These Bunny Sugar Cookies are perfect for Easter or any spring occasion! They’re free of gluten, refined sugar, and artificial dyes, but you would never know!
Bunny Sugar Cookie Ingredients & Accessories
Egg: These are best at room temperature. If you need to bring the egg to room temperature quickly, you can place it in a bowl of warm (not hot) water for 5-10 minutes, or until it is no longer cool to the touch.
Honey: I use raw organic honey.
Vanilla: I always recommend pure vanilla extract
Almond flour: Just make sure you are using almond flour and not almond meal.
Coconut oil: I typically use unrefined coconut oil, but if you really do not like coconut, refined coconut oil does not have a coconut flavor. If you have a coconut allergy, feel free to replace with grass-fed butter.
Dark Chocolate: You only need a little bit of chocolate for the eyes and nose. Regular chocolate works too!
Chocolate Covered Peanuts: I used Unreal Dark Chocolate Peanut Gems. I like that this brand doesn’t use artificial food dyes.
Bunny cookie cutter: This was the cookie cutter I used. The arms were the perfect length to fold over the “egg”
Bunny Sugar Cookie Storage Tips
I recommend storing the cookies in the refrigerator until ready to serve. Then I would let the dessert sit out for about 5 minutes before serving.
FAQs
The dough is not sticking together, what should I do?
If the dough does not roll into a ball, add a little more flour.
Is there anything else I could have the bunny hold?
Almonds work really well in place of the chocolate covered peanuts! Just make sure that the foil is the same thickness as the almond.
Other Easter/Spring Recipes To Make:
Bunny Sugar Cookies
Ingredients
Sugar Cookie Ingredients:
- 2 cups almond flour
- 2 tbsp honey
- 2 tbsp coconut oil melted
- 1 tsp vanilla extract
- 1 egg room temperature
Other Ingredients:
- 1 tsp dark chocolate melted
- 24 chocolate covered peanuts
Instructions
- Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone mat.
- Mix together the almond flour, honey, coconut oil, vanilla extract, and egg.
- Roll out the dough on a piece of parchment paper to 1/4 inch thickness. If the dough is sticking to the rolling pin, place a piece of parchment paper over the dough. Use cookie cutters to cut out bunnies.
- Roll foil into balls about the size of the chocolate covered peanuts. Fold the arms over the foil ball.
- Bake cookies for 6-8 minutes, or until the edges turn golden.
- Wait about one minute and then remove the foil balls. Let the cookies cool completely and then place the chocolate covered peanut in the bunny’s arms.
