Crispy on the outside, chewy on the inside, and full of character and charm, you’re going to love this Teddy Graham Chocolate Chip Cookies recipe. Teddy Grahams add bits of crunch throughout and they’re combined with lots of melty chocolate chips, too. This recipe is right on par with my very favorite vegan chocolate chip cookies.
I counted at least four flavor profiles for Teddy Grahams and only one of them is technically vegan. The Chocolate Chip Teddy Graham. Hurry. I like to keep a box (or two) around to eat as snacks, to serve as a sweet cracker with my Chickpea Cookie Dough dip, or even to make pie crusts from. And then one day I thought…why not add them to a cookie!
Why This Recipe is a Winner
- Using both vegan butter and peanut butter creates a buttery, rich cookie, full of flavor
- Adding brown sugar makes these cookies extra tender and moist
- Baking cookies for 9 to 10 minutes keep them soft and tender on the inside, while c creating a perfectly golden crispy crust.
Are Teddy Grahams Vegan?
Teddy Grahams are a branded graham cracker type cookie sold by the brand Nabisco. Some Teddy Graham flavors are made without dairy and eggs, making them vegan friendly! The flavors that are vegan friendly include chocolate, chocolate chip, and cinnamon.
Teddy Graham Chocolate Chip Cookies add an Adorability aspect to the typical chocolate chip cookie. Because, you know, cookies are a well-respected member of the dessert community.
But there are times when a cookie just needs to be… adorable.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Vegan butter — Use Earth Balance buttery sticks, Miyoko’s, or use my recipe to learn how to make vegan butter.
- Peanut butter — You can use creamy or crunchy peanut butter. If you prefer not to use nut butter, substitute vegan butter.
- Brown sugar — You can use light, dark, or learn how to make your own brown sugar at home.
- Granulated sugar
- Vanilla Extract
- Flour — I use all-purpose flour, but you can also use a whole wheat pastry flour substitute.
- Baking soda + baking powder — Make sure yours is fresh by testing a bit of baking soda with vinegar or a bit of baking powder with hot water. If it bubbles, your batch is good to use.
- Dairy-free chocolate chips — I talk more about how to find the best brands on my Non-Dairy Chocolate Chip Guide
- Chocolate Chip Teddy Grahams — See more about Accidentally Vegan Products. For this recipe, I used the Chocolatey Chip Teddy Grahams.
- Cream vegan butter with a mixer on medium speed.
- Add brown sugars and mix until light and fluffy.
- Addx the flax egg and vanilla and continue beating until light and fluffy.
- Stir together the flour, baking soda, baking powder and salt.
- Make the batter by pouring the flour mixture into the mixing bowl and mixing to combine.
- Stir in the chocolate chips and Teddy Grahams, reserving some for topping each cookie.
- Drop the cookie dough by rounded spoonfuls onto prepared cookie sheets and add additional chocolate chips and a Teddy Graham to the top of each cookie.
- Bake for 9 to 10 minutes. Slightly cool baked cookies on the pan before transferring them to a wire rack.
Store cookies in an airtight container at room temperature for up to 4 days or in the fridge for up to 10 days. They can be frozen for up to 2 months. You can also freeze cookie dough balls and have ready-to-bake cookies for impromptu cookie moments.
If you love these Vegan Teddy Graham Chocolate Chip Cookies, be sure to try even more vegan cookies for your next baking soiree.
- Preheat oven to 350°F (177°C). Line a cookie sheet with parchment paper.
- Make the flax egg and set it aside.
- Place the butter in a mixing bowl. Use either a handheld or stand mixer on medium speed and beat until light and fluffy. Add the sugars and beat again until light and fluffy. Finally, add the flax egg and vanilla and beat again to combine.
- In a separate bowl, combine the flour, cornstarch (see note), baking soda, baking powder, and salt. Stir to combine. Pour the flour mixture in with the butter mixture. Stir to combine.
- Add the chocolate chips and Teddy Gerahams, reserving some of each for topping each cookie. Be sure to cover the cookie dough when not in use to prevent it from drying out.
- Drop by rounded spoonful about 2 inches apart on prepared cookie sheet. (Or you can roll the cookie dough balls for more precise edges to the cookies). Add additional chocolate chips to the top of each cookie and top with a Teddy Graham.
- Bake cookies for 9 minutes (or up to 11 minutes, depending on your desired final cookie texture). If you prefer chewier cookies, remove them at 9 minutes. If you prefer crispier, cook for a few minutes longer. See note.
- Once the cookies are done, allow them to cool for a minute or two on the cookie sheet before transferring to a wire rack to cool completely.
- Make the entire batch of cookies or make a partial batch today and freeze the rest of the cookie dough to make more fresh cookies later.
- Store in a sealed container for up to a week either on the counter or in the fridge. Or you can freeze these cookies for up to two months.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2016 and was updated to include new photos, new text, and an updated recipe in 2021.