To a processor, add both of flours, brown sugar, baking powder, salt and cinnamon if adding. Pulse to combine.
Add the butter and pulse until all the butter has been incorporated. The mixture will resemble coarse sand, or cornmeal.
Add in your maple syrup, dairy free milk and vanilla.
Turn processor on until it has all been combined together. You will have a loose dough.
Lay a large piece of parchment paper down and scoop out the mixture onto the paper.
Using hands, form a ball with dough and shape it into a disk about an inch thick.
Place another same size piece of parchment paper on top and then fold your sides of the paper around the dough. Place in the fridge for 30 minutes.
Preheat oven to 350 degrees F 10 minutes before dough is ready to come out of the fridge.
Pull dough out of the fridge and fold the parchment back out to flat sheets.
Leaving the second sheet of parchment paper on top of the dough, roll the dough out to graham cracker thickness. About ⅛ inch.
Remove the top sheet of parchment paper and slide the bottom piece with the dough onto a baking sheet.
Use a pizza cutter to make desired size pieces. You can do 2x2" squares, 4x2" for rectangles or 1X2" for thinner strips.
Trim off any excess dough around the edges. *You can use this and form back into a disk, then roll out to thinness and make a few extra, but some odd shaped crackers. No need to throw out the dough, it just won't all be perfect squares. Use a fork and poke holes all through the dough.
Bake in oven for about 20-27 minutes. The dough will just have started to darken around the edges. Do not overcook these. They burn very quickly at the end.
Remove from the oven and place on a pan to cool for 15 minutes.
Break into individual pieces. Will remain good up to 3 weeks in an air tight container.