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Homemade Teddy Grahams Recipe

Homemade Teddy Grahams Recipe
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4.9 from 23 reviews

Learn how to make delicious homemade Teddy Grahams in three different flavors: Cocoa, Chocolatey Chip, and Honey Cinnamon. These cute bear-shaped cookies are easy to bake and perfect for snacking.

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

  1. 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.
  2. 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.
  3. 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.
  4. To bake:
    1. 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.
    2. 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

  • Store the Teddy Grahams in an airtight container for up to one week.
  • You can customize the flavors by adding different spices or mix-ins to the dough.

Nutrition

Keywords: Teddy Grahams, Homemade, Cookies, Snack, Gluten-Free, Dairy-Free, Vegan

Find it online: https://thefoodrecipe.com/homemade-teddy-grahams-recipe/