Spring is almost here, and that of course means bunnies! Bunnies everywhere... I too 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 :)
For the basic cookie here I used one of my standard gluten-free, vegan, and refined sugar-free cut-out cookie recipe that lends itself 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 -- so good and somehow makes perfect sense to me with the cute bunny theme.
If you like the concept of these cookies, but prefer an oil-free cookie base to work with, you can always use this cashew butter tea biscuits recipe instead -- it's another one that lends itself well to stamping.
My favorite thing about these cookies is that they bypass the need for frosting and full on decorating, but still give you a way to make themed cookies. They're somewhat minimalist in that sense, with less work, fuss, and sugar on the frosting side of things, but you still get to cash in on the cuteness factor :)
For the cookies here I made 2 batches. One was egg-shaped (using a simple egg-shaped cookie cutter) and stamped with a bunny stamp which I got at an art supply store (Michaels) -- you can read more about stamping cookies, where to find stamps, and other tips or tricks, here.
The other batch, which was my personal fave, involved a simple bunny face cookie cutter I found at a local shop and some chocolate covered amaranth balls for eyes. Little chocolate chips or dried currents would work quite well too. Or decorate the ready cookies with some melted chocolate dots if you prefer.
As I mentioned above, for this specific theme I found these cutters and stamps locally, but I looked around and there are similar options available on Amazon if you're interested:
- simple bunny cookie cutters
- cute bunny stamp
- minimalist bunny stamp & cutter
The end result little cinnamon bunnies peeping out of the cookie jar won me over -- they make snacking so much more fun and I'm sure they'll win little hearts all over ;)
Cinnamon Bunny Cookies
Delicate gluten-free, vegan, refined-sugar free cinnamon cut-out cookies.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 14 - 18 cookies (depending on cookie cutter size)
- Category: Cookies
- Method: Baked
- Cuisine: Dessert
- ¼ cup non-dairy butter of your choice (or coconut oil), at room temperature/softened
- ¼ cup maple syrup
- 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 tablespoon amaranth balls (or some dried currents, mini chocolate chips, etc. to make the "eyes")
- 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.
- 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.
- 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.
- 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).
- 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!
Can I make this without the guar gum? Or will break apart? Thank you so much!
Hi Andrea, they might turn out on the brittle side, but might turn out ok still. I'd give it a try if it were me and I couldn't have guar :). Alternatively you can use xantham gum (in same amount) instead.
Egri Judit says
Dear Audrey! Can I use something instead of guar gum?
Hi Judit. You can use xantham gum in the same amount if that's more accessible for you.
Aunt Pat says
Will these cookies hold without getting too hard? Keep in air-tight container, or freeze? Thanks!
These won't get too hard, if anything they actually get a touch softer with keeping (they are always crunchiest on the first day and then they relax a little). I usually store them in an air-tight container on the counter. They can stay like that safely for up to a week, although they're usually gone within a day or two :)
So so so cute : ) I have to make some of these - just as well Easter is later this year, I'm hoping that it will be cool enough to put the oven on...well at least not as hot (Australia).
Thank you so much Audrey - once again your genius shines through : )
Hi Angela -- you're welcome :) I hope it won't be too hot by then, though the oven time is relatively short, so that's some comfort ?
I am late to the game, but these look super delicious. Could I substitute the guar gum for xanthan gum?
Hi Claudia -- absolutely :) You can substitute measure for measure.
Christopher James says
Oh my my. That looks really good.
Thanks Christopher! They are good :)
Kay Horn says
We can't get the sweet rice flour here. Is there an alternative?
Are tapioca and potato starch interchangeable or do they have different attributes / flavours?
Have you tried looking for it by other names? I know in other countries the name "glutinous rice flour" or "mochiko" or just "mochi" are a common name.
Sweet sticky rice flour is a very finely ground flour, which helps cut out the grittiness of a lot of gf flours. If you had to bake without it, I would increase the amount of brown rice flour and use some tapioca starch or a mix of starches. So for this recipe, I'd do something like: 1 cup rice flour and 12 tbsp starch.
Cece Leskova says
How cute!!! And I'm sure they're delicious, too!
