Real Food Rating

Vanilla and Chocolate Tiny Bear Cookies

May 27, 2025

45 mins

easy

Makes 100 tiny teddys

Looking for a delicious and wholesome alternative to your kid’s favourite choc teddies? Introducing: My Vanilla & Chocolate Tiny Bear Cookies!

These choc and vanilla bear cookies are the perfect wholefood replacement for any kid’s lunchbox. Made with love and packed with flavour, these cookies will not disappoint any chocolate cookie fans.

With the perfect blend of vanilla and chocolate, each bite is a little taste of heaven. Plus, they’re made with wholesome ingredients, so your family can enjoy them without an overload of sugar and refined ingredients.

So go ahead, and whip up a batch of these adorable cookies with your tiny little helpers. We love making these as a family and I am sure you will too.

 

DIETARY: VEG, EF, NF

ALLERGENS: Wheat, Dairy

AGE GROUP: 12 months+

DIFFICULTY LEVEL: Beginner

MAKES: 100 tiny teddys

PREP: 30 mins

COOK: 10-15 mins

EQUIPMENT: High-speed food processor, teddy cookie cutter

 

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Ingredients

Batch Cook
Multiply the recipe to prep extras for the week.
115g wholemeal spelt flour
37gcoconut sugar
1 1/2 tbsp cacao powder
Pinch sea salt
60ml coconut oil, melted
1 tbsp maple syrup
1 tbsp water
1/2 tsp vanilla extract
50g dark chocolate, melted (topping, optional)
VANILLA VERSION
180g wholemeal spelt flour
37g coconut sugar
Pinch sea salt
60g unsalted butter, cubed
1 tbsp maple syrup
1/2 tbsp water
1/2 tsp vanilla extract

Directions

1.
Preheat oven to 180°C and line two baking trays with baking paper.
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2.
Place all chocolate version ingredients in a high-speed food processor and process until you reach a doughy consistency. Press mixture together and use your hands to form an oval shape.
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3.
Place all vanilla version ingredients in a high-speed food processor and process until you reach a doughy consistency. Press mixture together and use your hands to form an oval shape.
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4.
Place chocolate dough in between two sheets of baking paper and roll out to 0.5cm using a rolling pin.
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5.
Remove the top baking sheet and cut out shapes using a cookie cutter. Repeat with remaining dough. Place baking paper with cut out shapes on a baking tray and bake for 10-15 mins.
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6.
Remove cookies from oven and allow to cool.
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7.
Follow the same steps for the vanilla version dough.
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8.
Drizzle teddys with some dark chocolate for an extra treat.
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Notes

STORING LEFTOVERS: Store in an airtight container in a cool, dry spot for 7 days, in the fridge for up to 14 days or freeze for up to 4 months. 
Prep tips: If dough seems too sticky, add more flour.
Allergies: For a gluten-free version: Swap wholemeal spelt flour for a gluten-free flour blend. For a dairy-free version: Swap butter for coconut oil.
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