Add the dates and water to a food processor then pulse into a fairly smooth paste.
Scrape the date paste into a large mixing bowl then stir in the flour, oil, cinnamon, salt, and baking soda until well combined and a dough is formed.
Lay out a piece of parchment paper and then place the dough on top and sprinkle some flour on top of the dough to keep the dough from sticking to the rolling pin.
Now roll the dough into a rectangle roughly 1/8-inch thick.
Lift the parchment paper and dough onto a large baking sheet.
Use the tines of a fork to poke several holes all over the dough.
Now use a pizza cutter or sharp knife to score the dough into square shapes roughly 2-inches by 2-inches, or whatever shape and size you like.
Bake in the preheated oven for about 17 minutes or until crackers are firm.
Take the crackers out of the oven and allow to cool for about 20 minutes.
Break the graham crackers at the score marks then place them onto wire cooling racks to cool completely, about 20 more minutes.
Serve the graham crackers or store them an air-tight container for later.
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