Gluten Free Teddy Bear Graham Crackers
Gluten free and dairy free bear shaped crackers with cinnamon, honey, and coconut sugar, rolled, cut, and baked until crisp.
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.
Notes
Chocolate version: Use 1 cup plus 2 tbsp (144 g) flour blend, 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.
Storage: Keep airtight at room temperature for about a week, or freeze in a sealed container.