These copycat honey cinnamon Teddy Grahams are crisp, lightly sweet, and perfectly snackable—just like the nostalgic version, but made with real, simple ingredients. If you’ve ever wanted that classic graham cracker crunch without the additives, dyes, or processed oils, this homemade version gives you that same flavor with a clean ingredient upgrade.
They bake up golden with a light snap and subtle honey flavor that makes them perfect for kids, lunchboxes, or quick snacks. If you’ve made my chocolate Teddy Grahams or chocolate chip Teddy Grahams, this is the classic honey version that completes the lineup.
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Why you’ll love these clean ingredient Copycat Honey Grahams
- Crispy, crunchy texture with a light snap
- Honey flavor without being overly sweet
- Refined Sugar Free
- 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. Honey & Cinnamon
Honey offers a distinct sweetness to the flavor profile and pairs perfectly with the cinnamon. This combo is a classic and brings the iconic copycat flavor to life
3. Maple Sugar
Maple sugar adds sweetness with a subtle caramel note that pairs beautifully with honey and cinnamon. 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 honey 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 Chip Teddy Grahams
1. Mix all ingredients together to form a dough.
2. Place dough into molds.
3. Bake & pop out of molds to cool.
4. Try all 3 flavors!
Honey Cinnamon Teddy Grahams (Gluten Free)
Ingredients
- 1 1/2 cup Gluten Free Flour One-to-One
- 1/2 cup Maple Sugar
- 2 tbsp Honey
- 1/4 cup Butter softened
- 2 tbsp Raw Milk
- 1/2 tsp Vanilla Extract
- 1 tsp Cinnamon
- 1/4 tsp Salt
Instructions
- Preheat oven to 325°F.
- Mix the wet ingredients together in a bowl & then mix in the dry ingredients until well 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
Use local honey for the best health benefits
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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