Homemade Teddy Grahams

Homemade Teddy Grahams

Introduction

Creating a nostalgic snack option, homemade Teddy Grahams are a delightful twist on the classic teddy bear-shaped cookies we all know and love. With their crunchy texture and adorable shape, these gluten-free, dairy-free cookies are perfect for sharing with family, friends, or simply enjoying on your own.

Why Make This Recipe

There are plenty of reasons to whip up a batch of homemade Teddy Grahams. Firstly, they allow for customization based on dietary needs, making them ideal for everyone, including those with gluten or dairy sensitivities. Secondly, they are a fun baking project that can engage kids and adults alike, bringing joy and a sense of accomplishment when creating cute and tasty snacks. Plus, who can resist the charm of adorable bear-shaped cookies?

How to Make Homemade Teddy Grahams

Creating your very own Homemade Teddy Grahams is straightforward. Follow the different preparations for the chocolate, chocolate chip, and honey cinnamon variants to discover your favorite flavor.

Ingredients

• Chocolate Version:

  • 1 cup + 2 tbsp (144g) gluten-free flour
  • 1/2 cup (40g) cocoa powder
  • 1/4 tsp salt
  • 1/4 cup (56g) dairy-free butter, softened
  • 2 tbsp (30g) coconut milk
  • 1/2 tsp vanilla extract
  • 2/3 cup (140g) cane sugar
  • 2 tbsp (40g) agave or maple syrup

• Chocolate Chip Version:

  • 1 1/4 cup (160g) gluten-free flour
  • 1/4 tsp salt
  • 1/4 cup (56g) dairy-free butter, softened
  • 3 tbsp (45g) coconut milk
  • 1 tsp vanilla extract
  • 2/3 cup (140g) cane sugar
  • 3 tbsp (30g) mini chocolate chips, chopped

• Honey Cinnamon Version:

  • 1 1/4 cup + 2 tbsp (176g) gluten-free flour
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 cup (56g) dairy-free butter, softened
  • 2 tbsp (30g) coconut milk
  • 1/2 tsp vanilla extract
  • 1/3 cup (70g) cane sugar
  • 1/4 cup (45g) coconut sugar
  • 2 tbsp (40g) honey (or maple syrup for vegan)

Directions

1. For the Chocolate Version:

   • In a mixing bowl, combine the gluten-free flour, cocoa powder, and salt.
   • In another bowl, cream together the softened dairy-free butter, coconut milk, vanilla extract, cane sugar, and agave/maple syrup.
   • Gradually add the dry ingredients to the wet mixture until well combined. Chill the dough for about 30 minutes before rolling it out and cutting out the bear shapes.

2. For the Chocolate Chip Version:

   • Combine the gluten-free flour and salt in one bowl.
   • In another bowl, blend the dairy-free butter, coconut milk, vanilla extract, and cane sugar.
   • Incorporate the flour mixture and add in the mini chocolate chips. Chill, roll, and cut into bear shapes.

3. For the Honey Cinnamon Version:

   • Mix the gluten-free flour, salt, and cinnamon in a bowl.
   • Cream together the dairy-free butter, coconut milk, vanilla extract, cane sugar, coconut sugar, and honey/maple syrup in another bowl.
   • Combine the mixtures until a dough forms. Chill, roll out, and cut into shapes.

4. To Bake:

   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • Place the cut-out shapes on the baking sheet and bake for 10-12 minutes, or until firm and lightly browned.

How to Serve Homemade Teddy Grahams

Enjoy your adorable Teddy Grahams as a fun snack as-is, or serve them with a side of almond butter or dairy-free yogurt for dipping. They make excellent treats for parties, lunchboxes, or a cozy movie night at home.

How to Store Homemade Teddy Grahams

Store your homemade Teddy Grahams in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator, where they can last up to two weeks. You can also freeze them for up to three months. Just ensure they are well-protected in a freezer-safe bag or container.

Tips to Make Homemade Teddy Grahams

• Make sure your butter is softened properly to avoid a crumbly dough.
• Chill your dough before rolling it out for easier handling.
• Use a bear-shaped cookie cutter for the best results, or create your designs for unique cookies.

Variation

Experiment with different flavors by adding vanilla or almond extract, or even incorporating spices such as nutmeg or ginger to the honey cinnamon version.

FAQs

1. Can I use regular flour instead of gluten-free flour?
   Yes, you can use regular all-purpose flour if you do not have gluten sensitivities.

2. What other mix-ins can I add?
   Consider adding nuts, dried fruits, or alternative types of chocolate chips for variety.

3. Are these cookies suitable for kids?
   Absolutely! These cookies are not only fun for kids to help make but also delicious and healthier than many store-bought snacks.

Homemade Teddy Grahams

Print

Pin

Delightful, crunchy, gluten-free, and dairy-free teddy bear-shaped cookies that are fun to make and ideal for everyone, from kids to adults.

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 42 minutes minutes

Serving Size 24 cookies

Ingredients

Chocolate Version

• 1 cup + 2 tbsp gluten-free flour
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 1/4 cup dairy-free butter, softened
• 2 tbsp coconut milk
• 1/2 tsp vanilla extract
• 2/3 cup cane sugar
• 2 tbsp agave or maple syrup

Chocolate Chip Version

• 1 1/4 cup gluten-free flour
• 1/4 tsp salt
• 1/4 cup dairy-free butter, softened
• 3 tbsp coconut milk
• 1 tsp vanilla extract
• 2/3 cup cane sugar
• 3 tbsp mini chocolate chips, chopped

Honey Cinnamon Version

• 1 1/4 cup + 2 tbsp gluten-free flour
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/4 cup dairy-free butter, softened
• 2 tbsp coconut milk
• 1/2 tsp vanilla extract
• 1/3 cup cane sugar
• 1/4 cup coconut sugar
• 2 tbsp honey (or maple syrup for vegan)

Instructions

Chocolate Version Preparation

• In a mixing bowl, combine the gluten-free flour, cocoa powder, and salt.
• In another bowl, cream together the softened dairy-free butter, coconut milk, vanilla extract, cane sugar, and agave/maple syrup.
• Gradually add the dry ingredients to the wet mixture until well combined.
• Chill the dough for about 30 minutes before rolling it out and cutting out the bear shapes.

Chocolate Chip Version Preparation

• Combine the gluten-free flour and salt in one bowl.
• In another bowl, blend the dairy-free butter, coconut milk, vanilla extract, and cane sugar.
• Incorporate the flour mixture and add in the mini chocolate chips.
• Chill, roll, and cut into bear shapes.

Honey Cinnamon Version Preparation

• Mix the gluten-free flour, salt, and cinnamon in a bowl.
• Cream together the dairy-free butter, coconut milk, vanilla extract, cane sugar, coconut sugar, and honey/maple syrup in another bowl.
• Combine the mixtures until a dough forms.
• Chill, roll out, and cut into shapes.

Baking

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Place the cut-out shapes on the baking sheet and bake for 10-12 minutes, or until firm and lightly browned.

Notes

Store your homemade Teddy Grahams in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze them for up to three months. Use a bear-shaped cookie cutter for best results.

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