Add dry ingredients to a food processor and pulse to combine.
Add the butter and pulse again until the flour mixture is coarse with small, pea-sized or smaller pieces of butter throughout.
Add the coconut milk, honey, molasses and vanilla and pulse until the mixture forms into a soft dough.
Refrigerate dough for 30 minutes.
While the dough is chilling, preheat your oven to 350°F.
Sprinkle oat flour onto a large piece of parchment paper and place the dough on top.
Form the dough into a rectangle with your hands, then sprinkle the top with tapioca flour.
Use a rolling pin to roll the dough into a 1/8 inch thick slab. Sprinkle more tapioca during rolling if needed.
Slide a baking pan under the parchment paper with the graham cracker dough on top, then use a pizza cutter to cut the dough into rectangles.
Use a fork to add holes to each graham cracker.
Bake for 15 minutes, then remove the baking sheet from the oven and slide the graham crackers (with the parchment paper still underneath) onto a cooling rack. If you like them extra crispy, leave them on the baking sheet while they cool.
Allow crackers to cool completely, then break the graham crackers apart along the scored lines.