Fran Costigan makes a mean oat cinnamon graham cracker, as they call them in the US - very similar to these digestives, which is what we call them in NZ, Australia and the UK. For me, the key is the thinner the better, and coconut sugar adds a lovely caramely crunchiness.

To make ginger snaps, just swap out the cinnamon for ground ginger.

Makes around 30 biscuits

1 1/2 c oat flour, toasted in a 175C oven for 10 min
1/4 c ground coconut sugar
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp sea salt
1/4 c coconut or neutral oil
2 tbsp brown rice syrup
1 1/2 tsp vanilla extract
2-4 tsp water, as needed 

Preheat oven to 175C. Line a baking sheet with baking paper.

Mix the dry ingredients in a bowl. Warm the wet ingredients in a small bowl. Pour the wet mixture into the dry and mix until well combined. Add a teaspoon of water as needed to bring the dough together.

Place the dough between 2 sheets of baking paper and roll out to 2mm thick. Cut into desired shapes. Making rectangles or squares is easy with a pizza cutter, or make bite-size circles with a cookie cutter. Prick each cookie with a fork if desired, although once baked the holes didn't really show up in mine.

Bake for 8-10 min, rotating the tray halfway. Leave on the tray to cool before storing in an airtight container.