Way back when I was a kid, animal crackers that came in a little circus box were only for special occasions. The taste of the actual cookie was a little bland, but we all loved the little box and playing with the lions, zebras, elephants and giraffes. Kids today have a lot more choices and, it seems, a lot more dietary restrictions.

Enter the new animal cracker/cookie. Because it's homemade, you can adjust the recipe to suit your tastes and diet. This recipe easily can be made gluten-free and it doesn't contain any refined sugar. Plus it's much tastier than the original circus crackers!

Our recipe, adapted from one by King Arthur Flour, uses almond flour instead of oat flour. We use the same style of spring-loaded cookie cutters (available in our store), but you can use any miniature size cookie cutter or just cut our little squares of dough and prick them with a knife to put a pattern on them.
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• 3/4 cup (12 tablespoons) soft butter
• 1/4 cup sugar
• 3 tablespoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon Princess Cake and Cookie Flavor*, or flavor of your choice
• 1-1/2 cups all-purpose flour (unbleached is best)
• 1 cup + 2 Tablespoons oat flour or finely ground rolled oats or almond flour
• small spring-loaded animal cookie cutters*
• small paring knife

1. Beat together the butter, sugar, honey, salt, baking soda, and flavor until well combined.
2. Add the flour and oat flour, mixing to combine.
3. Divide the dough in half, flattening each half slightly to make a disk, then wrap in plastic. Refrigerate for at least 1 hour.
4. Preheat the oven to 350°F. Lightly grease several baking sheets, or line them with parchment.
5. Take one piece of dough out of the refrigerator, and turn it out onto a lightly "floured" surface (use almond or oat flour for GF). Roll the dough 1/4" thick. Test using the cutters on the dough. TIP**
6. Dip animal cookie cutters in flour, tap them, then use them to cut the dough. Coat with flour each time you use the cutter. For best results, press cookie cutter into dough, lift and trim away excess dough from outer edge of cutter with paring knife. Transfer the cookies to the prepared baking sheets, using plunger at the end to emboss and release the cookie onto the pan. 
7. Bake the cookies for 6 to 9 minutes, or until just beginning to become golden around the edges. For best results, bake shapes with thin parts (like giraffe) separately, as the thin pieces burn easily and should be baked for less time.
8. Remove the cookies from the oven, and let them cool on the baking sheet for several minutes, or until set. They are still quite flexible when warm, so handle with care!
9. Transfer the cookies on parchment to a rack to cool completely. Repeat with the remaining dough.
10. Yield: about 5 dozen cookies.

**TIPS

• Test the cutters on a bit of dough to see how they work and if the dough is stiff enough. If they stick and/or fall apart, sprinkle flour on your dough and reroll. The cutters work better on dough that is a little bit stiffer.
• Freezing the cookies on the baking sheet for 15 minutes will help them retain their shape and imprint. This will help with wheat flour doughs.
• For the most authentic animal cracker flavor, use Princess Cake and Cookie Flavor — it makes a difference.

​Love Oreos but not so much the stuff inside? These treats should appeal to you. Perfect for dunking in milk, these tender, delicate, crumbly chocolate cookies are gluten-free, egg-free and can be easily made vegan, as well. We made them as drop-and-smash cookies and mini cut-out cookies. We sprinkled the tops with sugar in the raw for a little sparkle a little more sweetness.

These cookies have an intense chocolate flavor and practically melt in your mouth. They are best the same day as baked, but the dough refrigerates and freezes well for quick bakes anytime. Our founder/inventor didn't want to share these cookies, so we popped the extras into the freezer.

Recipe is adapted from Jerrelle Guy, Black Girl Baking.
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These no-bake treats are perfect for after-school snacks, post workout pick-me-ups, or team snacks. They're loaded with healthy ingredients and delicious to boot. Just don't eat too many - they pack around 125 calories each.

We made ours in a stand mixer (naturally), which allows you to easily combine tough-to-mix ingredients and double your recipe without wearing out your mixing elbow. The entire measuring and mixing process took less than 10 minutes. After a 30 minute cooling period, the balls came together in about 5 minutes.

Pictured are our selected combinations, based on what we had on hand. Almond butter-chia-almond-golden-raisin; almond butter-chia-coconut-mini chocolate chip; and almond butter-cranberry-white chocolate.

You can substitute your favorites and develop your own combinations using whichever ingredients you find in your pantry. These are gluten-free if you used an oat brand certified as such (Bob's Red Mill makes one) and can also be nut-free with a butter substitution.
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• 3/4 cup rolled, old-fashioned oats
• 1/2-3/4  cup quick oats
• 2 tablespoons “healthy mix-ins” (chia seeds, ground flax seeds or hemp seeds) or additional rolled oats
• 1/2 cup nut butter of choice (we used almond butter)
• 1/3 cup sticky liquid sweetener of choice (honey or maple syrup)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• rounded 1/2 cup mix-ins (see below for some options)

SUGGESTED RECIPE COMBINATIONS

• Any nut butter, honey, 1/2 cup chocolate chips
• Peanut butter, honey, 3 tablespoons chocolate chips, 3 tablespoons chopped peanuts, 2 tablespoons raisins

• Almond or cashew butter, honey, 1/4 cup dried cranberries, 1/4 cup white chocolate chips

• Replace 1/2 cup of the oatmeal with 1/2 cup unsweetened coconut flakes, almond butter, any sweetener, 1/4 cup chocolate chips, 1/4 cup chopped almonds

• Any nut butter, any sweetener, 1/2 cup mini chocolate chips, ADD 2 tablespoons cocoa powder

• Almond or cashew butter, maple syrup, 1/2 cup raisins, ADD 1/4 teaspoon cinnamon

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