These copycat chocolate Teddy Grahams are crisp, lightly sweet, and packed with rich chocolate flavor—just like the nostalgic snack, but made with real, clean ingredients. If you’ve ever checked the ingredient list on store-bought versions and didn’t love what you saw, this homemade version gives you that same crunchy bite without the fillers, dyes, or processed oils.
They bake up perfectly crisp with a slight snap and a soft cocoa flavor that makes them perfect for snacking, lunchboxes, or pairing with dips. If you’ve made my homemade graham crackers or snack recipes, this is a fun, kid-friendly version that feels nostalgic but better.
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Why you’ll love these clean ingredient Copycat Chocolate Teddy Grahams
- Crispy, crunchy texture with a light snap
- Chocolate flavor without being overly sweet
- No artificial flavors, dyes, or seed oils
- Perfect for snacks, lunchboxes, or dipping
- Kid-approved and nostalgic
Ingredients
Please see recipe card at the bottom of this post for the full recipe details.
1. Gluten-Free One-to-One Flour
A high-quality gluten-free one to-one flour blend provides structure while keeping the cookies crisp, not crumbly. I prefer Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour for this recipe because it produces consistent results and bakes evenly. Be sure to use a one-to-one blend that already contains xanthan gum. If you’d like to substitute this ingredient out completely, increase the Xanthan Gum within the recipe by 1/2 tsp.
2. Unsweetened Cocoa Powder
Unsweetened cocoa powder gives these cookies their rich chocolate flavor without adding excess sweetness. For best results, sift the cocoa powder before mixing to remove any clumps. This ensures a smooth dough and even chocolate distribution. A high-quality cocoa powder makes a big difference in both color and depth of flavor.
3. Maple Sugar
Maple sugar adds sweetness with a subtle caramel note that pairs beautifully with cocoa. Using maple sugar instead of refined white sugar keeps the flavor warm and well-balanced.
4. Maple Syrup
Maple syrup provides natural sweetness while adding moisture and depth to the cookie.
5. Butter
Butter adds richness to the cookie flavor profile. Using a high-fat butter like Kerrygold works especially well here. If you need a dairy-free option, you can substitute a dairy-free butter alternative without issue.
6. Raw Milk
Raw milk adds a creaminess. If you don’t have your own dairy cattle, I suggest sourcing raw milk from a trusted farmer. This website may help you find one local to you. And if raw milk isn’t a good fit for your family, it can easily be subbed for equal parts with any milk or milk alternative.
7. Vanilla Extract
Vanilla extract rounds out the chocolate flavor and adds warmth. Use a pure vanilla extract for the best results.
8. Salt
A small amount of salt balances the sweetness and enhances the chocolate flavor. Don’t skip it—it makes a noticeable difference.
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Making the Copycat Chocolate Teddy Grahams
1. Mix all ingredients together to form a dough.
2. Place the dough into teddy bear molds. If you don’t have molds, use any molds you have or roll into small balls and pat flat.
3. Bake. Once baked, remove from mold.
4. Enjoy!
Chocolate Teddy Grahams (Gluten Free)
Ingredients
- 1 cup Gluten Free Flour One-to-One
- 1/2 cup Cocoa Powder
- 1/2 cup Maple Sugar
- 2 tbsp Maple Syrup
- 1/4 cup Butter softened
- 2 tbsp Raw Milk
- 1/2 tsp Vanilla Extract
- 1/4 tsp Salt
Instructions
- Preheat oven to 325°F.
- Mix the dry ingredients together in a bowl.
- Add in the wet ingredients to that bowl and mix until combined.
- Fill the teddy bear molds with dough and bake in the oven for 15 minutes. If you do not have the silicone bear molds: roll the dough out and cut out cookie shapes of choice. Bake 325°F for 12-15 minutes depending on thickness of cookie.
- Remove from oven and pop the teddy grahams out of the silicone molds and enjoy!
Additional Allergens/Suggested Modifications
- Dairy: Sub butter and raw milk for dairy free alternative
This recipe is naturally free of: nuts, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, seed oils and sesame.
Recipe Tips
If you don’t have a mold, roll dough thin and even for a crisp texture
Chill dough briefly if it becomes too soft to handle
Don’t overbake—remove when edges are set but not dark
Let cool completely to allow them to crisp up fully
Store in an airtight container to maintain crunch
Storage Options:
- Room Temperature: Store in an airtight container for up to 2 weeks.
- Freezer: Freeze the pre-baked dough into small rolled and flattened cookie portions on a silicone mat lined baking sheet with a little separation in between. Once frozen, place the cookies in a gallon sized freezer bag. When ready to use, pop out and bake!
Recipe FAQs
If you love nostalgic candy recipes made with simple ingredients, check out more copycat treats inside Volume 2 (desserts & treats) of The Gluten Free Kitchen Cookbook Series.
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