Homemade Gluten-Free Teddy Grahams (Vegan, Allergy-Free)
A kid-friendly snack time favorite! Homemade Gluten-Free Teddy Grahams that are vegan, top-8 allergy-free, even sugar-free and whole grain! A recipe with options for different flavor variations, these adorable little bears with be gobbled up by little hands (and big ones too!)
- Cook Time: 7 mins
- Total Time: 7 mins
- Yield: Varies
- Category: Snack, Dessert
- Cuisine: American
Ingredients
Scale
- 1 Cup Brown Rice Flour
- 1/2 Cup Teff Flour (or Buckwheat Flour)
- 1/3 Cup Erythritol (or granulated sweetener of choice)
- 1/2 Tsp Baking Soda
- 1/2 Tsp Baking Powder
- 1/4 Cup Unsweetened Applesauce
- 3 Tsp Vegan Butter (I use Melt)
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract*
- 1/2 Tsp Cinnamon*
- Other Optional Flavor Variations:
- 1 TB Honey
- 1 TB Maple Syrup
- 1/4 Cup Unsweetened Cocoa Powder (reduce brown rice flour to 3/4 cup)
- 1/2 Tsp Ginger
- 1/2 Tsp Pumpkin Pie Spice
- 2 TB Mini Chocolate Chips
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine all the Teddy Graham ingredients, as well as flavorings.
- Mix well to combine and knead the dough into a ball with your hands.
- Roll the dough out between sheets of parchment paper or two Silpats to about 1/4 inch thickness.
- Use the smallest teddy bear cutter and cut out as many cookies as possible (re-rolling dough when necessary).
- Use a tooth pick to create eyes, mouths, and a belly button (making sure not to poke a hole all the way through the cookies).
- Transfer to a baking sheet and bake in the oven for about 7 minutes. Allow to cool completely.
- Store in an air tight container to keep fresh.
Notes
*You can swap out the vanilla extract and cinnamon for your favorite flavor variations.