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