Line 2 cookie sheets with parchment paper and place a large Silpat on your counter.

In a small bowl, set aside ¾ cup of the whole wheat flour.

In a medium-sized mixing bowl, whisk together the remaining 1½ cups of whole wheat flour, sucanat, cinnamon, baking soda, and salt.

In a large bowl, whisk together the maple syrup, molasses, applesauce, oil, milk, and vanilla extract. Dump the dry ingredients over the wet ingredients and fold together.

Dust the Silpat with the rest of the reserved ¾ cup of WW flour and knead the dough. Once you form a ball, let the dough rest for 10 minutes.

Heat the oven to 350 degrees Fahrenheit. Roll the dough to ~⅛" thickness.  Slice crackers using a pizza cutter and use a spatula to lift each square onto the prepared pan. Dock the dough with a fork, then bake for ~14-16 (baking time depends on size of crackers, just keep watch and take the crackers out when the edges have browned slightly).  Slide the parchment paper onto a wire cooling rack and let cool completely.