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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