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, 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

1. Preheat oven to 350 degrees (F).
2. In a large mixing bowl, whisk together the almond flour, coconut flour, cinnamon, baking powder, baking soda, sea salt and nutmeg.
3. 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.
4. 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 1/8 inch thick.
5. 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.
6. Carefully transfer the crackers onto a parchment or silicone lined baking sheet.
7. Repeat with the second half of cracker dough.
8. 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

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

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. 

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Ingredients

• 1 1/2 cups blanched almond flour, gently packed
• 1/2 cup coconut flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground nutmeg
• 1/4 cup coconut oil, at room temperature
• 2 eggs
• 3 tablespoons runny honey
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees (F).
2. In a large mixing bowl, whisk together the almond flour, coconut flour, cinnamon, baking powder, baking soda, sea salt and nutmeg.
3. 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.
4. 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 1/8 inch thick.
5. 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.
6. Carefully transfer the crackers onto a parchment or silicone lined baking sheet.
7. Repeat with the second half of cracker dough.
8. 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.

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