Gluten Free • Paleo • Sugar Free • Dairy Free

Healthy Tiny Teddies

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These Healthy Tiny Teddies are a revelation. I know that sounds way too grand to say about a simple cookie but they are one of my proudest ever recipes. Why? Because they are beyond simple and they cater for everyone (well almost everyone; sorry Mum and your coconut intolerance).

When your kids reach kinder age everything changes. Suddenly there are other important adults in their lives on a daily basis telling them what to do, there are kids they may choose to become friends with who you don’t approve of (when prior to this you have been able to choose their friends based on whose mum you wanted to have coffee and gossip with) and then there are all the lunch box restrictions. No peanuts and no tree nuts are very common; once we even had no eggs or empty egg cartons.  Making an all-inclusive treat for the kids to take to a kinder celebration, or to give out on their birthday, was a nightmare… until now!!!

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These Healthy Tiny Teddies are designed to be super inclusive. No one likes to miss out, especially a child who already knows that they’re a bit different when it comes to food, and having a tasty and cute cookie that everyone will be able to enjoy makes them feel special.  Don’t underestimate the power of the tiny teddy. What they lack in height they make up for in taste and smiles.

I have made the recipe for these Healthy Tinny Teddies easy so that everyone can make them, regardless of their kitchen prowess or appliances. If you have a blender/mix master place all the ingredients in and buzz until they are all combined and a nice dough has formed. If not, place all the ingredients into a bowl and give your biceps a workout as you stir until a ball of tasty dough forms. The dough is then wrapped in plastic and left at room temperature for 30 minutes. This makes it firmer and easier to roll and cut. (I have also put the dough in the fridge at this point for two days and then allowed it to return to room temperature before using. It could also be frozen.) It’s worth noting that as this recipe is egg free the dough can be safely eaten raw; a fact you may soon regret knowing!

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My Healthy Tiny Teddies are really somewhere between large and tiny; they would be the Mumma bear in Goldilocks. I was unable to find a tiny teddy cutter so I used a teddy bear from the playdoh set (don’t worry it was well washed!). It is probably 1 ½ to 2 times the size of the ‘other’ tiny teddies and this recipe made about 20 playdoh sized teddies. You can add some extra jazz to your Healthy Tiny Teddies, including sprinkles (make sure they are GF and use natural colourings), cinnamon or chocolate chips. I even considered dipping them in chocolate but by the time I turned around they had all been eaten! I liked the idea of giving my Healthy Tiny Teddies a bit of personality so I used the blunt end of a skewer to make ear, eye and nose indentations and the sharp end to engrave a mouth. Sadly, I think some of the teddies look more crazy than friendly so I made sure I ate them first!

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Now I know that calling these Healthy will annoy some people. Perhaps I should have called them “less healthy than a carrot stick but better for you than the store bought ones”, or “super allergy friendly (except if you’re Lisa’s Mum) cookies” but neither of those are very searchable terms and I wanted as many people as possible to be able to make and enjoy this recipe. Please do take 5 minutes and make these Healthy Tiny Teddies. Get your kids involved, choose different shapes and share them with your friends. There’s a very good chance they’ll never know that they are eating a Gluten Free, Dairy Free, Paleo, Vegan, Egg Free, Nut Fee, Low Fructose, Refined Sugar Free cookie because they taste so good!

P.S. Post a photo of your Healthy Tint Teddies to Face Book or Instagram and use the #healthytinyteddies #mummymadeit so I can drool over your creations.

P.P.S. Wait for it… a Chocolate version is coming to you soon!!

