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Honey Bunny Grahams. Apparently, I am going through a do-it-yourself phase.

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Or is it a make-it-yourself phase?

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I caught the make-it-yourself (I am going with MIY) bug when I made the Just Like Nature Valley Oats ‘n Honey Bars two weeks ago that pretty much just blew everyone’s minds. They were better than store-bought. Like times ten.

Then on Friday I kind of went over board and made homemade Blizzards! Yeah, just like Dairy Queen’s Reese’s Peanut Butter Cup Blizzards. There are no words for those. Just make them and savor every down right awesome bite.

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Oh, geez and I almost forgot about the Homemade Peanut Butter Oreos I made a while back. Almost being the key word there. These are unforgettable. I mean hello they are Oreos with peanut butter, and they are homemade! The store-bought ones don’t have anything on these!

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Which brings me to these homemade Honey Bunnies, or you might know them better as Teddy Graham’s. I purposely ran out this week just so I would have an excuse to try to make them myself.

And oh my gosh they are so easy, fun, healthy and addicting! The honey and cinnamon in these are just so good. I swear I think I am addicted to using honey. Just using only a little honey adds so much flavor and sweetness.

Ok now, to cut the bunnies, I used this bunny cookie cutter and it worked perfectly, but you can really make these into any shape you want. Square’s would obviously give you a normal graham cracker, but you can use what ever you have.

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Asher’s favorite way to eat these is with four chocolate chips (two on the top, two on the bottom) and two mini roasted marshmallows.

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Honey Bunny Grahams

Prep Time 15 minutes
Cook Time 10 minutes
Rest 10 minutes
Total Time 35 minutes
Servings: 250 Honey Bunnies
Calories Per Serving: 8 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • In the bowl of a stand mixer add the whole wheat flour, flour, wheat germ, brown sugar, cinnamon, baking powder, baking soda and salt. Mix to combine. Add the chunks of cold butter and the honey. Beat until mixture resembles small peas. Add 1 tablespoon of cold water at a time until the dough just barely holds together. Divide the dough in half and shape into 2 flat disks, wrap in plastic wrap and refrigerate for 10 minutes. Line two cookie sheets with parchment paper or a Silpat. Preheat the oven to 350 degrees.
  • Place the dough onto a lightly floured surface. Roll out the dough into a rectangle, about 1/8-inch thick. Using a small bunny shaped cookie cutter (any small animal cookie cutter works great) Place the shapes onto prepared baking sheets and bake for 8-10 minutes, or until lightly golden around the edges but not dark brown.
  • Allow to cool and store in an air tight container.
View Recipe Comments

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Obviously, that was going to happen.

Shared with: Time to SparkleLil LunaChef In TrainingBuns In my Oven, Foodie Friday Friends, Tidy MomTaste and TellCheerios and LattesSomewhat SimpleMom on TimeoutI Heart Nap TimeFine Craft GuideThe Country CookWhipperberryChef In TrainingThursday’s Treasures, A Pinch Of Joy, Whats Cooking With Ruthie, Watch Out Martha

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Comments

  1. 3 stars
    hi! wanted to make these for
    soon to be grandson’s babyshower (whose name will be “graham”)…how long will they last if i were to make ahead of time? ty 😉

      1. 5 stars
        they came out wonderful!! i sprinkled a little course sugar on top! perfection, so much better than the boxed ones! ty for sharing this recipe 😉

  2. 5 stars
    I know this post is 7 years old and I’m sure inactive, but I just HAD to leave a comment. This recipe is perfect. It tastes JUST like I remember! My 9 year old son has celiac disease, and he’s never ever been able to have store bought Teddy Grahams. Your recipe is the real deal. My 9 year old (and 6 year old!) love them, and when I heard him say, “These are amazing! I’ve never had a Teddy Graham before, this is what they taste like?” I nearly cried. Thank you so much for your recipe. I mean it. THANK YOU. (Just in case anyone is wondering, to make it gluten-free, I replaced the flours and wheat germ with gluten-free alternatives 1:1 — I used Cup4Cup Multipurpose Gluten-Free flour for the whole wheat pastry flour, Better Batter gluten-free all-purpose flour mix for the flour, and Now brand gluten-free stabilized rice bran for the untoasted wheat germ.)

    1. Aw wow that is so sweet to hear! Thank you so much for trying this recipe, Jessica! I am glad you both enjoyed it! xTieghan

  3. These look great! I have some mini cookie cutters that would be perfect for this.Might just have to try these out.

  4. Oh…these look amazing. And thanks for including the links to the other recipes, because I am going to have to pin all of them! So yummy. Need to stop drooling now…

  5. Your recipe does not say at what temperature to bake them at. I had already mixed up the dough before I realized it. I baked them at 350 for about 10 minutes and it seemed to work. They taste wonderful and I know my grandsons will love them when they arrive tomorrow. I had to use a tiny moon cutter as it was the only small one I had. I will be ordering the bunny like you have, it is so cute. Thanks for the recipe. I found you through Finding Joy in My Kitchen. I have already made plans to try more of your recipes!!

    1. I am so sorry! You were right on with the 350 though!! I am so glad you liked these and thank you so much for reading! I am so excited you already have plans to try more recipes! That makes my day!

  6. Love your blog, love your other recipes, and love your writing style. Thanks for posting an adorable recipe! I’ll have to try this soon.

  7. These are SO adorable! And yummy too, I bet! Thanks so much for partying with us at Time to Sparkle! Pinning and sharing these on Facebook!

    Liz

  8. these are adorable, thats a whole lotta cookie cutting, but they look worth it! the smores are beyond easter perfection. fabulous photos…