Teddyroos Cookie Bars | Dairy-Free + Vegan Option

Teddyroos Cookie Bars are inspired by the childhood snack you know and love — Dunkaroos. That classic frosting + cookie combo was (is) such a fun treat.

When I was a kid, I still remember my mom actually wouldn’t buy them, but it was something special that I’d get to have at my friends’ houses. (Shh don’t tell my mom.)

These goodies have all the nostalgic vibes made into melt-in-your-mouth cookie bars that are undetectably dairy-free, with a vegan option, too.

We’re using graham crackers in the dough to give them that graham-flavor. And teddy grahams on top to mimic the dunking-cookies. Hence, their name, Teddyroos.

For vegan, just check the ingredients on your grahams. Nabisco Graham Crackers are typically vegan, as are cinnamon Teddy Grahams.

How to make Teddyroos Cookie Bars

In summary, the process goes like this:

First we’ll cream together plant butter with brown sugar and granulated sugar until silky smooth. Then we add the eggs (or flaxeggs) and vanilla, mixing again and using a spatula to scrape down the sides of the bowl as we go. With the mixer on the lowest speed, we add in all the dry ingredients: flour, baking soda, salt, cinnamon, and graham crackers. Finally, last but not least, add in lots of sprinkles. 

We spread the cookie batter into a parchment lined 13×9 inch baking pan. Make it nice and evenly smooth. Top with teddy grahams before popping the pan into the oven.

Once they’re baked, we’ll add a generous drizzle of frosting, more sprinkles, and even more teddy grahams.

Last step: Slice them into squares, eat, and enjoy.

Yesss, they’re so good.

If you want to take them up a notch, package them in cute individual bags and pop a custom Teddyroos sticker on them.

So fetch. So cute.

Share them. Gift them. Save them. I hope you love them!

The beauty of cookie bars

I love cookies. Cookie Bars are cookies, but in square form, and even easier to make. They skip the scooping and shaping: just press the dough into a pan, bake, and slice. Whether you’re after big, chewy squares or bite-sized morsels, these bars are as versatile as they are delightful. If you’re busy and feel like you could use more time, cookie bars are a true life hack.

Why weighing ingredients is a baking game-changer

Measuring by weight is a game-changer—it’s the easiest way to bake consistent, delicious results. A cup of flour can vary depending on how it’s scooped, but 120 grams? Always the same. Plus, it cuts down on dishes! But don’t worry, I’ve included cup measurements too, so you can bake however you feel most comfortable.

How to enjoy your Teddyroos cookie bars

• Bring them to a potluck or gathering: You’ll never have to worry about showing up empty handed again. They are great for BBQs, campfire nights, kid and adult birthday parties, picnics, and all gatherings of family and friends.
• As a gift: Pack them in decorative tins or bakery boxes with a ribbon.
• For an indulgent treat: Enjoy warm with a scoop of dairy-free vanilla ice cream.
• On-the-go: Cookie bars travel well. Take a few on a road trip, flight, or a busy day of errands so you never go hungry (and have something delicious on-hand always).

Baking tools I recommend

Here’s a quick rundown of the key tools that I use to make this recipe:

• 13×9 inch baking pan: I like this one because it comes with a lid.
• Parchment paper: A must for easy removal from the pan and mess-free slicing.
• Silicone spatula: Perfect for mixing and spreading.
• Kitchen scale: For precision and fewer dishes.
• Cute gift boxes: Turn your treats into thoughtful gifts.

The full recipe is ready for you below. Happy baking!

P.S. Lots of people ask me how I know which ingredients to use. So, I put together a quick free guide with all my go-to dairy-free, vegan, and gluten-free ingredients like flour, butter, etc. If you haven’t already, download it below.

Grab your baking guide.

