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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