Preheat oven to 325F.

In small bowl, whisk together ground flaxseed and 9 Tbsp water. Set aside for 5 minutes to allow flax mixture to thicken.

Meanwhile, in medium bowl, whisk together oat flour, oats, flaxseeds, and 3 Tbsp (45 mL) nutritional yeast. Make a well in center of dry ingredients and add coconut oil and reserved flax mixture. Stir together with a fork until a dough forms.

Place large piece of parchment paper on clean work surface. Place dough in center of parchment and gently press into a rectangle shape. Cover dough with another piece of parchment paper and roll, still covered, into a 12 x 10 inch rectangle. Remove top piece of parchment, trim as necessary, and cut dough into 1 inch squares. Using a spatula, transfer squares to parchment-lined baking tray, leaving a little room between each one. Reroll any trimmed pieces of dough and cut into more crackers.

Bake crackers until golden brown and crisp, about 40 minutes. Transfer crackers to wire rack; cool to room temperature. Crackers may be stored in an airtight container at room temperature for up to 1 week.

For avocado ranch dip, to food processor or blender, add chickpeas, avocado flesh, apple cider vinegar, olive oil, onion powder, garlic powder, dill, remaining 1/4 cup water, and 3 Tbsp nutritional yeast. Blend until smooth and creamy. Dip may be refrigerated in an airtight container for up to 1 week.

Serve oat and flax crackers alongside avocado ranch dip and enjoy.