Print Recipe

Teddyroos Cookie Bars | Dairy-Free + Vegan Option

Author: Rachel Mastandrea Turula Courses: Dessert Recipe Keys: Dairy Free Vegan

Servings: 12

Description

Teddyroos Cookie Bars are inspired by the childhood snack you know and love. These goodies have all the nostalgic vibes made into melt-in-your-mouth cookie bars that are undetectably dairy-free, with a vegan option, too.

Ingredients

Scale

1/2x 1x 2x 3x

Cookie Bars

• 227 g butter (2 sticks)
• 198 g brown sugar (1 cup)
• 198 g granulated sugar (1 cup)
• 2 eggs (or flax eggs, see notes)

• 10 ml vanilla extract (2 tsp)
• 270 grams all-purpose flour (2 1/4 cups)

• 1 tsp baking soda

• 1 tsp salt

• 1 tsp cinnamon

• 1 sleeve graham crackers (9 whole sheets)

• ¹⁄₂ cup Sprinkles (I use Sweetapolita. See notes.)
• 1 box Teddy Grahams

Cookie Bars Frosting

• 125 g powdered sugar (1 cup)
• 60 ml 60-90 plant-milk (I use almond or oat)
• 2 ml vanilla extract (just a splash)

Instructions

1. Position the rack to the middle position in the oven. Preheat your oven to 350 degrees F.
2. Place the room temperature butter, brown sugar, and granulated sugar into the bowl of a stand mixer. Using the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy. About 4 minutes.

3. While that's mixing, sift together the flour, baking soda, salt, and cinnamon into a medium-sized bowl. Set aside.

4. After the butter-sugar mixture is fluffy, add in the eggs and vanilla extract. Mix again on a medium speed for about 1 minute, until fully combined.
5. With the mixture on the lowest speed, slowly add in the flour mixture, scoop by scoop until all of it has been added. Mix until it's all just combined together. Try not to overmix (or else your cookie bars may be tough).

6. Add the graham crackers into the mixing bowl, crumbling them with your hands while you do. Then, add in about half the sprinkles and mix gently.

7. Line a 13×9 inch pan with parchment paper.
8. Dump the cookie dough into the parchment-lined baking pan. Use a spatula to spread the dough out evenly. Top with Teddy Grahams, pressing them into the top of the cookie bars.
9. Place the pan in the preheated oven and bake for about 28 minutes, until the sides just start to pull away from the pan, and the top looks fully set.
10. Remove the pan from the oven and cool on a cooling rack or hot pad.
11. Whisk together the powdered sugar, 2-4 tablespoons of plant milk, and 1/4 tsp vanilla extract (splash). Drizzle this glaze over the top of the bars.
12. Working quickly (before the glaze hardens), generously sprinkle sprinkles on top of the bars. Press more Teddy Grahams into the frosting, too.

13. Wait 10 minutes. Enjoy warm if desired. Or, allow them to cool completely.

14. Once completely cooled, use the parchment paper to lift the bars out of the pan and onto a cutting board.

15. Use a sharp knife to cut the bars into your desired size. I typically cut them into ~3×3 inch squares: 4 across and 3 down = 12 bars total. If you want to make a taster tray, cut those 12 bars into quarters, which will give you 48 minis.
16. Eat, serve, share, and enjoy! Store any leftovers in an airtight container. Enjoy within 1 week, or, freeze them for up to 6 months.

Note

I include both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! That said, baking by volume is totally fine if that's what you're more comfortable with. Do whatever is most convenient for you.

Flax eggs: For vegan, you can use two flax eggs in place of the regular eggs. To make the flax eggs, mix together 14 g (2 tbsp) with 90 g (6 tbsp) water. Let them sit together for about 10 minutes, then use in the recipe.

I order my sprinkles from Sweetapolita. They offer a wonderful variety of colors and styles, with lots of vegan and gluten-free options. If you want to try them, you can use code 'fetchinggoodies' for 15% off your order.

For vegan butter, I recommend soy-free Earth Balance sticks, Country Crock Plant Butter, or Violife Plant Butter.

Keywords: dunkaroo cookie bars