Put the gluten free old-fashioned oats in the food processor and process until a coarse flour forms.

Put the melted vegan buttery spread in a bowl, and add the maple syrup and sugar. Stir well.

Add the oat flour, gluten free flour blend, cinnamon, and salt. Stir.

Add the water a little at a time, alternating with stirring, until the dough comes together into a ball.

Place the ball of dough on parchment paper, and lay another piece of parchment on top.

Use a rolling pin to roll the dough out to a thickness of ⅛ of an inch. Remove the top piece of parchment and transfer the dough to a cookie sheet.

Score the dough into squares or triangles. Do not separate. Sprinkle water on top and smooth over the dough with your fingers. Dust the crackers with cinnamon sugar.