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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.
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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