Description
Simple, grain free Paleo Teddy Grahams. Perfect for snacking and loved by kids and adults.
Ingredients
Scale
- 1/2 cup raw almonds (80g)
- 1/2 cup shredded coconut (40g)
- 1/3 cup raw pumpkin seeds (55g)
- 6 medjool dates, pitted (100g)
- 1/2 Tbsp raw honey
- 1 tsp cinnamon
- 1/8 tsp salt
- 2 Tbsp tapioca flour
- 2 tsp water
Instructions
- Preheat oven to 350 degrees F.
- In a food processor, combine almonds, coconut, pumpkin seeds, dates, honey, cinnamon and salt. Blend until mixture becomes a coarse, grainy dough.
- Add in the tapioca flour and blend again for another minute or so.
- Add in the water and blend the mixture for another minutes. You will know the dough is ready when you can remove it from the food processor and press it together to form a ball.
- Form the dough into a ball and press it onto a sheet of parchment paper.
- Place another sheet of parchment paper on top of the dough. Use a rolling pin to roll the dough between the parchment to about 1/8" thick.
- Remove the top layer of parchment and cut out shapes using miniature cookie cutters. Place the cut out cookies on a parchment-lined baking sheet.
- Place the cookies in the oven and bake them for 6-8 minutes*
- Remove from oven and cool on the pan for 5 minutes. Then, transfer the cookies to a wire cooling rack.
Notes
*Baking time will vary slightly depending on cracker shape, size and thickness.