Introduction

These homemade animal crackers are a delightful treat that’s both fun and wholesome. Made with almond flour and lightly sweetened with maple syrup and molasses, they offer a tender crunch perfect for snacking or decorating with colorful icing.

A close-up image of many small animal-shaped cookies scattered on a white marbled surface. Each cookie has two visible layers: a light brown baked base that looks soft and crumbly, and a smooth icing layer on top that is either pastel pink or white, covering most of the top side. The icing is decorated with small, round, colorful sprinkles in red, yellow, green, blue, purple, pink, and white, randomly spread over the surface. Some cookies show the light brown base without icing, adding contrast to the pastel colors. The texture appears slightly crunchy on the edges and soft in the center. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 egg (or flax egg for a vegan option)
2 tablespoons coconut oil, melted and cooled
3 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon molasses
2 cups almond flour
¾ cup tapioca starch (plus more for rolling out dough)
1 teaspoon baking powder
½ teaspoon cinnamon
For the icing:

2 cups powdered sugar, sifted
1 tablespoon egg white (omit to make vegan, substitute with an extra tablespoon cold water)
3–4 tablespoons cold water
Sprinkles for decorating

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a stand mixer or large bowl, beat the egg, melted coconut oil, maple syrup, vanilla, and molasses until well combined.
Step 2: Gradually fold in the almond flour, tapioca starch, baking powder, and cinnamon until a large, cohesive dough forms. Wrap the dough in cling wrap and chill in the refrigerator for at least 5 minutes to make rolling easier.
Step 3: Sprinkle additional tapioca starch on a clean surface. Roll the chilled dough to about ½ inch thick. Use animal-shaped cookie cutters to cut out shapes and transfer them to a baking sheet.
Step 4: Bake the crackers for 8 to 10 minutes until golden brown. Allow them to cool completely before decorating.
Step 5: For the icing, whisk together powdered sugar, egg white, and 3 tablespoons cold water until you achieve a semi-thick consistency. Adjust by adding more water or powdered sugar as needed.
Step 6: Divide icing into two bowls and color one as desired (for example, pink), leaving the other white. Dip the top half of each cracker into the colored icing, let excess drip off, then place on a wire rack to dry. Sprinkle immediately with decorative sprinkles. Repeat with the remaining crackers, alternating colors.
Step 7: Let the icing dry completely before serving or storing.

Tips & Variations

To make a vegan version, replace the egg with a flax egg and omit the egg white in the icing, substituting with additional cold water.
Using tapioca starch for rolling prevents sticking and helps keep the crackers light and crisp.
Experiment with natural food colorings or different sprinkle shapes for festive variations.

Storage

Store the decorated animal crackers in an airtight container at room temperature for up to one week. If the icing softens, allow the crackers to air dry before sealing. These crackers are best enjoyed fresh but maintain crunchiness well when stored properly.

How to Serve

A close-up view of many small cookies in different shapes stacked inside a white paper-lined metal dish. The cookies mostly have a golden-brown base with a smooth layer of pink or white icing on top. Each cookie is decorated with tiny round sprinkles in bright colors like red, blue, green, yellow, purple, and orange scattered evenly over the icing. The cookies overlap in a casual heap, showing different shapes such as flowers, hearts, and abstract forms. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour and tapioca starch?

Regular flour can be used, but the texture and flavor will change. Almond flour adds a nutty taste and tenderness, while tapioca starch keeps the crackers light. If substituting, consider using all-purpose flour and adjusting liquid quantities accordingly.

How do I make the icing without egg white?

Simply omit the egg white and add an extra tablespoon of cold water to the powdered sugar. The icing will still have a good consistency for dipping and decorating, but it may take a little longer to dry.