Healthy Tahini “Teddy Grahams” (vegan, gluten-free, oil free)



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Last year, I discovered that my classic Maple Tahini Cookie recipe is actually great for rolling out and cutting shapes into (example, this Cacao Star Cutout twist). I thought maybe something cinnamon, and then I found these bear shaped cookie cutters that gave me the inspiration to try and make a Teddy Graham style cookie.

The result was a crisp cookie, reminiscent of Teddy Grahams, but vegan, gluten free, refined sugar free and oil free. Also, they’re about 72 times better at least, because they’re fun to make and made with good for you ingredients. To top it all off, I thought I’d give these teddies a little something to hold on to, so I gave them little almonds, like I’ve seen all over Pinterest.

If you don’t have a bear cookie cutter, you can still make these into crispier cookies by rolling thin and cutting into the shape of your choice. You could make a grid and turn them into squares, but keep them on the smaller side so they’re snack sized like the original!

The great thing about this recipe is that you can make larger, chewy cookies (like the original recipe), or you can make them festive cut-outs. Whatever shape you decide to (or not to) turn this dough into, make sure you have some additional oat flour on hand. It will help in case the dough becomes sticky, which may happen as the thickness of tahini tends to vary from brand to brand. Also, I noticed that I needed a bit more flour to roll out this dough now that it’s spring and the temperature is slightly warmer too. Funny huh?

These cookies are such a throwback to my childhood, but I love that they’re not too sweet, and really wholesome. If you give them a shot, I promise it’s more fun making with friends, not to mention, much easier with extra hands too.

Healthy Tahini "Teddy Graham" Cookies (vegan, gluten-free, oil free)

5 from 2 votes
Servings: 24 cookies
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
A sweet cinnamon cookie with a snap, made with healthy fats and good for you ingredients. Vegan, gluten-free, oil free and refined sugar free. Perfect for spring and kid friendly too.


  • 1 + 1/3 cup gluten free oat flour I recommend using finely ground oat flour for best results
  • 1/2 cup runny tahini or nut/seed butter of choice
  • 1/3-1/2 cup maple syrup
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1-2 tsp ground cinnamon
  • more oat flour to roll dough


  • Preheat your oven to 325F.
  • In a large bowl, combine maple syrup, tahini and vanilla extract in a bowl. Whisk to combine until smooth.
  • Sift in oat flour, baking powder and cinnamon and use a spatula to mix.
  • Mix until a dough forms. It should be moist, not sticky, and easily rollable. Add additional oat flour as needed and roll out on parchment paper.
  • Roll dough about 1/4 inch in thickness and using a cookie cutter, cut out your desired shapes. Use excess edge dough and re-roll to continue until all the dough is cut.
  • If desired, use the tip of a fork or chopstick to poke 2 eyes into each bear, and tuck a raw almond in between the bear's arms.
  • Bake for approximately 5-6 min, keeping in mind the cookies will firm up after baking. Keep an eye on them to make sure they do not burn and remove from oven to a cooling rack to avoid burning.

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins

Love & teddies,

About Remy

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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  1. Remy, I'm not able to have oat, as I'm criss-reactive to it. Can I substitute buckwheat flour instead? Rice, tapioca or almond flour? These look delicious and I'm hoping to be able to make them.
    1. Hi Carrol, buckwheat flour tends to absorb moisture more, while rice requires more liquid to firm up or stick together. It will vary if you change the ingredients, and you would need to play with the ratios of the other ingredients used. That being said, I would recommend against almond flour because it's quite high in fat and the tahini is what adds the fat + moisture already so I can't imagine it would work well together. Hope that helps!
  2. Loved them! I tried this recipe with 1/3 cup maple syrup and loved the result. Tahini + cinnamon is a perfect match for me. Plus, they are just the right amount of sweetness.

    5 stars

  3. Hi Remy! I made these teddy grahams this weekend and let me say it was so delicious! It wasn’t sickeningly sweet which I love and it has this nutty exotic taste to it with the tahini! The almond added a nice level of texture and I had so much fun making them. They held up nice out of the oven too didn’t fall apart and still kept their shape a day later. I FaceTimed my mom to check them out and she drove over to my place to have some :) she approved! Thank you so much for the recipe, you’re the best!! Oh and the cookie cutter you linked to was perfect!

    5 stars

    1. Hi Rona! I'm so glad you enjoy it---I agree, it's not too sweet, just mildly so! I am so so glad you enjoyed and I can only imagine how cute they were! xo