Preheat the oven to 350 degrees F.
Whisk together the dry ingredients and set them aside.
Melt together the coconut oil, honey and almond butter either on the stove or in the microwave. Stir until smooth and combined. Stir in coconut milk and flaxseed meal.
Pour the wet ingredients over the dry and stir until a dough is formed. (keep on stirring, it will feel too dry at first but will turn into a dough)
Once the dough has come together, dump it onto a parchment lined surface. Lightly dust a rolling pin with oat flour and gently roll the ball out until it's about 1/8" thick.
Cut the dough into square crackers using a pizza or biscuit cutter. Prick the top of each cracker with a fork or skewer (this will help them no bubble up in the oven).
Bake the crackers for 10 minutes, until they're starting to brown. Gently flip them over and bake for another 5 - 6 minutes. Turn off the oven and let the crackers sit for at least one hour (this will let them get nice and crispy).
Once they feel crispy, remove them from the oven and store in an airtight container. (after you've dunked a few in some nut butter of course!)