Preheat oven to 375 degrees F.

In a large, microwave-safe bowl, melt butter. 

Add peanut butter, sugar, honey, chia seeds, cinnamon, vanilla and baking soda and stir until well combined. 

Add one cup of flour and stir until just combined.

Add remaining 1/2 cup flour and 1/4 cup water and mix well. If the dough still seems too crumbly, you can add one more Tbsp of water…but there will still be some crumbs. The warmth of your hand will help it all come together.

Form dough into a ball with your hands and divide into two equal sections. 

Line a 9×13 pan with parchment paper. 

Place one section of dough in the pan. Slowly, with your hands, work the dough to spread it out. I usually put the dough a little closer to one end, press it out until it reaches the corners and then begin to work it towards the other end of the pan. 

Press the dough until it covers all but about 1-1.5 inches at one end of the pan. Make sure it’s not too thick around the edges of the pan or in the middle. You’re going for an all-around even thickness. 

Use a knife to cut into crackers. I usually divide the pan into thirds horizontally and then cut vertically. Take a fork and use the tines to make three rows of holes in each cracker at the top, middle and bottom.

Use the edges of the parchment paper to remove it from the pan. Repeat the process on a new sheet of parchment paper with the second section of dough. 

Leave round 2 in the pan, bake for 8-10 minutes. (I start checking them at 8 min) Let sit for 5 min, then carefully remove the parchment paper from the pan and drop the first piece of parchment paper with the prepared crackers from the first section of dough into the pan and bake for 8-10 minutes at 375 degrees.

Let cool completely. Crackers will soften after the first day.