for up to 2 months. If you leave the crackers out for too long before placing in a container or forget to close the container, they might get a little bit soft. Bake them at 350°F (175°C) for about 3 to 7 minutes to crisp them up again.