Tasty healthy frosted animal crackers that will bring you right back to childhood! They have an almond flour base and are lightly sweetened with pure maple syrup. Each one is dipped in pink and white icing and dusted with rainbow sprinkles giving them the notorious look we know and love. These homemade animal crackers are sure to be a crowd hit!
This Heathy Frosted Animal Cracker post is sponsored by Edward and Sons. All thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!
Want to know why I'm obsessed with these healthy frosted animal crackers? Here's my running list:
- Probably obvious but they are SO DARN CUTE! I used these zoo animal cookie cutters for this batch but this set is also down right adorable! Ps: can you pick out the 6 different animals in this batch? I tell ya what's what down below 🙂
- They are easy to make. We use a sugar cookie style dough and add touches of the typical animal cracker taste with cinnamon and black strap molasses
- The icing and sprinkles. Two things you simply cannot skip. The icing is a super simple royal icing naturally dyed pink and white so these healthy animal crackers resemble the classic
If that's not reason enough to make these cuties then I don't know what is! They're fun and delicious and quite easy to whip up.
Ingredients and Substitutes
- Egg - This is what helps the dough stick together so you can easily roll it out. If needed, substitute a flax egg to make this recipe vegan.
- Maple syrup - Used to add a touch of sweetness to the crackers.
- Molasses - Also known as the "secret" ingredient used to give these frosted animal crackers the classic graham cracker taste. Omit this ingredient if needed.
- Almond flour + Tapioca flour - The best combination of gluten-free flours for these crackers. If desired, you can substitute the arrowroot starch for the tapioca flour.
What is Tapioca Starch?
Tapioca starch is a natural thickener (similar to corn starch). I use it in a lot of my paleo and gluten-free recipes as it helps to take away some of the density of other gluten-free flours. It's thin and powdery and and has little to no taste. I used Let's Do Organic Tapioca Starch by Edward & Sons in this recipe! It's great for rolling out the dough too! Just sprinkle some on top of your counter and roll away!
- Prepare the dough. This recipe is based on my gluten-free Christmas Sugar Cookie recipe. It's fool-proof and easy to handle so even your kids can get in on the action! First, mix the wet ingredients together with a hand mixer or in a stand mixer
- Fold in the dry ingredients and mix until a large ball of dough forms. The dough may be a tad sticky and this is okay! I like to place my dough in the fridge for at least 5 minutes which really helps in the rolling process
- Roll out the dough on a lightly floured surface (I use extra tapioca flour). The trick with these animal crackers is that you want the dough fairly thick - like ½ inch thick. These are healthy animal crackers and not cookies after all! Use your cookie cutters to cut the animals out of the dough and bake
- To ice, whisk together the powdered sugar, egg white, and water until you reach a semi-thick consistency. Divide the icing in half and dye one pink with natural food coloring. Dip the top half of each cracker in the icing to coat. Let the excess icing run off before placing it on a wired rack. Sprinkle with rainbow sprinkles while it's still wet.
- Store dry animal crackers in an airtight container for up to a week!
Be sure to wait until the icing is set to store these frosted animal crackers. Then place them in an airtight container. They will keep for up to a week in the fridge and 4 days out on the counter.
Looking for more fun snack ideas? Check out these recipes!
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Healthy Frosted Animal Crackers
- 1 egg - sub flax egg to make vegan
- 2 tablespoon coconut oil - melted and cooled
- 3 tablespoon maple syrup
- 1 teaspoon vanilla
- 1 teaspoon molasses
- 2 cups almond flour
- ¾ cup Let's Do Organic's Tapioca Starch - plus more for rolling out the dough
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
For the Icing
- 2 cups powdered sugar - sifted
- 1 tablespoon egg white - omit to make vegan and add extra tablespoon cold water
- 3 - 4 tablespoon cold water
- Sprinkles to top
For the Crackers
- Preheat oven to 350 F. Using a stand mixer or a large bowl, beat the egg, coconut oil, maple syrup, vanilla, and molasses until well incorporated. Slowly fold in the almond flour, tapioca flour, baking powder, and cinnamon until a large ball of dough forms. Wrap dough in cling wrap and place in fridge for at least 5 mins (this makes it easier to roll out).
- Meanwhile, sprinkle extra tapioca flour on a clean surface. Place the chilled dough on top and begin to roll out to about ½ inch in thickness. Use your cookie cutters to cut animal shapes out of the dough. Transfer to a baking sheet and bake for 8 - 10 mins until golden brown. Let cool before icing.
For the Icing
- In a large bowl or in a stand mixer, whisk together the powdered sugar, egg white, and 3 tablespoon cold water. You want a semi-thick consistency for these crackers. If the icing it too thick, thin it out with another tablespoon of cold water. If it's too thin, add another ¼ cup powdered sugar.
- Divide the icing into two bowls. Dye one bowl pink and leave the other one white. Dip the top half of each cracker into the food coloring, let the excess icing run off, and flip over on a wire rack to dry. Dust with sprinkles while the crackers are still wet. Repeat with remaining crackers, alternating icing colors.
- Enjoy once dry or store in an airtight container for up a week.