Gluten Free Vegan Animal Crackers

I have been meaning to share this recipe for a while as my family loves them. I try to make them at least once a month, but I have started making bigger batches and freezing them (not quite as good, but pretty close).

These are relatively simple, but time consuming as you do have to cut out each animal cracker individually. I find that the dough is a tad bit sticky, so it takes a bit of work to get your extra flour for rolling and prevent sticking to your cookie cutters.

I use little cutouts that I got off of amazon that are actually meant for fruit, veggies and cookies. Super little and super cute. You can use whatever shapes you want, I love making them in shapes my daughter recognizes like bunny ears or fish etc, but circles work just as good. I like them small as they are great for little fingers (a little bit bigger than my thumbnail is my go to).

I have used several different flour mixes and I have found the one on the link the best: Gluten Free Baking Mix.

Gluten Free Vegan Animal Crackers

  • Servings: 200 small crackers, 90 standard animal crackers
  • Print

Ingredients
1 1/3 C Gluten Free Baking Mix flour
1/8 tsp baking soda (1)
1/4 tsp salt (2)
Pinch of nutmeg
1/4 C vegan butter, room temp. (I use miyokos butter) (3)
3 Tbsp unsweetened applesauce, room temp.
1/3 C cane sugar
1 Tbsp flaxseed meal + 2 Tbsp warm water (thickened for 5 minutes) (I use golden flaxseed meal so it isn’t visible in my baking)
1/2 tsp vanilla extract (4)
3/8 tsp apple cider vinegar (ACV) or lemon juice (1)

Directions
1. In a small bowl whisk together the dry ingredients (flour, baking soda, salt, nutmeg), set aside.
2. In a large bowl vigorously whip the butter with the back of your fork until fluffy (2 minutes). Add the applesauce and sugar. Fluff until well mixed (another minute). Add the flax “egg”, vanilla and apple cider vinegar/lemon juice and whisk until blended in.
3. Add the dry ingredients slowly into the wet ingredients as you stir to make a nice cookie dough
4. Divide into 3 balls and chill in the fridge for at least 1 hour (I wrap each ball individually in saran wrap to prevent drying out).
5. Preheat oven to 350 degrees. Line baking sheet with parchment paper
6. Between 2 pieces of parchment paper, roll out one ball of dough until 1/4″ thick. Using mini animal cookie cutters cut out your cookies.
7. Carefully transfer to the baking sheet and bake for 8-10 minutes, just until the edges begin to lightly brown.
8. Allow to cool on a wire rack, enjoy. Will store in an airtight container for up to 1 week on the counter. Freeze in airtight container for longer lasting crackers, take out prior to enjoying.

Notes
(1) Baking soda & apple cider vinegar: This is a substitute for 1/2 tsp baking powder.
Corn & Grape Allergy – Baking powder is not corn free. Find corn-free if need be. Cream of tartar is made from grapes, if you have a grape allergy; you just need 1/4 of powder for baking soda and remainder in apple cider vinegar
(2) Salt: Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive.
(3) Butter: Dairy & Corn Allergy – Depending on allergies use whatever butter you need. There are several options: MELTEarth BalanceMiyoko’s, coconut oil, goat butter). Beware of salt in butter if corn allergic (look for sea salt/unsalted). Many of vegan butter have corn derivatives.
(4) Vanilla: Corn Allergy – Vanilla is made with alcohol, often corn, you may need to make your own

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