Do-it-yourself Teddy Grahams! The cutest nostalgic cookie copycat recipe in 3 basic flavors – honey cinnamon, cocoa, and chocolatey chip. Vegan, gluten-free, simple to make, and an ideal baking challenge with children!

Homemade Teddy Grahams

There isn’t any cuter kid-snack-classic cookie than TEDDY GRAHAMS. With mini marshmallows on an extended street journey or dunked in canned frosting are my most vivid teddy graham reminiscences, however there have been a number of these little bears in my childhood. I couldn’t choose a favourite taste, so I recreated three: cocoa, honey cinnamon (a combo of two basic store-bought flavors), and chocolatey chip.

Vegan Gluten-Free Teddy Grahams Recipe

Not solely are these little bears not from a field, however they’re additionally made with solely vegan and gluten-free substances. The cookie dough base is kind of related for all three with slight tweaks to create every taste, so choose one taste or make all three. The cookie dough can be very easy to work with, so in case you don’t have a teddy graham mildew (linked within the recipe) you possibly can simply roll and reduce it into mini bears (or any form you want!) too.

Teddy Graham Substances

  • Gluten-free flour. To maintain issues simple, I opted for gluten-free flour mix. You would substitute all-purpose flour if not gluten-free.
  • Dairy-free butter. It does should be softened, so make sure you pull this out of the fridge just a few hours earlier than teddy graham baking time. I don’t suggest subbing coconut oil, the dough can be a lot trickier to work with.
  • Coconut milk. Or one other non-dairy milk will work too.
  • Cane sugar. The first sweetener for all 3 flavors, it helps to create that crunchy crispy teddy graham snap. Coconut sugar will create a softer chewier cookie, so I don’t suggest.
  • Salt and vanilla.

There are just a few different substances for every respective taste – cocoa powder and agave for the cocoa taste, mini chocolate chips for the chocolatey chip taste, honey or maple syrup and cinnamon for the honey cinnamon – nevertheless it’s fairly a easy cookie

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Homemade Teddy Grahams

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Description

Do-it-yourself Teddy Grahams! The cutest nostalgic cookie copycat recipe in 3 basic flavors – honey cinnamon, cocoa, and chocolatey chip. Vegan, gluten-free, simple to make, and an ideal baking challenge with children!

Cocoa

  • 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

Chocolatey Chip

  • 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

  • 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

For the chocolate model:

  1. In a stand mixer (or bowl with hand mixer), combine softened butter, sugar, coconut milk, vanilla, and agave on medium velocity till mixed (don’t over beat/whip).
  2. Add the flour, cocoa powder, and salt. Combine till simply mixed, it is going to be a reasonably thick dough.

For the chocolate chip model:

  1. In a stand mixer (or bowl with hand mixer), combine softened butter, sugar, coconut milk, and vanilla on medium velocity till mixed (don’t over beat/whip).
  2. Add the flour, salt, and chopped chocolate chips. Combine till simply mixed, it is going to be a reasonably thick dough.

For the honey cinnamon model:

  1. In a stand mixer (or bowl with hand mixer), combine softened butter, sugars, coconut milk, honey, and vanilla on medium velocity till mixed (don’t over beat/whip).
  2. Add the flour, salt, and cinnamon. Combine till simply mixed, it is going to be a reasonably thick dough.

To bake:

  1. When you have a teddy graham mildew, press the dough into the mildew.
  2. Bake Quarter-hour at 325°F. Cool 10 minutes within the mildew, then come out and funky fully.
  3. In the event you don’t have a mildew, chill the dough half-hour. Then roll out and reduce with a mini bear cookie cutter. Switch to a lined baking sheet and bake 12-Quarter-hour at 325°F.
  4. Cool 10 minutes on a pan, then switch to a cooling rack.

Notes

*I used Nation Crock Plant Butter

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Homemade Teddy Grahams

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