2026 Healthy Frosted Animal Crackers for Kids Parties
Tasty and healthy frosted animal crackers with a wholesome almond flour base, lightly sweetened with pure maple syrup. Each cracker is dipped in vibrant pink and white icing, then dusted with rainbow sprinkles for a nostalgic treat. These homemade animal crackers are soft, subtly sweet, and perfect for sharing or snacking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 50 animal crackers 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For Crackers
- 1 egg (or flax egg substitute for vegan)
- 2 tablespoons coconut oil, melted and cooled
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon molasses
- 2 cups almond flour
- ¾ cup tapioca starch (plus extra for rolling out dough)
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
For the Icing
- 2 cups powdered sugar, sifted
- 1 tablespoon egg white (omit for vegan, replace with 1 tablespoon cold water)
- 3 – 4 tablespoons cold water
- Food coloring (pink)
- Rainbow sprinkles for topping
Instructions
- Prepare the dough: Preheat your oven to 350°F (175°C). In a stand mixer or a large bowl, beat together the egg, melted coconut oil, maple syrup, vanilla, and molasses until the mixture is smooth and well combined. Gradually fold in the almond flour, tapioca starch, baking powder, and cinnamon, mixing until a large ball of dough forms.
- Chill the dough: Wrap the dough tightly in cling wrap and place it in the refrigerator for at least 5 minutes. This chilling step firms up the dough, making it easier to roll out.
- Roll and cut shapes: Lightly dust a clean surface with extra tapioca starch. Place the chilled dough on the surface and roll it out evenly to about ½ inch thickness. Use animal-shaped cookie cutters to cut out your shapes and transfer them carefully onto a baking sheet.
- Bake the crackers: Bake the cut dough in the preheated oven for 8 to 10 minutes until the edges are golden brown. Remove from the oven and let the crackers cool completely before applying icing.
- Make the icing: In a large bowl or stand mixer, whisk together powdered sugar, egg white, and 3 tablespoons cold water until a semi-thick consistency is achieved. If too thick, add more water a tablespoon at a time. If too thin, add more powdered sugar gradually.
- Color and dip: Divide icing into two bowls. Leave one bowl white and color the other with pink food coloring. Dip the top half of each cooled cracker into one of the icings, allowing excess to drip off. Flip the crackers onto a wire rack and sprinkle with rainbow sprinkles while icing is still wet. Alternate colors with remaining crackers.
- Dry and store: Allow the icing to dry completely before handling or storing the crackers. Store in an airtight container for up to one week in the refrigerator or up to 4 days at room temperature.
Notes
- Egg substitute: Substitute flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) in place of the egg to make the recipe vegan.
- Storing: Ensure icing is fully set before storing. Keep in an airtight container in the fridge for up to one week or on the counter for 4 days.
- Rolling: Use tapioca starch for dusting the surface and rolling pin to prevent sticking without altering dough texture.
- Icing consistency: Adjust water and powdered sugar amounts to get the right thickness for dipping.