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:
- 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