Vegan Gluten-Free Teddy Grahams

Vegan Gluten-Free Teddy Grahams

Made with Native Forest Organic Simple Coconut Milk by Natalie of @feastingonfruit

Is there anything more nostalgic than TEDDY GRAHAMS?!

We couldn’t pick a favorite cookie flavor, so we recreated three varieties: cocoa, chocolatey chip, and cinnamon.

These cookies are completely vegan and gluten-free for all to enjoy!

This recipe is made with Native Forest Organic Simple Coconut Milk, making it dairy-free.

The honey cinnamon variety is made with cinnamon and honey (or maple syrup) if you're vegan.

The chocolate chip flavor is made with mini chocolate chips.

While the chocolate variety is made with cocoa powder.

These adorably sweet and snack-able cookies are easily made with a teddy bear mold, for that nostalgic cookie shape!

Which flavor will you try? Grab the recipe below!

Chocolate Teddy Grahams

  • 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) Native Forest Organic Simple Coconut Milk
  • 1/2 tsp vanilla extract
  • 2/3 cup (140g) cane sugar
  • 2 tbsp (40g) agave or maple syrup

Chocolate Chip Teddy Grahams

  • 1 1/4 cup (160g) gluten-free flour
  • 1/4 tsp salt
  • 1/4 cup (56g) dairy-free butter, softened
  • 3 tbsp (45g) Native Forest Organic Simple Coconut Milk
  • 1 tsp vanilla extract
  • 2/3 cup (140g) cane sugar
  • 3 tbsp (30g) mini chocolate chips, chopped

Honey Cinnamon Teddy Grahams

  • 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) Native Forest Organic Simple 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)

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. 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.
  5. 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.