Homemade Vegan Teddy Grahams
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!
Servings: 24 cookies
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.