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1
Whisk together all dry ingredients, except for the sugar. Using stand mixer, cream butter, coconut oil, and sugar together. Add vanilla and honey, then eggs one at a time until mostly combined.
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2
1n 3 or 4 increments, add dry ingredients into butter mixture until well combined. Here is where you taste the mixture to see if you should be adding more sweeteners. If the mixture is a little crumbly, no matter, it'll all roll out well in the end. If you feel you need to, adding honey or a little extra oil will help a little.
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3
Divide mixture, yes somewhat dry and crumbly, among the 2 cookie sheets. Place wax paper on top and roll flat. Remove wax paper.
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4
Repeat with other cookie sheet.
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5
Use pizza cutter to cut into crackers. You could score them with a fork, too, so they bake evenly. (nope, not just for looks!)
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6
Bake for 10 minutes, rotating halfway through so they don't get too brown. These will be easy to over bake because they don't get very golden brown.
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7
Just after you pull them out, cut through them again to separate the crackers before gently moving them to cooling racks (i used an icing spatula for delicate removal.)
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8
Let 'em cool before smoring them. They're tasty warm, though!
