Cooking and baking with Emerson has become a favorite activity for us. ￼I also think that it’s no coincidence she always eats more/better when she’s involved in the process￼. Making a big mess and creating together not only makes for a fun staying at home project but it teaches so many simple skills along the way￼. The benefit to me, also as a mom, is making our own simple snacks such as these cinnamon animal crackers allows me to feel good about what I’m giving her. And she LOVES them so it’s a win win!
Growing up animal crackers were always a go-to snack for my siblings and I so secretly creating this recipe also has some nostalgia to it. The difference between most store-bought crackers and this recipe is that it’s made with only a few clean ingredients which ￼means no sugar crashes, unhealthy fats, or preservatives. They’re so easy to whip up and require no chill time before cutting and baking. You can use small cookie presses like these ones I used or any small cookie cutters you have on hand.
These crackers taste great on their own but if you need a little something extra try these fun options:
- Make nut butter sandwich cookies by pressing two cookies together spread with your favorite peanut, almond, or sunflower butter.
- Dip them in yogurt.
- Use them as a cupcake or cake topper.
- Add them to homemade trail mix using pretzels, popcorn, cereal, and nuts.
- Use them as a party favor by placing crackers in a small treat bag tied with a colorful ribbon.
- Make them chocolate by adding one teaspoon of unsweetened cocoa powder with the dry ingredients before adding the liquid.
Cinnamon Animal Crackers
Author: The Hungry Happy Mama
Yields: about 20 crackers
- 1 c whole wheat flour + additional for kneading
- 1 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 4 tbsp maple syrup
- 3 tsp coconut oil, melted
- 3 tbsp room temperature water
- Small cookie presses or cookie cutters
- Preheat oven to 350F. Line a baking sheet with a silicone mat or parchment.
- In a mixing bowl combine the flour, cinnamon, and sea salt.
- Create a well in the middle and add (in this order) the maple syrup and melted coconut oil.
- Lastly, add the water, one tablespoon at a time, until you achieve a moldable consistency. If it seems to crumbly add additional water (continue just one tablespoon at a time).
- Remove the dough from the bowl and knead with your hands on a lightly floured surface until it comes together.
- Roll out the dough to about 1/16 inch thickness.
- Using small cookie cutters cut out the crackers working your way through all of the dough.
- Place the cut-outs onto the prepared pan, making sure to space apart slightly.
- Bake the crackers for 13-15 minutes or until lightly golden.
- Allow the crackers to cool before removing from the pan (they will firm up once cool.)
Storing: crackers will keep at room temperature in an airtight container for up to a week.