In the bowl of a stand mixer fitted with the beater attachment, or using an electric handheld mixer, combine the arrowroot, coconut flour, coconut oil, maple sugar, vanilla, salt, baking powder, and nutmeg and beat on medium speed until combined. Add the eggs and beat on medium-high speed until the eggs are fully incorporated and a loose dough forms.
Using your hands, form the dough into a ball. Divide the dough in half. Place each piece of dough between two sheets of parchment paper and roll into an 8-inch round that’s about 1⁄4 inch thick. Stack the dough rounds on a baking sheet with the parchment separating them and chill in the freezer for no longer than 30 minutes.
Preheat the oven to 325°F. Line a separate baking sheet with parchment paper.
Remove one dough round from the freezer. Using cookie cutters, cut out animal shapes and place each cracker on the prepared baking sheet. Gather and reroll the scraps to cut out more shapes. Bake for 10 minutes, until the edges are golden. Cool the crackers completely on a wire rack. Repeat with the remaining dough round.
Store the crackers in an airtight container at room temperature for 1 week, or in the refrigerator for 3 weeks.
Keywords: against all grain, Danielle Walker, snacks, gluten free, kid friendly, paleo, refined sugar free, animal crackers, school snacks