Honey Graham Bears

Honey Graham Bears

Adapted from "Chewy Gooey Crispy Crunchy" by Alice Medrich
Makes 36 - 2 ½” cookies
Author Wendy Sondov themondaybox.com


  • 1 ¾ cups whole wheat flour I used white whole wheat flour
  • ½ cup + 1 tablespoon oat flour or ½ C + 1 T rolled oats ground very fine in food processor
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 6 tablespoons cold unsalted butter cut into 1 inch cubes
  • 3 tablespoons milk
  • 3 tablespoons honey
  • 2 teaspoons vanilla
  • Heart sprinkles
  • ½ tablespoon honey
  • ½ teaspoon vanilla extract
  • 1 teaspoon milk
  • ¼ cup confectioners’ sugar


  1. In the bowl of an electric mixer, add flours, sugar, salt, baking powder, and baking soda. Whisk to combine.
  2. Beat in butter cubes until a crumbly mixture forms.
  3. In a small bowl mix milk, honey, and vanilla.
  4. Add the liquid to the flour mixture and mix until the dough comes together in a ball.
  5. Flatten the dough into a disc, wrap in plastic wrap, and refrigerate to firm slightly (about 30 minutes).
  6. Preheat oven to 350 degrees F.
  7. Cut two sheets of parchment paper to the size of your baking sheet.
  8. Remove the dough from the refrigerator. Working with one half of the dough at a time, place between the sheets of parchment.
  9. Roll out to 1/8 inch thickness.
  10. Remove the top sheet of parchment.
  11. Use a bear cookie cutter to cut out as many cookies as possible. Transfer the cookies to a parchment lined baking sheet, or remove excess dough between the cookies, and slide the parchment, onto a cookie sheet. The cookies don’t spread, so they can be close together while baking.
  12. Use a toothpick or skewer tip to poke eyes and a nose onto each bear.
  13. Bake for 7-9 minutes, until edges turn golden brown.
  14. Cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
  15. To prepare Honey Icing, in a small bowl, mix together the honey, vanilla, milk, and confectioners’ sugar. The icing should be the consistency of white glue. Adjust the consistency as needed by adding a bit more sugar for thickening or milk for thinning.
  16. Pour the icing into a ziplock sandwich bag. Cut a small piece off a bottom corner of the bag for piping.
  17. For each bear cookie, pipe a line of icing from paw to paw then add heart sprinkles to the wet icing.
  18. Allow the icing to dry completely (several hours or overnight) before storing.
  19. Honey Graham Bears can be stored in an airtight container at room temperature for at least 3 weeks.

Packing Tips

Honey Graham Bears will keep fresh in an airtight container for 3 or more weeks. To prevent breakage as well as aid freshness, I wrap bundles of 2 graham bears (backs together) in plastic wrap, then place the bundles in a freezer weight ziplock bag or airtight storage container for shipping.