lemon poppy seed bunny cookies

Lemon Poppy Seed Bunny Cookies

The idea for these delicious gluten free Lemon Poppy Seed Bunny Cookies for Easter came from Gluten Free Foodie Heaven and her Lemon Poppy Seed Bunnies recipe.  Even though we don’t celebrate Easter, I thought they were very cute and springlike and had to make some of my own with the usual favorite ingredients that I keep on hand.

Print Recipe
Lemon Poppy Seed Bunny Cookies
  1. In a large bowl combine almond flour and salt
  2. In a smaller bowl combine oil, agave, vanilla and lemon zest
  3. Stir wet ingredients into dry, then work in poppy seeds
  4. roll dough out to ¼ inch thick
  5. Cut out little bunnies with a bunny cookie cutter
  6. Bake at 350° for 6-8 minutes, until golden brown around the edges
  7. Serve

I wanted to give a big shout out to Nancy Lapid of About.com. She gave The Gluten-Free Almond Flour Cookbook a glowing review.  Nancy is really fun to follow on twitter.

I also want to mention that The Gluten Free Cooking Expo in Chicago is on April 17th & 18th.  Registration is filling up fast so If you are interested head on over to gfreelife.com to sign up.


  1. Denise Ramsey says

    The agave/honey debate aside, I believe maybe something was left out of the recipe? Eggs, maybe? I ended up with a bowl of damp almond flour that wouldn’t hold together for anything. :(

  2. 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!

  3. elizabeth says


    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!

  4. Cadi says

    I stumbled upon your site and I am so grateful for it!

    I just want to comment about the agave vs. honey discussions, even though it’s over a year passed.

    Whether agave is equivalent to high fructose corn syrup or not, this site, to me, is first and foremost a way to work around our dependence of gluten-laced foods. This isn’t about trying to control diabetes are insulin resistance. HOWEVER, should one have such ailments, it is up to that individual to substitute for that. I think that Elana is doing a fantastic job of relaying the fact that we, the gluten-sensitive/ celiac disease community can still indulge with modifications. Her recipes arose because of her families’ ailments, and she’s sharing that with us. Not catering to our individual issues.

    If you find agave unhealthy, sub it out. Asking the author to do so? That’s kinda rude.

    Just my 2 cents.

    {going back to lurker mode}

  5. Heidi Henzel says

    just reaching your site. good job. question…why the use of agave nectar…fructose and really unhealthy. curious. please explain. thank you.

  6. 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!

  7. 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!

  8. 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.

  9. nicole reilly says

    my 2 year old has never had gluten or sugar. these are the best, she loves them! i use honey instead and they are still fabulous. even my husband loves them!

  10. says

    Hey there! My name is Dave and I work with Kinnikinnick’s and specialize in gluten-free baked goods! Working in the gluten-free field I love finding new recipes and cant wait to try this once I get home!

  11. Sean McVey says

    Wow this is a pretty heated comments section! Elana you are awesome as usual. Do you ever run out of great recipes haha? The bunnies look delish.

  12. Jenifer Demaris says

    Elena, I think your recipes are great…I wanted to let you know what I just recently learned about Agave that I am sure that you would be interested to know as well. It is actually worse then high-fructose corn syrup but is well marketed as a health food. It is actually really bad for you. You should check out what Dr. Mercola has on his site @: http://articles.mercola.com/sites/articles/archive/2010/03/30/beware-of-the-agave-nectar-health-food-fraud.aspx

    So I am think of subbing it with maple syrup (grade B)…Let me know your thoughts!

  13. 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..


    • 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!

  14. says

    Hi Elena,
    Just wanted to tell you how much I enjoy your website. I’m a seasonal chef, cooking teacher and advocate for local family farms. So I focus my recipes on what’s available here and now.

    I also develop many of my own recipes including some that are both gluten free and vegan. Combining the two is no simple task as you well know. Your chocolate chip recipe was a big hit. I had to adapt it to work with regular (unblanched almond meal) so I reduced the amount of almond meal and replaced that with 1/2 cup corn flour and 1/4 cup medium grind cornmeal. For sweetener, I used 1/2 cup organic maple syrup instead of agave. They were crispy, light and delicious and looked great too. Thanks for your motivation.

