Description
Surprise your little ones with these decadent, yet healthy homemade version of Cinnamon Teddy Grahams.
Ingredients
Scale
Dry Ingredients:
- 3/4 c. almond meal, not flour
- 1/4 c. arrowroot powder
- 2 Tbsp. coconut flour
- 1 tsp. cinnamon
- 1/4 tsp. baking soda
- 1/4 tsp. sea salt
Wet Ingredients:
- 3 Tbsp. raw honey (use maple syrup for vegan)
- 2 Tbsp. coconut oil
Instructions
- 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.
Nutrition
- Serving Size: 10 teddy grahams
- Calories: 200
- Sugar: 10g
- Sodium: 14mg
- Fat: 10g
- Carbohydrates: 20g
- Protein: 4g