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Healthy Tiny Teddies
Yields 20
These super cute Tiny Teddies are made super allergy friendly to make sure that no child needs to feel left out. The are very easy to make and take less than 10 minutes to bake! They'll becoem a family favourite in no time!
Print
Prep Time
5 min
Cook Time
9 min
Total Time
45 min
Prep Time
5 min
Cook Time
9 min
Total Time
45 min
INGREDIENTS
  1. 1/4 Cup Coconut Oil, slightly softned (not melted)
  2. 1/4 Cup Maple Syrup (Rice Malt Syrup or Honey can be substituted)
  3. 2 teaspoons Vanilla Extract
  4. 1/2 Cup plus 1 Tablespoon Arrowroot/Tapioca Flour
  5. 1/3 Cup plus 1 teaspoon Coconut Flour
  6. 1/4 teaspoon Bicarb Soda
  7. Dash Salt
Optional
  1. Dash Cinnamon
  2. Sprinkles
  3. Choc Chips
INSTRUCTIONS
  1. Put all the ingredients (except the optional extras) into a blender/mixer and process until combined. Scrape the edges down to ensure that all the ingredients are incorporated.
  2. Alternatively use a bowl, a mixing spoon and some arm strength and mix until combined.
  3. If adding optional extras do so now.
  4. Wrap the dough in plastic and leave at room temperature for 30 minutes to firm.
  5. Pre heat the oven to 180C/360F. Line and grease a large baking tray.
  6. Roll the dough between 2 sheets of lightly greased baking paper. The dough should be 4-6mm in height; not too thin that it's see through and not too thick.
  7. Using your preferred cookie cutter, cut out shapes and transfer to the prepared tray. Take the left over dough, reroll and cut out more shapes. Repeat until all the dough has been used.
  8. Place the tray in the oven and bake for 6-8 minutes for tiny teddies, 7-9 minutes for medium teddies and 9-11 minutes for larger teddies. Before removing from the oven check that the bottom of the cookie has firmed and they have turned a golden brown colour. The cookies will firm up upon cooling.
  9. Store in an air tight container for up to 4 days (good luck with keeping them that long!)
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

11 Comments to Healthy Tiny Teddies

  1. What a fantastic idea, Lisa! I hadn’t had Tiny Teddies in the longest time until the other day when I had one of those snack-size bags of them at work (which were left over from a morning tea). They weren’t as good as I remembered, I guess because my tastes have changed quite a bit over time. Your allergy-friendly version looks so much more delicious, and of course so much better for you! I love that there isn’t any refined sugar in sight!

  2. Hi Lisa, I made them today and the kids loved them, not a surprise! they were great, but took a lot longer than expected, the dough was quite crumbly and wasn’t sticking together as well as it should have, I did leave it out in room temp and followed rest of instructions…..any suggestions for what the problem was?

    • Hi Sarah
      I’m so glad the kids liked them. I’ve made this recipe a lot so here are my tips:
      Make sure the coconut oil is softened. If it’s too hard then it won’t mix properly. This is especially so if you are mixing by hand. My coconut oil is already quite hard, and it’s not even winter yet, so I keep mine at room temperature and then give it a firm stir to soften it a bit.
      If the dough is a bit crumbly try giving it a quick knead, or add an extra 1 teaspoon of sweetener.
      Next time leave out the extra 1 tablespoon of arrowroot to see if it gives you a smoother dough. If it turns out too wet then you can always add it back in at the end.
      Cooking times always vary from oven to oven, and especially with cookies as the thickness varies for each person. Just remember how long you cooked them for and do it again next time.
      I hope that helps. Let me know how they go next time.
      Thanks for the feedback too!!

  3. Hi there! Thanks so much for your recipe! We made easter bunny cookies from it. I found the dough really soft to work with and I kept putting it in the fridge, but that may have been because we used ghee instead of coconut oil which generally is softer so that was entirely our fault! I included a photo of our cookies in my recent easter blog post:
    http://julesmadden.blogspot.com.au/2017/04/happy-easter-creativity-in-madden.html
    I hope you don’t mind the link but wanted to show you our efforts! Thanks again 🙂 x

    • Thanks Jules. I love how versatile this recipe is. Try adding lemon zest or choc chips next time. Sometimes it doesn’t make it past the dough stage on my house!!

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