1 1/4 cups
white whole wheat flour or whole wheat pastry flour
1 1/4 cups
coconut oil, at room temperature (may sub room temperature butter)
coconut oil, melted (may use melted butter)
In This Recipe
Preheat the oven to 350° F and line two baking sheets with a silpat or parchment paper.
In the bowl of a food processor, add the whole wheat flour, flour, baking soda, and cinnamon. Pulse to combine. Then add in coconut oil, brown sugar, sugar, vanilla, and honey. Process until the dough looks like small peas, then add in the buttermilk and process until a dough ball forms. The dough will seem dry and crumbly, but this is fine.
Dump the dough out onto a lightly floured counter and pinch any crumbles of dough together with your hands. Divide the dough into four flat disks.
Working with one piece of dough at a time place a piece of wax paper over the dough, roll the dough as thin as you can, no thicker than 1/4-inch thick, but preferably an 1/8-inch thick (about the thickness of a quarter). Remove the top piece of parchment paper.
With a pastry cutter, pizza cutter, or very sharp knife, even the edges of the rectangle. Slice into 1/2-inch squares and pierce each square with a fork 2 or 3 times.
Make the cinnamon-sugar topping: in a small bowl, combine 2 tablespoons of sugar and 3/4 teaspoon cinnamon. In another bowl, melt the remaining 1 tablespoon coconut oil in the microwave. Brush the whole sheet of dough with the melted coconut oil and then generously sprinkle with the cinnamon sugar.
Use a very thin spatula and scrape the squares off the counter and then carefully use your hands to place the squares on the prepared baking sheets.
Repeat with the remaining dough until all the dough has been used.
Bake for 9 to 13 minutes or until lightly golden brown on top (watch closely). Allow to cool completely and store in an airtight container.