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:
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 ;)
Delicate gluten-free, vegan, refined-sugar free cinnamon cut-out cookies.
- 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 tbsp 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!