Preheat oven to 350 degrees
Mix dry ingredients together.
Roughly chop hardened coconut oil on a cutting block, then add to dry ingredients and further break down into pea sized pieces using a pastry cutter or a fork.
Add milk and molasses and mix just until combined.
Roll into a ball, wrap in plastic, and refrigerate for 30 minutes
Cut a piece of parchment paper to fit a sheet pan and lightly flour it.
Remove dough from fridge and, using floured hands, gently spread out dough until ~¼ inch thick.
Pierce with a fork and bake for 10-15 minutes, checking at 10 for doneness, browning around edges, and a firmness in the center.
Allow to cool completely. Cut into 18-20 graham crackers shapes.
Keeps for 1-2 days at room temperature; refrigerate for longer storage, a week or so.