Teddy Grahams for YOU, Teddy Grahams for ME. Cinnamon Teddy Grahams for all your family! It’s a homemade teddy cookie party and the guest of honor are the cutest little bears your mouth has ever tasted.
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As if they weren’t cute enough, slap some homemade coconut sugar sprinkles on them and call it a fuzzy sweater. Brrrrr, it’s cold out there, these Teddy Grahams need to stay warm. Package them in your own baggie with a handwritten “Beary Christmas” (who’s punny now?) sign. What better way to welcome yourself to eat cookies? I can think of nothing better.
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Homemade sprinkle sweaters are completely optional but also come highly recommended.
- ¾ c. almond meal, not flour
- ¼ c. arrowroot powder
- 2 Tbsp. coconut flour
- 1 tsp. cinnamon
- ¼ tsp. baking soda
- ¼ tsp. sea salt
- 3 Tbsp. raw honey (use maple syrup for vegan)
- 2 Tbsp. coconut oil
- In a medium bowl, whisk together the dry ingredients. Add in the wet ingredients until a nice dough forms. At this point the dough should be moist, not sticky.
- Chill in the fridge for 30 minutes.
- Preheat your oven to 325 degrees. Line a baking sheet with parchment paper.
- Line your counter with a piece of parchment paper and lightly sprinkle with almond meal to keep the dough from sticking. Use a mini teddy bear cookie cutter and place 2 small dough balls for the belly and nose. Press gently down and create belly button, nose and eyes with a toothpick.
- Bake for 6-8 minutes or until the cookies are lightly browned. Allow to cool on the baking sheet and then transfer to a wire rack so they can crisp up.
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Cinnamon Teddy Grahams Recipe Notes:
- You don’t have to go to the extreme of creating the bellies and noses. You can always just cut out the teddy bear shapes and call it a day. But then they would be so sad and incomplete. More trouble on your end, sure, but come on! It’s Christmas!
- If you are looking for a chocolate version (and nut-free), here is a Homemade Chocolate Teddy Graham recipe.
- Want to keep the cinnamon flavor but still go nut-free? Use this gluten-free flour guide post for help to decide a great substitute. I also recommend my flour blend as a great substitute. Just keep in mind that the flours all have different liquid absorption so you might need to add a tablespoon or two of nondairy milk to create a nice dough. Do the recipe as is and see if you will need it in the end.
- The coconut flour lends a very nice sweetness to the cookies however it also makes them a little softer. You can omit if you’d like to create a nice crunch. Use almond meal in place of.
- To make vegan, use maple syrup instead of raw honey.