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Homemade Teddy Grahams

  • Author: Natalie

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

Scale

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:

  1. 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).
  2. Add the flour, cocoa powder, and salt. Mix until just combined, it will be a pretty thick dough.

For the chocolate chip version:

  1. 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).
  2. Add the flour, salt, and chopped chocolate chips. Mix until just combined, it will be a pretty thick dough.

For the honey cinnamon version:

  1. 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).
  2. Add the flour, salt, and cinnamon. Mix until just combined, it will be a pretty thick dough.

To bake:

  1. If you have a teddy graham mold, press the dough into the mold.
  2. Bake 15 minutes at 325°F. Cool 10 minutes in the mold, then pop out and cool completely.
  3. 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.
  4. Cool 10 minutes on a pan, then transfer to a cooling rack.

Notes

*I used Country Crock Plant Butter