Homemade Teddy Grahams! The cutest nostalgic cookie copycat recipe in 3 classic flavors – honey cinnamon, cocoa, and chocolatey chip. Vegan, gluten-free, easy to make, and a perfect baking project with kids!
There is no cuter kid-snack-classic cookie than TEDDY GRAHAMS. With mini marshmallows on a long road trip or dunked in canned frosting are my most vivid teddy graham memories, but there were lots of these little bears in my childhood. I couldn’t pick a favorite flavor, so I recreated three: cocoa, honey cinnamon (a combo of 2 classic store-bought flavors), and chocolatey chip.
Vegan Gluten-Free Teddy Grahams Recipe
Not only are these little bears not from a box, but they are also made with entirely vegan and gluten-free ingredients. The cookie dough base is quite similar for all three with slight tweaks to create each flavor, so pick one flavor or make all three. The cookie dough is also really easy to work with, so in case you don’t have a teddy graham mold (linked in the recipe) you can easily roll and cut it into mini bears (or any shape you like!) too.
Teddy Graham Ingredients
- Gluten-free flour. To keep things easy, I opted for gluten-free flour blend. You could substitute all-purpose flour if not gluten-free.
- Dairy-free butter. It does need to be softened, so be sure to pull this out of the fridge a few hours before teddy graham baking time. I do not recommend subbing coconut oil, the dough will be much trickier to work with.
- Coconut milk. Or another non-dairy milk will work too.
- Cane sugar. The primary 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 do not recommend.
- Salt and vanilla.
There are a few other ingredients for each respective flavor – cocoa powder and agave for the cocoa flavor, mini chocolate chips for the chocolatey chip flavor, honey or maple syrup and cinnamon for the honey cinnamon – but it’s quite a simple cookie
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Homemade Teddy Grahams
Description
Homemade Teddy Grahams! The cutest nostalgic cookie copycat recipe in 3 classic flavors – honey cinnamon, cocoa, and chocolatey chip. Vegan, gluten-free, easy to make, and a perfect baking project with kids!
Ingredients
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)
Instructions
For the chocolate version:
- In a stand mixer (or bowl with hand mixer), mix softened butter, sugar, coconut milk, vanilla, and agave on medium speed until combined (don’t over beat/whip).
- Add the flour, cocoa powder, and salt. Mix until just combined, it will be a pretty thick dough.
For the chocolate chip version:
- In a stand mixer (or bowl with hand mixer), mix softened butter, sugar, coconut milk, and vanilla on medium speed until combined (don’t over beat/whip).
- Add the flour, salt, and chopped chocolate chips. Mix until just combined, it will be a pretty thick dough.
For the honey cinnamon version:
- In a stand mixer (or bowl with hand mixer), mix softened butter, sugars, coconut milk, honey, and vanilla on medium speed until combined (don’t over beat/whip).
- Add the flour, salt, and cinnamon. Mix until just combined, it will be a pretty thick dough.
To bake:
- If you have a teddy graham mold, press the dough into the mold.
- Bake 15 minutes at 325°F. Cool 10 minutes in the mold, then pop out and cool completely.
- If you don’t have a mold, chill the dough 30 minutes. Then roll out and cut with a mini bear cookie cutter. Transfer to a lined baking sheet and bake 12-15 minutes at 325°F.
- Cool 10 minutes on a pan, then transfer to a cooling rack.
Notes
*I used Country Crock Plant Butter
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So you bake them in the mold? How many molds do you have. I got the one you linked but it’s 6 bears. It took me 30 mins to press them and pop them out. How long does this take you?
It did take some time, but I couldn’t find a mold with more bears anywhere so I stuck it out! A small bear cookie cutter would be a faster option🧸
I found a mold for this recipe: https://www.amazon.com/Molds-Silicone-Mini-Chocolate-Biscuits/dp/B0CNSZQ16T/ref=sr_1_2?crid=38EP8TSRQBD5V&dib=eyJ2IjoiMSJ9.3rsfwCyImf2Yi9cQiCvPyQvTgV99AHWtMz67-JeTlCekgFv3782jFEgtNcr_JoxpvBj8Gn78DhBW5wCy9k9WPHK806a3483CB9Z7CRj73NgThZj-6MTCIKN1i9XeRtFYZpNsfnWD0G10424Y3szq6E2JFJboCp75EAlYYKcjx5lcd7Zoc-WSWWX803q92jW4nMd75wC6Cn2mUqjCv6zbIQhxPCY8D1NPmMgQ41ieFAGOatBHNdExd-a1603eM8bWvW3qkfQGLlsxuDX3ybkC2xVroYAJCbvyw-e939IaXBY.JqnUYksTURXefJWptiYlhYdUi0BmTcgj0DNDN9ORt9Q&dib_tag=se&keywords=mini%2Bteddy%2Bbear%2Bgraham%2Bsilicone%2Bmolds&qid=1728844412&s=home-garden&sprefix=mini%2Bteddy%2Bbear%2Bgraham%2Bsilicone%2Bmolds%2Cgarden%2C256&sr=1-2&th=1
Amazing find!! I am so grateful to you for sharing🤗
Omg these were so good! Thanks for sharing this! I made the cinnamon ones and cut into squares, amazing! super good crunch and super good taste! Love that the ingredients are so much better than the box too! xoxo
★★★★★
I’m so happy you love them, Michelle!! Yes, the bear shape is absolutely optional. They are delicious as just sweet little crackers too😋 appreciate your feedback!
Can I use normal butter? What would that do to the dough?
Normal butter will be completely fine, won’t change the dough at all!
Do I need coconut sugar for the honey cinnamon recipe or can I get by without it? How would I factor not having it in the recipe?
They will be crunchier with the coconut sugar, so if you omit it you may end up with a slightly softer cookie. Unless you replace it with more cane sugar, then there won’t be any textural difference. Otherwise you can just omit, no other changes necessary!
How long can they last?
Up to a week in an airtight container, but they will lose their snappy-ness with time!
Can this be made with regular all purpose flour? Really want to try this but that’s all I have…
Yes! All purpose will work just fine
Is there a replacement for the coconut milk? I would love to make these but I’m allergic to coconut. I know I can replace the coconut sugar but I’m hoping maybe I can replace the coconut milk with oat milk maybe since that is what I keep in my house.
Oat milk will work fine here!
Thank you so much for sharing this recipe, my son absolutely loves these…such a nice easy recipe… thank u again
★★★★★
I am so happy you guys loved them!! Appreciate the feedback😊
Can I use oat flour instead?
I do not recommend oat flour here, they will become soft/chewy. Sorry!
This looks so good! What a great combination of flavors!
Appreciate that Suzanne!
I do have a question regarding this recipe. What is the typical shelf life for these. I am just trying to figure out what size batch would be good to make.
They can easily last week in an airtight container, but they will start to lose their crunchiness with time and become a bit softer/chewier!
Can I replace the agave? I do not have any on hand but have plenty of raw honey!
Yes, honey will work!
Would these freeze well?
I am afraid they will lose their CRUNCH if you freeze/defrost, so I would not recommend it😬