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Homemade Teddy Grahams

Create delightful homemade Teddy Grahams with wholesome ingredients for a nostalgic treat that the whole family can enjoy.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 3.5 cups gluten-free flour divided for different cookie variations
  • 0.5 cup cocoa powder for chocolate flavor
  • 0.25 tsp salt for balancing the flavors
  • 0.5 cup dairy-free butter, softened to help bind ingredients
  • 2 tbsp coconut milk for moisture
  • 0.5 tsp vanilla extract for sweetness
  • 2/3 cup cane sugar regular or organic options
  • 2 tbsp agave or maple syrup as a natural sweetener
  • 1.25 cups gluten-free flour for one of the dough variations
  • 0.25 tsp salt for the second dough
  • 3 tbsp mini chocolate chips, chopped optional for chocolate version
  • 1.25 cups gluten-free flour for the final dough variation
  • 0.25 tsp cinnamon for adding flavor
  • 0.25 cup coconut sugar for sweetness in the cinnamon variation
  • 2 tbsp honey optional for sweetness (or more maple syrup for vegan)

Method
 

Preparation
  1. Gather all your ingredients and measure them as listed.
  2. In a large bowl, combine the 3.5 cups of gluten-free flour, cocoa powder, salt, and sugar.
  3. In another bowl, mix the softened dairy-free butter, coconut milk, and vanilla extract until smooth.
  4. Gradually add the wet mixture to the dry ingredients, stirring until a dough forms.
  5. Knead the dough gently if there are stubborn clumps.
Chilling and Shaping
  1. Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes.
  2. Preheat your oven to 350°F (175°C).
  3. Dust your work surface with flour and roll out the dough to about 1/4 inch thickness.
  4. Use a teddy bear-shaped cutter to cut out your cookies.
  5. Place the cut cookies on a lined baking sheet, leaving space between them.
Baking
  1. Bake the cookies for 10-12 minutes, or until slightly golden and firm.
  2. Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack.

Notes

Store the homemade Teddy Grahams in an airtight container. They last about a week at room temperature or up to two weeks in the refrigerator. For longer storage, freeze them for up to three months with parchment paper between layers.