Teddy Graham Chocolate Chip Cookies

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.

Several teddy graham chocolate chip cookies on a baking sheet with more trendy grahams sitting around it.

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.

Looking down on teddy graham chocolate chip cookies on a baking dish with more teddy graham cookies beside them.

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.
  • Salt
  • 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.

How to Make Teddy Graham Chocolate Chip Cookies

  1. Cream vegan butter with a mixer on medium speed.
  2. Add brown sugars and mix until light and fluffy.
  3. Addx the flax egg and vanilla and continue beating until light and fluffy.
  4. Stir together the flour, baking soda, baking powder and salt.
  5. Make the batter by pouring the flour mixture into the mixing bowl and mixing to combine.
  6. Stir in the chocolate chips and Teddy Grahams, reserving some for topping each cookie.
  7. 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.
  8. Bake for 9 to 10 minutes. Slightly cool baked cookies on the pan before transferring them to a wire rack.

Storage Tips

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.

Looking down on teddy graham chocolate chip cookies on a baking sheet.

Vegan Cookie Favorites

If you love these Vegan Teddy Graham Chocolate Chip Cookies, be sure to try even more vegan cookies for your next baking soiree.

Teddy Graham Chocolate Chip Cookies

Teddy Graham Chocolate Chip Cookies

Crispy on the outside, chewy on the inside, and full of character and charm, you’re going to love these vegan Teddy Graham Chocolate Chip Cookies!
5 from 1 vote
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 32 cookies
Calories: 188kcal
Author: Namely Marly

Ingredients

  • 1 flax egg
  • ½ cup vegan butter softened
  • ½ cup peanut butter
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 2 teaspoons vanilla
  • cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 ½ teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups dairy-free chocolate chips
  • 2 cups Chocolate Chip Teddy Grahams

Instructions

  • 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.

Recommended Equipment

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Nutrition Facts
Teddy Graham Chocolate Chip Cookies
Amount Per Serving
Calories 188 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g20%
Trans Fat 1g
Cholesterol 1mg0%
Sodium 189mg8%
Potassium 132mg4%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Vitamin A 136IU3%
Vitamin C 1mg1%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

2 Responses to Teddy Graham Chocolate Chip Cookies

  1. Avatar thumbnail image for MarlyAdrianne Reply

    These are too cute! My daughter has a dairy allergy and she loves Teddy Grahams. She’ll be so excited to come home from school to find these with a glass of soy milk for dunking. Thank you so much for posting this. Love the idea!

  2. Avatar thumbnail image for MarlyDanielle Riley Reply

    I love chocolate chip cookies! I rarely find a perfectly good recipe but I have to say yours was a blast. Thank you so much for sharing!

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