  15. Brad says


    Absolutely love your website, great alternatives for those wanting to eat healthier. I just wanted to raise a point about the use of agave nectar. I think you should eliminate it from your recipes. While it is a organic sweetener it is far from healthy. It has the same or greater effect on insulin levels that high fructose corn syrup does. Honey is a great substitute for all your recipes, I do this and it has no effect on the final product. Here is a good article about the dangers of agave:

    That being said your recipes are fantastic and I appreciate everything on this site!

    • Wendy says


      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.

      • Brad says


        You do realize your countering with the opinion of someone whose livelihood depends on the success of the agave industry? Pardon my skepticism but his opinion certainly has motive.

        As well he can only defend his brand, not the entire industry itself. Even in defense of his brand he can not make and does not make a denial that agave’s fructose content is higher than that of HFCS. He cannot because this is true. His only statement is that this is a matter of overconsumption related to one health. As well fructose is digested differently than other sugars. The chemical structure of fructose has significant differences that affect how it is digested and used by the body.

        This is where my disagreement with agave lies mostly, as there are certainly companies such as Madhava who do things the right way. His response is admirable and seems honest but he is motivated by the survival of the industry for his livelihood and therefore his opinion backed with nothing but HIS OPINION is suspect.

        Please be more skeptical of your sources before you criticize others for not doing their own research. There is such a thing as proper research from valid sources.

        • says

          Why are so many people trying to convince others to not use agave? This debate can go on forever, but ultimately, it is up to each of us to choose what we do or do not use. I think it is silly of people to ask Elana to use something else in her recipes- these are HER recipes and she has the ability and right to use whatever ingredients she chooses, as do we. If you prefer honey (or stevia or maple syrup, etc), then use it, but please do not try to convince me that it is the only acceptable sweetener to be used. Every body is different, so naturally each of us will react differently to different ingredients. You will always have people that are for something and some that are against that very same thing- be it meat, red wine, chocolate, etc. I think the key is to listen to your body and do what is best for you and your family (as Elana does).

          I could see how one would think that Madhava would be like so many other companies out there and say whatever it took to help their bottom line, but with working with them personally, I truly do not think that that is the case. Madhava is not solely reliant on their sales of agave nectar- they started out with their line of honey products, so whether they sell agave nectar or not, they have a lucrative and successful business. I find it hard to believe that a company that creates and sells some of the best honey on the market (in my opinion) could also sell something as awful, as some people claim, as agave nectar.

          Finally, if these cookies are anything like the lemon poppyseed muffins, then I already know they are amazing! I love that I can make delicious treats like this and not worry if my daughter wants more- loaded with great nutrition- now that is great sweet treat!

        • Wendy says

          Madhava has started a site called Agave Myth Buster – i would advise anyone following Mercola’s advice to take a peek at this site as well (http://www.agavemythbuster.com/p/agave-controversy.html)

          here’s a few little snippets:

          “Health concerns related to fructose and caloric sweeteners are all dependent on the over consumption of them. All foods have calories and it is the overall consumption of calories that lead to obesity and related issues, not any one food source.”

          “Agave’s caloric value is comparable to the other sweeteners in the category. Due to its greater sweetness though, less agave is used compared to the others, so agave actually can reduce caloric consumption per serving. This is due to a higher fructose content. The higher content does not mean higher consumption though, due to the smaller portion used. But, it is not the single serving that matters, it is the number of servings which lead to the over consumption issues which may result in health concerns.”

          “Every single health issue which the attackers have tried to associate with agave is really the result of a caloric over consumption issue. There are no documented issues with normal, moderate consumption of agave or sweeteners in general as part of our everyday diet. For reasons unknown, some have attempted to isolate agave from the real world and real world conditions with the goal of inhibiting agave’s use. They play on people’s fears, reference false information and fail to address health issues in any meaningful way.
          The purpose of this article is to debunk the controversial misinformation surrounding agave. All information debunking the myths and misinformation is based on current science and facts. It is our goal to provide you with useful information so that you can make your personal nutritional choices in a well-informed, science-based manner.”

  16. 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.


  17. Julia says

    These look really good. I am going to make them this weekend to take to the drive-in movie with some friends. How much of the poppy seeds do I need to add?

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