These Gluten-Free Animal Crackers are a fun take on the wheat variation we all loved as kids. They are honey-kissed, lower in sugar, and low-carb, making them the perfect healthy treat!
I loved animal crackers as a child. My mom would frequently buy them for me. I would play with them, bite a head off, play with them some more, dismember a bear… It sounds much more gruesome than it is, BUT admit it – you did it too!
I wanted my children to experience the same joy of eating animal crackers as I did, which is why I developed this gluten-free cracker recipe.
These gluten-free animal crackers are so much healthier than the ones I used to eat as a kid. The almond and coconut flours are packed with protein, healthy fats, and fiber. Really, for a snacking cookie (err… cracker), you can’t get much healthier than these low-carb crackers.
I love watching my girls eat these animal crackers. Snack time regularly becomes an all out giggle-fest! Course, you don’t have to be a kid to appreciate them. Animal crackers were meant to satisfy the kid in all of us, regardless of age.
This dough is really easy to work with. It rolls out like a dream and holds its shape really well, even when cut into smaller shapes. I like to use this small frosting spatula to assist in maneuvering the cutouts onto the baking sheet.
Gluten-Free Animal Crackers Substitutions
Blanched Almond Flour and Coconut Flour
This recipe is strictly written as a grain-free recipe using blanched almond flour and coconut flour. Substituting sunflower seed flour for the almond flour may possibly work for a nut-free dough; however, I have not tried it.
I do not recommend substituting any other gluten-free flours. If you need a recipe that doesn’t contain nuts, try these gluten-free graham crackers.
Coconut Oil
I used coconut oil in this recipe as it’s a healthy alternative, but you can also try vegan butter or palm shortening.
Eggs
Chia eggs “gel” may work as a substitution for the eggs, but I have not tried it. To make 1 chia egg, combine 1 tablespoon ground chia meal + 3 tablespoons hot water and mix well. Let the mixture sit for 10 minutes to gel before adding to the dough. (This egg replacement makes enough to replace 1 chicken egg. If you are experimenting with a recipe that calls for 2 chicken eggs, you will need to double this recipe to make 2 chia eggs.)
Honey
You can easily substitute another liquid sweetener like maple syrup or agave syrup. A reader recently left a comment saying she substituted sugar-free maple syrup to make sugar-free animal crackers, and it worked great!
How to Make Gluten-Free Animal Crackers
- Preheat oven to 350 degrees (F).
- In a large mixing bowl, whisk together the almond flour, coconut flour, cinnamon, baking powder, baking soda, sea salt and nutmeg.
- Cut in coconut oil until mixture resembles fine coarse crumbs. Add in the eggs, runny honey, and vanilla extract; mix well and then let the dough rest for about a minute (this gives the coconut flour time to soak up moisture). Mix again for 30 seconds.
- Divide the dough into two balls. Wrap one of the balls securely with plastic wrap (so it doesn’t dry out) and place the other ball of dough onto a large piece of parchment paper. Flatten the dough into a round disk with your hands, and then cover it with another large piece of parchment paper. Use a rolling pin to evenly roll the dough until it is ⅛ inch thick.
- Gently peel back the top sheet of parchment paper and cut the dough into desired shapes using cookie cutters, or a pizza cutter. If you are cutting the dough into large cracker shapes, score each cracker with a fork 2-3 times.
- Carefully transfer the crackers onto a parchment or silicone lined baking sheet.
- Repeat with the second half of cracker dough.
- Bake for 7-10 minutes, or until the crackers are golden brown on the bottom. Allow the crackers to fully cool.
Lots of love from my kitchen to yours! I hope you enjoy these gf animal crackers as much as we do!
xoxo,
Megan (with a long E)
Gluten-Free Animal Crackers Recipe:
Gluten-Free Animal Crackers
These Gluten-Free Animal Crackers are a fun take on the wheat variation we all loved as kids. They are honey-kissed and lower in sugar.
Ingredients
- 1 ½ cups blanched almond flour, gently packed
- ½ cup coconut flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ teaspoon ground nutmeg
- ¼ cup coconut oil, at room temperature
- 2 eggs
- 3 tablespoons runny honey
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees (F).
- In a large mixing bowl, whisk together the almond flour, coconut flour, cinnamon, baking powder, baking soda, sea salt and nutmeg.
- Cut in coconut oil until mixture resembles fine coarse crumbs. Add in the eggs, runny honey, and vanilla extract; mix well and then let the dough rest for about a minute (this gives the coconut flour time to soak up moisture). Mix again for 30 seconds.
- Divide the dough into two balls. Wrap one of the balls securely with plastic wrap (so it doesn't dry out) and place the other ball of dough onto a large piece of parchment paper. Flatten the dough into a round disk with your hands, and then cover it with another large piece of parchment paper. Use a rolling pin to evenly roll the dough until it is ⅛ inch thick.
- Gently peel back the top sheet of parchment paper and cut the dough into desired shapes using cookie cutters, or a pizza cutter. If you are cutting the dough into large cracker shapes, score each cracker with a fork 2-3 times.
- Carefully transfer the crackers onto a parchment or silicone lined baking sheet.
- Repeat with the second half of cracker dough.
- Bake for 7-10 minutes, or until the crackers are golden brown on the bottom. Allow the crackers to fully cool.
Notes
These crackers do not get really crunchy; however, the longer they bake the crunchier they become (just be very careful not to burn them). I store my crackers open to the air (it helps them keep what crispiness they have) instead of in an airtight container.
The dough can be refrigerated (just make sure the balls of dough are securely wrapped in plastic wrap), but must be at room temperature prior to rolling.
To avoid the dough sticking to the cookie cutters, simply dip the tips of the cookie cutters into tapioca starch before cutting your shapes. Repeat as needed.
