Teddy bear graham crackers are the classic snack-time treat, and making them at home means you decide exactly what goes into every little bear. This gluten free, dairy free version uses a simple dough sweetened with cane sugar, coconut sugar, and honey, with a warm cinnamon note that tastes like the crackers you remember. Plan on about 50 minutes, including a short chill.
The dough rolls out like cookie dough, cuts into cute bears, and bakes in about 12 minutes. Kids love helping with the cutting, and chocolate and chocolate chip versions are included below for variety.
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Why This Teddy Bear Graham Crackers Recipe Works
Coconut sugar and honey give the crackers their toasty, graham-style sweetness, while cinnamon rounds out the flavor. Using a gluten-free flour blend with dairy-free butter keeps the recipe friendly for many families without changing the snack-time experience.
A short chill makes the dough firm and easy to roll, so the bears keep their shape in the oven instead of spreading. Thin, small shapes bake until crisp at the edges, which is exactly the snap you want from a graham cracker.
Ingredients for Teddy Bear Graham Crackers
- 1 1/4 cup plus 2 tbsp (176 g) gluten-free flour blend
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 cup (56 g) dairy-free butter, softened
- 2 tbsp coconut milk
- 1/2 tsp vanilla extract
- 1/3 cup (70 g) cane sugar
- 1/4 cup (45 g) coconut sugar
- 2 tbsp (40 g) honey or maple syrup
Gluten-free flour blend. Use a cup-for-cup style blend and weigh it if you can, since weight is more accurate than scooping. Blends differ, so the dough may need a touch more or less liquid.
Dairy-free butter. Softened stick-style butter creams best with the sugars. Let it sit out until a finger leaves a dent without sinking in.
Coconut sugar and cane sugar. Together they give a caramel-like depth that plain sugar cannot match.
Honey or maple syrup. Honey tastes closest to the classic cracker. Use maple syrup for a fully vegan version.
Coconut milk. It binds the dough without dairy. Add it gradually if the dough feels dry.
How to Make Teddy Bear Graham Crackers
1. Heat the oven. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
2. Whisk the dry ingredients. In a bowl, whisk the flour blend, salt, and cinnamon until evenly combined.
3. Cream the wet ingredients. In a large bowl, beat the dairy-free butter, cane sugar, coconut sugar, and honey for about 2 minutes, until the mixture looks light and fluffy. Mix in the coconut milk and vanilla.
4. Make and chill the dough. Add the dry mixture gradually and stir until a soft dough forms. Wrap and chill for 20 minutes, until firm enough to roll.
5. Roll and cut the bears. Roll the dough between two sheets of parchment to about 1/4 inch thick. Cut out bear shapes, or press small pieces into bear forms by hand, and place them on the baking sheets.
6. Bake until golden. Bake for 10 to 12 minutes, until the edges turn light golden brown. Cool on the pan for 5 minutes, then move to a rack to crisp up.
How to Serve Teddy Bear Graham Crackers
These sweet little bears are great on their own, with a glass of non-dairy milk, or alongside a fruit platter. They also pack easily for lunch boxes and road trips.
For more baking projects, try the buttery madeleine cookies, the rich fudgy chocolate chunk brownies, a slice of French butter cake, or bakery-style blueberry crumble muffins.
How to Store and Reheat Teddy Bear Graham Crackers
Cool the crackers completely, then store them in an airtight container at room temperature for about a week. Any moisture trapped inside softens them, so wait until they are fully cool before packing.
For longer storage, freeze them in a sealed container. If they soften, a few minutes on a baking sheet in a warm oven brings back the crispness.
Tips and Variations for Teddy Bear Graham Crackers
Chocolate version. Use 1 cup plus 2 tbsp (144 g) flour blend with 1/2 cup (40 g) cocoa powder, 2/3 cup (140 g) cane sugar, and 2 tbsp agave or maple syrup. Skip the cinnamon, coconut sugar, and honey.
Chocolate chip version. Use 1 1/4 cup (160 g) flour blend, 3 tbsp coconut milk, 1 tsp vanilla, 2/3 cup (140 g) cane sugar, and 3 tbsp chopped mini chocolate chips folded in before chilling.
Chill the dough. Cold dough rolls cleanly and holds the bear shapes during baking.
Roll evenly. Even thickness means the crackers bake at the same rate and finish crisp together.
Use small cutters. A small bear cutter makes crackers that bake quickly and look like the originals.
Do not nibble raw dough. Ohio State University Extension explains why the CDC says not to eat raw dough, which matters when kids help in the kitchen.
Frequently Asked Questions About Teddy Bear Graham Crackers
Are These Teddy Bear Graham Crackers Gluten Free?
Yes, as long as your flour blend is certified gluten free. They are also dairy free when made with dairy-free butter.
Can I Make Them Without a Bear Cutter?
Yes. Shape small pieces of dough into bear forms by hand, or cut simple rounds or squares instead.
Why Is My Dough Crumbly?
Gluten-free blends absorb liquid differently. Add a little more coconut milk, a little at a time, until the dough holds together.
How Should I Store Teddy Bear Graham Crackers?
Keep them in an airtight container at room temperature for about a week, or freeze them in a sealed container.
Can I Make Them Vegan?
Yes. Use maple syrup instead of honey, and make sure the dairy-free butter is vegan.
Gluten Free Teddy Bear Graham Crackers
Equipment
- Baking sheets
- Parchment paper
- Rolling Pin
- Bear shaped cookie cutter
- Wire rack
Ingredients
Main Ingredients
- 1 ¼ cup gluten-free flour blend plus 2 tbsp, 176 g total
- ¼ tsp salt
- 1 tsp cinnamon
- ¼ cup dairy-free butter softened, 56 g
- 2 tbsp coconut milk
- ½ tsp vanilla extract
- ⅓ cup cane sugar 70 g
- ¼ cup coconut sugar 45 g
- 2 tbsp honey 40 g, or maple syrup for vegan
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line two baking sheets with parchment.
- Whisk the dry mix. Combine the flour blend, salt, and cinnamon.
- Cream the wet mix. Beat the butter, both sugars, and honey about 2 minutes until fluffy, then mix in the coconut milk and vanilla.
- Make the dough. Add the dry mix gradually until a soft dough forms, then chill 20 minutes until firm.
- Roll and cut. Roll between parchment to about 1/4 inch thick and cut bear shapes, or shape small bears by hand.
- Bake. Bake 10 to 12 minutes until the edges are light golden, then cool 5 minutes on the pan and move to a rack.
