Ingredients
Units
Scale
- 1/3 cup palm shortening
- 1/4 cup maple syrup
- 3/4 cup tapioca starch
- 1/2 cup almond flour
- 1 tbsp coconut flour
- 2 tsp ground flax meal
- 1/2 tsp cinnamon
For the frosting (optional)
- 1 cup powdered sugar, sifted (I use this powdered sugar for a cornstarch-free option)
- 1 tsp tapioca starch
- 2–3 tbsp dairy-free milk
- 1–2 tsp strawberry powder
- Sprinkles (I use these sprinkles for a dye-free option)
Instructions
- Preheat the oven to 350 F and line a large baking sheet with lightly greased parchment paper.
- Using a large bowl, cream the palm shortening and maple syrup together until full combined.
- Add the dry ingredients to the palm-shortening mixture and stir well to combine. You should have a dough that’s soft and easy to work with.
- Using a clean surface, roll out the dough, about 1/4″ thick. Use a cookie cutter (I use this set) to cut your desired shapes. Use the cookie cutter to assist in pulling up the dough, and carefully transfer to the baking sheet, evenly spacing the crackers. You should have about 50 crackers in total (varies depending on the size of your cutters).
- Transfer to the oven and bake for 10-12 minutes or until lightly golden brown. Remove from the oven and allow to cool.
- If making the frosting, combine the powdered sugar with tapioca starch. Pour in the dairy-free milk one tablespoon at a time and stir until you have a smooth glaze. Add the strawberry powder one tsp at a time until you have your desired color.
- Dip the animal crackers face down into the glaze, one by one, holding over the bowl for a few seconds to allow the excess to drip off. Transfer back to a clean plate and top with sprinkles. Allow to set in the fridge for 30 minutes before enjoying.
- Store the crackers in the fridge for a week.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 171
- Fat: 8.4g
- Carbohydrates: 19.7g
- Fiber: .7g
- Protein: 1.1g