Sift dry ingredients together in a medium bowl and set aside.
Cream together vegan butter and brown sugar until fluffy.
Add maple syrup and blend a moment longer.
Add in dry ingredients to the creamed butter, and blend for a minute or 2 until the dough comes together.
Wrap dough in plastic wrap and chill in refrigerator for 15 minutes.
Roll out dough at 1/4" thickness and cut with your favorite shaped cookie cutter. One with scalloped edges make a cute cracker shape. Place on parchment covered cookie sheets. Using the tines of a fork, pierce each square 3-4 times to prevent bubbling and cracking as they bake.
Bake at 325 for 20 minutes or until edges are light brown.
Cool 15-20 minutes and remove from pan. Store in an airtight container on counter up to 2 weeks or freeze for 2 months.