Healthy Animal Crackers (Paleo, GF, DF) Recipe

I turned pantry staples into wholesome animal-shaped crackers with a couple of clever ingredient swaps, featured among my Easy Homemade Treats.

I made these Healthy Animal Crackers because I wanted a snack that actually tastes like childhood but won’t wreck your day. They look just like the classic treat, tiny animals you line up on the counter and forget about until you polish them off.

Cassava flour and coconut oil give them a light crisp that surprised me, and there’s a tiny trick I used that makes them more grown up without pretending to be fancy. They’re one of those Healthy Countertop Snacks that make you smile and then wonder why store-bought ever seemed like a good idea.

Ingredients

• cassava flour: Grain free, starchy and high in carbs, adds chew and mild, earthy flavor.
• Tapioca starch: Very light, gives crispness and stretch, mostly pure carbs, low fiber.
• maple syrup: Natural sweetener, adds amber flavor and moisture, contains some minerals.
• coconut oil: Saturated fat, helps bind, adds richness, and subtle coconut scent.
• egg: Protein and structure, helps leaven slightly, keeps crackers from crumbling.
• vanilla extract: Tiny flavor boost, makes sweet notes pop, no real nutrition gain.
• sea salt: Enhances flavor, balances sweetness, provides trace minerals, tiny amounts only.
• almond milk: Optional liquid, adds creaminess and slight nutty taste, low calories, minimal protein.
• baking soda: Tiny lift, browns edges, reacts with acid sometimes, use sparingly.

Ingredient Quantities

• 1 cup cassava flour (about 120 g)
• 1/3 cup tapioca starch or arrowroot (about 45 g)
• 3 tablespoons pure maple syrup
• 2 tablespoons coconut oil, melted
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/8 teaspoon fine sea salt
• Optional 1 to 2 tablespoons unsweetened almond milk or coconut milk

How to Make this

1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper or a silicone mat.

2. In a medium bowl whisk together 3 tbsp maple syrup, 2 tbsp melted coconut oil (cooled a bit), 1 large room temp egg, and 1 tsp vanilla until smooth.

3. In another bowl stir 1 cup cassava flour, 1/3 cup tapioca starch or arrowroot, 1/4 tsp baking soda and 1/8 tsp fine sea salt so it’s evenly mixed.

4. Pour the dry into the wet and stir until a soft dough forms. If it feels too dry add 1 tbsp of unsweetened almond or coconut milk and mix, up to 2 tbsp total. If it’s too sticky, sprinkle in a little extra cassava flour, 1 tsp at a time.

5. Turn the dough onto a sheet of parchment and pat into a rough rectangle. Place another sheet on top and roll to about 1/8 inch (around 3 mm) thickness. If the dough sticks or is warm, chill in the fridge for 10 minutes then roll again.

6. Use small animal cookie cutters or a knife to cut shapes (aim for 1 to 2 inch pieces). Re-roll scraps once or twice, but don’t overwork the dough.

7. Transfer shapes to the prepared sheet about 1/2 inch apart. Lightly dock each cookie with a toothpick or fork so they don’t puff up too much while baking.

8. Bake 10 to 14 minutes, rotating the sheet halfway, until the crackers are set and just starting to brown at the edges. Keep a close eye because cassava can brown quickly.

9. Let the crackers cool on the sheet for 5 minutes, then move to a wire rack to cool completely so they crisp up. They’ll be softer warm but get crunchy as they cool.

10. Store cooled crackers in an airtight container at room temp for up to 5 days, or freeze for longer. If they lose crunch, pop them in a 300°F oven for 5 minutes to revive.

Equipment Needed

1. Baking sheet plus parchment paper or a silicone baking mat
2. Medium mixing bowl (for the wet stuff)
3. Another bowl for the dry ingredients
4. Whisk
5. Rubber spatula or wooden spoon for stirring and scraping
6. Rolling pin and an extra sheet of parchment for rolling out the dough
7. Small cookie cutters or a knife to cut shapes
8. Toothpick or fork to dock the crackers
9. Wire cooling rack
10. Measuring cups and spoons or a kitchen scale (and a 1 tablespoon measure for adding milk)

FAQ

Healthy Animal Crackers (Paleo, GF, DF) Recipe Substitutions and Variations

• Cassava flour: swap for almond flour, use the same volume but you might need 1 to 2 tablespoons extra tapioca or arrowroot if the dough seems crumbly, crackers will be a bit denser and more tender than the cassava version
• Tapioca starch or arrowroot: replace with potato starch 1 to 1, potato starch gives a crisp finish but dont overmix or the dough can get gummy
• Egg: use a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) or 3 tbsp aquafaba per egg, flax adds a little chew while aquafaba keeps the flavor neutral
• Coconut oil: swap for melted avocado oil or light olive oil 1 to 1, dough will be softer so chill before rolling and cutting, or use melted coconut butter if you still want coconut flavor

Pro Tips

1) Weigh the cassava if you can — it gives way more consistent results than cups. If you dont have a scale, spoon the flour into the cup and level it off instead of scooping, otherwise the dough will be drier than you expect.

2) Let the melted coconut oil cool to just warm before mixing with the egg. If it’s too hot you’ll partly cook the egg and the dough gets weird. If the dough feels sticky from warmth, chill it 10 minutes then roll again.

3) Add any milk 1 tablespoon at a time, and if the dough gets too sticky dust in cassava flour 1 teaspoon at a time. Don’t overwork or keep re-rolling scraps more than once or twice or the crackers turn tough.

4) Make sure pieces are the same thickness and size so they bake evenly. Dock each one with a toothpick or fork and keep a close eye in the last few minutes because cassava browns fast. Rotate the sheet halfway to avoid hot-spot burn spots.

5) To keep them crisp store completely cool in an airtight container. If they go soft later, heat them at 300°F for about 5 minutes to revive the crunch. You can also freeze extras flat and thaw at room temp before re-crisping.