These cookies are such a throwback to my childhood, but I love that they’re not too sweet, and really wholesome. Also, I noticed that I needed a bit more flour to roll out this dough now that it’s spring and the temperature is slightly warmer too. It will help in case the dough becomes sticky, which may happen as the thickness of tahini tends to vary from brand to brand. Whatever shape you decide to (or not to) turn this dough into, make sure you have some additional oat flour on hand. The great thing about this recipe is that you can make larger, chewy cookies (like the original recipe), or you can make them festive cut-outs. You could make a grid and turn them into squares, but keep them on the smaller side so they’re snack sized like the original! If you don’t have a bear cookie cutter, you can still make these into crispier cookies by rolling thin and cutting into the shape of your choice. To top it all off, I thought I’d give these teddies a little something to hold on to, so I gave them little almonds, like I’ve seen all over Pinterest. Also, they’re about 72 times better at least, because they’re fun to make and made with good for you ingredients.
#TEDDY GRAHAMS FREE#
The result was a crisp cookie, reminiscent of Teddy Grahams, but vegan, gluten free, refined sugar free and oil free. Ingredients Graham Flour (Whole Grain Wheat Flour), Enriched Unbleached. To open slide finger under flap and loosen gently. I thought maybe something cinnamon, and then I found these bear shaped cookie cutters that gave me the inspiration to try and make a Teddy Graham style cookie. Containing 8g of whole grain per serving, these bite sized bear shaped graham snacks are a perfect wholesome option for everyday snacking. Last year, I discovered that my classic Maple Tahini Cookie recipe is actually great for rolling out and cutting shapes into (example, this Cacao Star Cutout twist).
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