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These gluten free Cinnamon Teddy Grahams are a special recreation to put into your kid's lunchbox.

Cinnamon Teddy Grahams

  • Author: Fork & Beans
  • Prep Time: 45 mins
  • Cook Time: 8 mins
  • Total Time: 53 mins
  • Yield: Approx. 50 Teddy Grahams


Surprise your little ones with these decadent, yet healthy homemade version of Cinnamon Teddy Grahams.



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


  1. 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.
  2. Chill in the fridge for 30 minutes.
  3. Preheat your oven to 325 degrees. Line a baking sheet with parchment paper.
  4. 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.
  5. 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.


  • Serving Size: 10 teddy grahams
  • Calories: 200
  • Sugar: 10g
  • Sodium: 14mg
  • Fat: 10g
  • Carbohydrates: 20g
  • Protein: 4g