Recommended Products
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StarPack Premium Mini Animal Cookie Cutters including Goldfish Cookie Cutter, FDA Grade Stainless Steel, Great for Cooking with Kids -
Nutiva Organic Coconut Flour - 1 lb -
Anthony's Almond Flour Blanched (2lb) Batch Tested Gluten-Free, Non-GMO & Vegan -
Pure Vanilla Extract, Certified Organic -
Nutiva Organic, Steam Refined Coconut Oil from non-GMO, Sustainably Farmed Coconuts, 15 Fluid Ounces
Cassidy @ Cassidy's Craveable Creations says
Thanks so much for this recipe, now I just need some cookie cutters!
Megan says
I hope you enjoy them, Cassidy!
Joanne Peterson says
These are such cute crackers. My two and three year old will love them, my husband will too! This recipe may need to become Christmas cookies, just change the spices a little.
Joanne
Megan says
Thank you, Joanne! And I think these would be great Christmas cookies! Great idea!
🙂 Megan
Eileen @ Phoenix Helix says
How cute are these?! I was just reminiscing the other day about the animal crackers of my childhood. Did your mother also buy those little boxes with the shoelace handle? They were like a tiny, child-sized purse (and one was my reward for being good at the grocery store). Of course, I bit the heads off (and then each leg, and finally the body).
Megan says
HA HA! YES – the exact ones! I loved those! I used to get them as a reward too… too funny. 😉 Thanks for sharing, Eileen!!
xo,
Megan
Allison LeMorta says
Yess!! Those animal crackers were my favorite!
Suzie says
Perfect timing…I just stopped buying gluten free animal crackers from the store because the first ingredient is Sugar, but my 3 year old asks for them daily. She can’t tolerate coconut though…any suggestions? Happy to report back my results. Love your recipes btw, you are my go-to gal for healthy meals!
Vicky says
These are so cute Megan! Awesome recipe!
Olivia @ This West Coast Mommy says
I found you through Fat Tuesday. I’d love to try these for my kiddos. Pinned for later! Thanks!
Megan says
Thanks, Olivia! 🙂
Laura @ Gluten Free Pantry says
Now these treats my dear Megan are what I call EPIC!!! 🙂 SOOOO making these with my kids after the trick-or-treating this week!
Megan says
Awe, Laura! LOL! 🙂 Thank you, my dear! Please let me know how you and the kiddos like them!
xo,
Megan
Chelsea Day says
If you haven’t linked up yet, I’d love to have you come share this on Teach Me Tuesday! http://www.somedayilllearn.com/2013/10/28/teach-tuesday-39/
[email protected] says
These look and sound so good! I love that the ingredients are so simple… I have all the ingredients on hand and I think I will try this with my kiddos tomorrow!
Megan says
I can’t wait to hear how you and your kiddos like them, Julie! Thanks for stopping by! 🙂
Marianne @ Ragdoll Kitchen says
These are so cute!
Miz Helen says
My husband and I just love animal crackers, we keep a little jar of them out all the time. I can’t wait to try your recipe! Thank you so much for sharing with Full Plate Thursday and hope you have a great weekend!
Come Back Soon,
Miz Helen
amber says
Oh Megan, this recipe is so amazing!! I love it! I used to love those little animal crackers too. Such cute little cookie cutters. I have to say, this dough does look wonderful, so thick and easy to work with. I’m thinking these would make super “sugar” cookies too for the holidays. 🙂
Sharing!!!
Hugs,
–Amber
Shirley @ gfe & All Gluten-Free Desserts says
Megan, I absolutely LOVE these! Just featured them on All Gluten-Free Desserts, in fact! 🙂 Is it wrong that I have no kids at home, but will still be making these? And soon? 😉
xo,
Shirley
Megan says
HA HA!! No, Shirley, there’s NOTHING wrong with that!! They are so fun and whimsical — and tend to bring out the kid in all of us!
Thank you so much for sharing, Shirley! What a great surprise to wake up to!
xoxo,
M
Lesa says
These look amazing. Can you explain what runny honey is?
Megan says
Great question, Lesa! Runny honey is… well, it’s runny honey. I just use the term “runny” because some honey is crystallized or solidified (especially some of the raw ones). If your honey is hard, simply warm it to make it “runny.” Otherwise, you have nothing to worry about! 😉 Thank you for asking!
amber says
Featuring tonight on AFW. Megan, just LOVE this recipe. Oh, and I’m making your pie crust as we speak. The shortening is in the fridge cooling. 🙂
Hugs,
-Amber
April says
This look so adorable! Do they taste similar to “real” animal crackers (not the same, but *maybe* similar? haha) Thanks!
Megan says
Hi April,
These taste more like graham crackers than store bought animal crackers. 😉
Megan
Stefani says
These look great! How long do they last after they are baked? I was hoping they’d last a week or so, so that I only have to bake them every other week for our Friday snack at our homeschooling co-op–but maybe that’s way too long.
Megan says
I would say they’d last tops 2-4 days at room temp. I’m thinking they might freeze okay, though. I haven’t tried it, but you might think about giving it a go?
Lindsay says
These were yummy! We did findthat we wanted a little more sweetness. So before we put them in the oven we brushed them with some raw honey. Yum!
Megan says
What a great idea, Lindsay! Thanks!
Catherine Hall says
OMG! My son brought home a huge container of animal crackers and they are my weakness. I am Keto so I subbed SF maple syrup out for the honey. oh man…. so close to the real thing… thank you
Mēgan says
That’s great, Catherine! I’m so happy that substitute worked well and satisfied your craving!
Jodie Miles says
Could you dip these in white and pink chocolate and throw some sprinkles on them to make circus animals cookies?
Mēgan says
You bet! 🙂