Cinnamon Bunny Cookies {Gluten-Free, Vegan, Refined Sugar-Free}

 

Cinnamon Bunny Cookies {Gluten-Free, Vegan, Refined Sugar-Free}

Spring is in the air {sort of. Ok, maybe not over here yet, but somewhere out there I know it is ;) } and that can only mean one thing: bunnies! Bunnies everywhere, in all shapes, forms, and tastes. And of course I couldn’t resist hopping onto the bunny bandwagon at the first opportunity that presented itself ;) . The moment I spotted some bunny-eared cookie cutters and stamps, I knew just what needed to be done — and so I present to you these super easy to throw together gluten-free, vegan, and refined sugar-free cinnamon bunny cookies.

Cinnamon Bunny Cookies {Gluten-Free, Vegan, Refined Sugar-Free}

If you’ve been following my cookie-making party along, you’ll know that I’m all for cutting corners and making things less complicated {and a little less sugary too while I’m at it}. So rather than going with the traditional frosted spring cookie, I chose to use a few simple tricks to decorate these bunny cookies without all the extra work and ingredients… And still ended up with these little cuties!

Cinnamon Bunny Cookies {Gluten-Free, Vegan, Refined Sugar-Free}

This is a standard cut-out cookie recipe I use that lends itself quite well for cut-outs and stamping. I flavored it with cinnamon this time and I think it’ll be my favorite way to enjoy these cookies from here on — everyone who tasted them agreed that these were by far the best ones so far too :)

Cinnamon Bunny Cookies {Gluten-Free, Vegan, Refined Sugar-Free}

I made it two ways just to give you some ideas of how to easily make themed cookies. One batch was Easter-egg shaped {using a simple egg-shaped cookie cutter I picked up for less than $1} and stamped with an Easter bunny stamp which I got at an art supply store {Michael’s} — you can read more about stamping cookies, where to find stamps, and other tips or tricks, here.

Cinnamon Bunny Cookies {Gluten-Free, Vegan, Refined Sugar-Free}

The other batch, which was my personal favorite, involved a simple bunny cookie cutter I found at a local shop for less than $1 as well, and some chocolate covered amaranth balls for eyes. Little chocolate chips or dried currents would work quite well too. Or decorate with some melted chocolate as you like…

Cinnamon Bunny Cookies {Gluten-Free, Vegan, Refined Sugar-Free}

I was so pleased with the end result though — these little cinnamon bunnies will make your snacking so much more fun and I’m sure will win little hearts all over ;)

Cinnamon Bunny Cookies {Gluten-Free, Vegan, Refined Sugar-Free}

Cinnamon Bunny Cookies {Gluten-Free, Vegan, Refined Sugar-Free}
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Makes: 14 - 18 cookies {really depends on your cookie cutter size}
 
Ingredients
  • ¼ cup coconut oil or non-dairy butter of your choice, at room temperature/softened
  • ¼ cup maple syrup {or liquid sweetener of your choice -- agave, honey, Honee, etc.}
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • dash of salt
  • 12 tbsp brown rice flour
  • 8 tbsp tapioca starch
  • 8 tbsp sweet rice flour
  • ½ tsp guar gum
  • Optional: 2 tbps amaranth balls {or some dried currents, chocolate chips, etc. to make the "eyes"}
Instructions
  1. Preheat oven to 350F. Line a cookie sheet with parchment paper. Prepare a rolling area with two additional sheets of parchment paper for that, and have your cookie cutter{s} handy. Set aside.
  2. Place the coconut oil or butter in a large mixing bowl and whip it with a mixer to soften it a bit. Add sweetener, vanilla extract, cinnamon, and salt and mix once again to combine. Add in flour and use a wooden spoon to mix. Then get in there with your hands and mix everything together by working the dough until you can shape it into a ball {note: as depending on the flour mix you use there may be a slight variance, know that the consistency of the dough should not be sticky but should press together when pinched -- be sure to knead it really well first for some time -- if it's a little too sticky, add a little more flour (try 1-2 tbsp); if it's a little dry add a little more sweetener (try 1 tbsp)}. Shape the dough into a ball and then flatten into a disk.
  3. Roll out one of the dough ball between two sheets of parchment paper to ¼" thickness. Use a cookie cutter to cut out the circles. Carefully transfer to a prepared cookie sheet, spacing them ½" apart {they won't spread as they bake}. Gather up any dough scraps and repeat until all dough is used up.
  4. If you're doing the cookie stamp version, carefully stamp the cookies when they are on the cookie sheet. If you're going with the bunny + eyes option, set the "eyes" {the amaranth balls or whatever you are using} and any other decoration onto the cookies now {note: the "eyes" need to be pressed in lightly into the cookie}/
  5. Bake in a pre-heated oven for approximately 11-13 minutes, until the edges just begin to become golden {time will vary depending on your cookie size}. Remove from oven and place on a cooling rack. {Note: cookies will harden a little within minutes of cooling, so don't overbake}. Allow the cookies to cool for 10 minutes and enjoy!
Cinnamon Bunny Cookies {Gluten-Free, Vegan, Refined Sugar-Free}Now your turn to share: The best spring time treat is___? Do you know why the bunny is associated with spring? Are you going to be able to eat this much cuteness? :)

Happy Baking!

Audrey

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This gluten-free vegan cinnamon bunnies recipe has been shared with Gluten-Free Wednesdays.

 

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