Animal cracker, cookie, biscuits…whatever your preferred nomenclature, all seem to jostle the same memories of shoving a chubby, little hand into a circus box of deliciousness, and then toting them around in their neatly assembled stringed box. These stringed boxes were originally manufactured as a Christmas gimmick to hang on the tree and open and eat on Christmas morning, but the cookies became so popular that they became a regular, and now standard production. I love the idea of classic childhood snacks, but I also believe in the quality of calories consumed. I began experimenting with coconut flour and coconut oil, high in fiber and rich in essential fats, and after many recipe flops came up with these beauties. They are fun to make, the kiddos love stamping the cookie cutters. Depending on the size of the cutters you use, this recipe makes a ton. Use half the dough and freeze the other half for a rainy day, or bake them all off at once for party/play-date snacks. Little hands will enjoy with ripe, sweet, summer berries!
Mini coconut animal crackers…
1 ½ whole wheat flour
¼ cup coconut flour
¼ cup rolled oats, coarsely ground in food processor
¼ tsp salt
½ tsp baking powder
¾ cup unrefined coconut oil
1/3 cup (or less) organic cane sugar
1 tsp vanilla extract
2 tbs apple sauce (chunky homemade if possible)
*Make sure wet ingredients are all room temperature or the coconut oil with seize.
Sift together dry ingredients, except sugar. Then blend sugar with wet ingredients. Then slowly add dry ingredients to wet ingredients, stirring by hand. Then kneed a couple times and form in to a small round disk. Refrigerate for at least 1 hour or up to overnight. Portion dough as you like. Roll out dough to 1/8” thickness and stamp with cookie cutters of choice. Bake at 350 degrees for 7-10 minutes depending on size of cookies. Let cool, and serve.
Eat together, toast to each other, and share!