In a large mixing bowl, cream together the softened plant butter and agave syrup until light and fluffy, about 3-4 minutes.

Gradually incorporate the flour, stirring gently to combine.

For the flavor variations, mix in the cocoa powder for chocolate and add cinnamon along with honey or maple syrup for the honey cinnamon version.

Ensure the dough is smooth and well blended, achieving a cohesive texture.

Once your dough is ready, it’s time to shape the cookies!

If you have a teddy graham mold, simply press the dough into it.

If not, roll the dough into small balls and then flatten them slightly to form bear shapes.

Refrigerate the shaped dough for about 10-15 minutes to enhance consistency.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Place your shaped Teddy Grahams onto the sheet, leaving space between each.

Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden brown.

Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack.