Lemon Poppy Seed Bunny Cookies

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!

Lemon Poppy Seed Bunny Cookies

Print Recipe
  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!


31 responses to “Lemon Poppy Seed Bunny Cookies”

  1. 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!

  2. 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!

  3. 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..


  4. 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!

    • 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.

      • 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.

  5. 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.


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Recipes » Desserts » Cookies » Lemon Poppy Seed Bunny Cookies