- 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.
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.
For the full post, visit Fork and Beans.