Thanks Cece! :) Cinnamon cookies are always a nice treat.
Brianna @Flippin' Delicious says
These are the cutest Easter cookies. I'll have to make them with my girls. Thanks for sharing Audrey!
Thanks so much, Brianna! I think these can be greatly improved by your girls with some sprinkles ;)
Vanessa @ Vanessa Baked says
These are too cute! I love the stamp, idea!
Thanks very much, Vanessa ♥
Bianca @ ElephantasticVegan says
They are soooo cute!! Oh my god :D Almost too cute to eat. The recipe looks great, simple ingredients and easy to follow instructions. Pinned :D
Aw, thanks. They were *almost* too cute to eat :)
Amy @ Chew Out Loud says
I just had to come over and tell you how adorable I think these are! So so cute, and they look yummy too :)
Thanks so much, Amy -- they did turn out pretty darn cute :)
Joanne (JoMakesStuff) says
Audrey, I was wondering if I could use 2 kinds of white rice flour (sweet white rice and the regular white rice flour) as I don't currently have brown rice flour. I have plenty of other flours I could sub in as well like millet, chickpea, buckwheat, coconut, hazelnut, etc.
Yes, absolutely, Joanne. White and brown rice flour can be used interchangeably in this recipe. I'd go with that. Millet could work too -- the rest would need some adjusting. But white rice flour would work perfectly well.
Joanne (JoMakesStuff) says
That's great!! Thanks!
No worries :) Enjoy the cookies!
The Vegan 8 says
Okay Audrey these are soooo adorable and so professional looking! I LOVE the stamp idea....amazing!! I want an entire batch to hoard all to myself, haha. Cinnamon is my absolute favorite flavor, then vanilla, THEN chocolate if you can believe it! Great recipe!
Thanks so much, Brandi :)
I'm super shocked at cinnamon topping vanilla and chocolate! Then again, maybe not -- I love it too. It sort of makes EVERYTHING better :) And, by the way, that's another similarity between you and my husband haha.
Melissa @ vegan does it says
So adaorable!!! My three old fell in love with these especially the ones peaking up out of the jar! Stamping cookies is a great idea too! Can't wait to try these. Amaranth balls? I'm intrigued, what and where can I find some?
Aw, so glad they caught your three year-old's attention :)
Amaranth balls are just little puffed amaranth grains that are coated with chocolate -- that's what the "eyes" are made of. I love it as a topping on my breakfasts or cakes sometimes. I buy mine at a local health food shop, but they are quite popular -- usually in the gluten-free/dairy-free type of section. I'm sure whole foods, Trader Joe's, etc. carries them, and if not there's always amazon :). I've also bought chocolate coated quinoa puffs before.
Natalie @ Feasting on Fruit says
Heck no, I definitely can't eat that much cuteness!!! I can't even handle that much cuteness. Bunny head looks so innocent with his adorable little eyes and no mouth, and stamp bunny is holding an egg bigger than himself (it kinda looks like his body is an egg hehe). OMG I'm in cute overload right now <3<3<3
PS What are amaranth balls?
Hehe. I know. I had a good long time admiring each one first. Definitely in the cuteness overload zone.
Amaranth balls are tiny amaranth puffs that are coated with chocolate. They also make quinoa ones, and other grains too. I use them in cake decorating sometimes, and also as a breakfast/smoothie topper. They're quite yummy. I get mine at a local health food shop, but I've seen them in lots of places -- they're quite popular. Look like this:
Natalie @ Feasting on Fruit says
I love all the replies with pictures included :) I don't think I've seen those around here, but they sound like wonderful little things. It kind of reminds me of those m&ms with the rice crispy in the middle that I used to love. I will do some google searching for them, thanks!
Me too. I'm glad the pic included feature is an option -- makes things easier. And yes -- these little things are amazing. I hope you find some :)
Damn, they look adorable :D And I can almost feel the taste just by looking at the photos. Perhaps I should make some lovely treats tomorrow, I've been craving sweet stuff like mad.
Thanks Terje. They were very tasty -- cinnamon cookies are so good :)