Preheat the oven to 425℉. Line a baking sheet with parchment paper, and set aside.

Place the brown rice flour in a medium bowl, and add flaxseed and sea salt. Stir the dry mixture to combine.

Mix water, coconut oil, and maple syrup. Add this to dry mixture, and stir until they are fully mixed together.

Using your hands, form the mixture into a dough. If the dough is too dry, add a little water until it's more pliable. If too wet, sprinkle on brown rice flour.

Place a layer of plastic wrap or parchment paper on a clean countertop, then place the dough on top. Lastly, pace another layer of plastic wrap or parchment paper on top of dough.

Using a rolling pin, roll the dough until it is thin (about 1/8 inch thick), being careful that it does not break.

Using a knife or cookie cutter, cut the rolled-out dough into desired shapes and transfer them to the previously prepared baking sheet. Continue this until all the dough is used.

Bake for 15 minutes or until golden brown. Transfer the crackers onto a cooling rack and allow them to fully cool and harden. Delicious as is, or served with vegan cheese.