Gluten-free Lemon Poppy Seed Bunny Cookies are the perfect Easter dessert. These darling cookies are made with only 7 ingredients. You can throw together this easy grain-free recipe very quickly, and it’s a fun kid-friendly cookie recipe to make with your little ones. It’s also a fantastic treat to put in Easter baskets.
All you need for these cute cookies is almond flour, poppy seeds, lemon zest, maple syrup, vanilla, salt, and oil or shortening. The smell in your home while these are baking is magical!
- 1¾ cup blanched almond flour (not almond meal)
- ⅛ teaspoon celtic sea salt
- 2 tablespoons grapeseed oil or palm shortening
- 2 tablespoons maple syrup or honey
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest, packed
- 1 tablespoon poppy seeds
- In a food processor combine almond flour and salt
- Pulse in shortening, maple syrup, vanilla, and lemon zest
- Pulse in poppy seeds
- Roll dough out to ¼ inch thick
- Cut out little bunnies with a bunny cookie cutter
- Bake at 350°F for 6-8 minutes, until golden brown around the edges
- Serve
The inspiration for this recipe came from Gluten Free Foodie Heaven when I saw her adorable Lemon Poppy Seed Bunnies recipe. Although we don’t celebrate Easter, I thought they were very springlike and had to make my own version with high-protein almond flour, rather than high-carb gluten-free flour.
Here are some of my other easy paleo Easter recipes for you!
Tessa says
Hi Elana,
can i leave the maple syrup out? or is the dough to dry then?
Elana says
Tessa, I haven’t tried that so not sure :-)
drea says
i made these and they’re wonderful!! i used almond oil and honey as subs, but the taste and texture is amazing. these will be a regular in our home. thank you, elana!
Elana says
Thanks Drea! I’m so happy to hear these were amazing :-)
elizabeth says
Hi,
I was wondering if your bunny cookies or any other cookie you have on your website would have a dough that was suitable if you wanted to use cookie cutteres that make an imprint in the cookie? My son got some superhero cookie cutters with the heroes’ faces etched into them and I really want to make him a paleo cookie that has a dough firm enough for the design to show up. Thanks!
Elana says
Elizabeth, I haven’t tried that so not sure. If you do experiment please let us know how it goes :-)
Samara says
Hmmm…my favorite combo – lemons and poppyseeds! Can this dough be refridgerated to roll out/bake later? That would make fresh cookies on Easter more doable!
Elana says
Samara, I haven’t tried that so not sure, but I think it would work :-)
Eve L. says
I am thrilled to find your numerous baking recipes that avoid butter. For blood-cholesterol reasons, I’m now avoiding butter but still want to bake yummy treats. I LOVE your almond-meal chocolate chip almond cookies, and now I’m going to try these bunnies. Thanks!
Elana says
You’re welcome Eve!
Katia says
Hi Elena,
I just came upon your website and love it. My boyfriend has been put on the SCD so I’m finding this very helpful. All the recipes look delicious and I can’t wait to try them. However, he is also allergic to Almonds. I was wondering if there is a particular nut flour you would recommend that has similar properties to almond flour. Your advice would be greatly appreciated.
Elana says
Hi Katia, thanks for your comment! I wonder if you and your boyfriend would enjoy my Coconut Flour Recipes page since these recipes do not contain almonds for the most part:
https://elanaspantry.com/ingredients/coconut-flour/
Enjoy!
Elana
nicole reilly says
my 2 year old has never had gluten or sugar. these are the best, she loves them! they are fabulous. even my husband loves them!
Elana says
Thanks Nicole!
Maria says
These are delicious! I used honey and they came out great… not too sweet… just perfect!
Elana says
Thanks Maria!
Lana says
So instead of agave nectar, can I just use the same quantitiy of maple syrup?
Thanks.
Lana.
korey says
Yes, I’m thinking that another choice than agave would be advisable. I use stevia or sometimes half banana or dollop of applesauce to support the desired sweetness quotient. Breaking the habit of sweet is a challenge!
Have >really liked< the recipes so far and freely change all or part grapeseed oil to walnut or other. Grapeseed, tho yummy, makes the product a bit too crumbly. Thank you so much for making almond flour a real treat and lifesaver!
Jennifer says
Hi Elana,
I just wanted to let you know how much I LOVE your cookbook and blog. Baking your scones is my Sunday morning tradition now, and I have some blueberry ones cooling on the counter right now. I’m not gluten-free – just health-conscious – and I love that I can cook your recipes and get all the servings of nuts and coconut oil that I am always trying to work in. That’s my excuse anyway… Keep those recipes coming – I’m looking forward to the next book. And the next.. And the next..
Thanks!
Elana says
Jennifer, thanks so much! Glad you are enjoying my books :-)
Raina @ The Garden of Yum says
These are great! Finally some fun foods for people on a gluten-free diet like my friend. Thank you for the recipe.
Elana says
You’re welcome Raina!
Alta says
These are adorable! My day is already packed for tomorrow, or I’d sneak these in for easter! How cute.
Elana says
Thanks Alta!
Wendy says
Brad,
I have to respectfully disagree. Have you read Elana’s post on using agave (the great agave debate)? Use the search on her site… Or any other post online by a reputable source (other than Mercola) with an opposing view? – Not sure why so many people are linking to that article and not doing their own research…
read this too: http://stanford.wellsphere.com/healthy-eating-article/madhava-s-craig-gerbore-responds-to-agave-nectar-controversy-here/584480
Sorry if i sound rude but these agave haters are just all over the place now a days and i’m not convinced either way yet… I’ve been using agave (madhava) for years with no ill effects… also, i use ANY and ALL sweeteners in moderation!
charlotte says
Wendy, I agree with Brad on this one. I’ve read ALL sides of the debate and have come to the conclusion that Agave is no better than high fructose corn syrup. Agave makes me feel ill, and I used the same brand as Elana. RAW honey is the way to go for the lesser evil. (Unless you are allergic to bee pollen) NO SWEETENER is healthy if you have blood sugar problems, except maybe for stevia or Xylitol. Forget about the artifical stuff. Besides, I feel that anything produced in Mexico where the standards are much lower is something to consider, and Dr. Mercola is right about the fabrication of this “wonder syrup”. I lived in Mexico, and know the system too well.
Jorge Gonzalez says
With all do respect Charlotte, you do not have a clue about Mexican Manufacturing. I have worked for over 20 years in both Mexican and US based food Manufacturing and let me tell you….you would be amazed to see the top notch standards in Mexico. As opposed to US based companies most Mexican food companies that deal with US products or goods are AIB certified, ISO, GMP, as opposed to very few in the US. They do this in order to gain an additional competitive advantage in addition to reducing the liability US companies might see with producing in Mexico. Your qualification on knowing the commercial food industry in Mexico are? I am continually amazed at stereotypes we all carry….and Mexico as a backwards country is always at the forefront.
Betherann says
Adorable, tasty, AND healthy? I’m sold! :)
Elana says
Thanks Betherann!
Emma says
I thought to myself this morning that I needed to search your site for a roll out almond flour cookie that I can make for Easter, and look! Bunnies! My husband does not eat flour or sugar and my son will have more than enough sugar by then, so I thought I would add some of these to the basket. Thank you! They are beautiful.
Emma
Elana says
Thanks Emma!