Homemade Vegan Teddy Grahams
Apr 07, 2019 • Updated Apr 21, 2025
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These vegan teddy grahams are made with healthy fats and good-for-you ingredients. These delightful treats are a healthier take on the nostalgic bite-sized cookies we all grew up loving. Made with natural sweeteners, they offer a crisp texture with classic flavors of cinnamon and vanilla, minus the processed ingredients. They’re the perfect baking project, are yummy for kids and adults alike, and are so fun to make!
Table of Contents
Why You’ll Love Homemade Teddy Grahams
Last year, I discovered that my maple tahini cookie dough rolls out beautifully for cut-out shapes (like in this cacao star cutout). That got me thinking about creating a cinnamon-spiced treat, and when I found the cutest cookie cutters, a honey maid teddy graham style cookie instantly felt like a must! The result was a crisp, nostalgic cookie that fit my vegan diet! Store-bought Teddy Grahams often contain common allergens like wheat, dairy, and soy, making them off-limits for those with food sensitivities – but this homemade version is completely free from all of them!
What’s great about this recipe is its versatility – you can go for larger, chewy cookies (like the recipe above) or you can make festive cut-outs. Whatever shape you choose, keep extra oat flour nearby to prevent sticking, since tahini thickness varies by brand.
These cute little bears bring me right back to childhood, but I love that they’re not too sweet and feel nourishing too. If you give them a try, I highly recommend baking with friends. It’s way more fun and, honestly, much easier with extra hands! These are such a tasty option for after-school snacks or a fun afternoon pick me up – your taste buds will thank you!
Ingredient Notes
Here is a breakdown of the ingredient list for these vegan teddy grahams! Jump to the recipe card for the full recipe and exact measurements.
- Gluten-free oat flour: This forms the base of the dough, giving the teddy grahams a soft yet crisp texture. I recommend using finely ground oat flour for best results.
- Runny tahini or nut/seed butter of choice: This adds richness and helps bind everything together. Tahini gives a lovely earthy taste, but almond, peanut butter, or sunflower seed butter could work too.
- Maple syrup: Naturally sweetens while adding moisture and a subtle caramel like depth. Agave, date syrup, coconut sugar, or brown sugar can be used instead, though the flavour may be a bit different.
- Baking powder: Helps the cookies puff up just a touch, giving them that perfect light crunch. There’s no true swap for this!
- Vanilla: Enhances the overall flavor and brings out the sweetness. Vanilla bean paste or powder can be used, or try almond extract for a different twist.
- Ground cinnamon: Adds that classic, comforting spice that makes these feel extra nostalgic. Adds that warm, cozy spice – like a homemade version of honey cinnamon Teddy Grahams!
- More oat flour (to roll dough): Keeps the dough from sticking while rolling and cutting, making sure everything stays easy to work with. Tapioca or rice flour can also help if needed.
How to Make Vegan Teddy Grahams
Step 1: Preheat your oven to 325 F.
Step 2: In a large bowl, combine maple syrup, tahini, and vanilla extract. Whisk to combine until smooth.
Step 3: Sift in the oat flour, baking powder, and cinnamon, then use a spatula to mix the dry ingredients into the wet until well combined.
Step 4: Mix until a dough forms. It should be moist, not sticky, and easily rollable. Add additional oat flour as needed and roll the dough out with a rolling pin on parchment paper.
Step 5: 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.
Step 6: 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.
Step 7: Bake on a parchment lined baking sheet for approximately 5-6 minutes, 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 the oven to a cooling rack to avoid burning.
Secrets to Success
- 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 for a great way to make a snackable version of teddy grahams.
- If your dough is too sticky, chill it in the fridge for 15-20 minutes before rolling.
- These cookies bake quickly, so keep an eye on them to avoid overbaking!
- If you’re using a teddy graham mold, lightly dust it with oat flour before pressing in the dough to prevent sticking.
Serving Tips
- Pair them with a glass of non-dairy milk for a childhood inspired snack.
- Dip them halfway in melted dairy-free chocolate or drizzle some homemade maple cream over them for a yummy twist!
- Crush them up as a topping for smoothie bowls or vegan yogurt.
Storage Tips
Store in an airtight container at room temperature for up to a week.
Freeze in a single layer, then transfer to a freezer-safe container for up to three months. Thaw before enjoying.
Recipe FAQs
Yes! Swap tahini for sunflower seed butter to make these completely nut-free.
Absolutely! Try adding cacao powder or dark cocoa powder for a chocolatey teddy graham twist or swap cinnamon for pumpkin spice.
I haven’t tried but I think you could substitute all purpose flour for the oat flour if you don’t need a gluten free option. However, since oat flour absorbs more moisture than traditional flour, you may need to slightly adjust the amount to achieve the right dough consistency. Start with a bit less and add more as needed until the dough is rollable but not too dry or sticky.
More Sweet Treats
Homemade Vegan Teddy Grahams
Ingredients
- 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
Instructions
- 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.
Notes
- 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 for a great way to make a snackable version of teddy grahams.
- If your dough is too sticky, chill it in the fridge for 15-20 minutes before rolling.
- These cookies bake quickly, so keep an eye on them to avoid overbaking!
- If you’re using a teddy graham mold, lightly dust it with oat flour before pressing in the dough to prevent sticking.
Nutrition information is automatically calculated, so should only be used as an approximation.
Love & teddies,
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