Lemon Poppy Seed Bunny Cookies

April 2, 2010
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Ingredients
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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!

Ingredients
Serves:
12cookies
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Instructions
  1. In a food processor combine almond flour and salt
  2. Pulse in shortening, maple syrup, vanilla, and lemon zest
  3. Pulse 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°F for 6-8 minutes, until golden brown around the edges
  7. 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!

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31 responses to “Lemon Poppy Seed Bunny Cookies”

  2. 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!

    Reply

  3. 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!

    Reply

    • Elizabeth, I haven’t tried that so not sure. If you do experiment please let us know how it goes :-)

      Reply

  4. 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!

    Reply

  5. 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!

    Reply

  6. 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.

    Reply
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