Bunny Bum Sugar Cookies (Gluten-free)
These bunny bum sugar cookies are the cutest little treat for Easter! This version is gluten-free, dairy-free, and can be modified to be AIP.
Bunny bum sugar cookies are an adorable dessert for Easter! The cookies assembled with icing, chocolate chips, marshmallows, and Unreal candy gems make a fun, bunny treat for Easter!
Using this cookie recipe, icing recipe, and decorating ideas, you can make a gluten-free and dairy-free Easter cookie that can be modified to be AIP as well.
The Ingredients for the Bunny Bum Sugar Cookies
- Tigernut Flour & Tapioca Starch. I haven’t tried any other flour mixtures for these specific cookies, but you can likely swap arrowroot starch for tapioca. If you want a big shortcut for these cookies, you can use my Holiday Cut Out Cookie Mix with Legit Bread Company, and follow the recipe as usual!
- Gelatin Powder.
- Palm Shortening. Palm shortening is used in the base of the cookie and the frosting. It gives a really great cakey texture to the cookie!
- Maple Syrup. Rather than white sugar, this recipe uses maple syrup. You can also use honey.
- Unreal Candy Gems. I love using these!
- Dairy-Free Chocolate Chips. I like using Enjoy Life mini chocolate chips.
- Frosting. You can follow the recipe listed here or use Simple Mills Frosting if tolerated.
The Tools
- Cookie Cutters. You’ll need two round cookie cutters, one larger and one smaller. If you don’t want to mess with cookie cutters, you can just use a cup for a large cookie and a teaspoon measure as a guide for the smaller cookies.
How to make Bunny Bum Sugar Cookies
For the Cookies
- Combine the ingredients for the cookie dough.
- Roll out the dough and cut the cookies. Transfer the dough to a pastry board or parchment paper. Use a rolling pin to flatten the dough to about 1/4″ thick. Use a larger round cookie cutter to make 6 larger cookies and a small cookie cutter (I used a teaspoon measure as a guide) to cut 12 smaller round cookies to make the bunny feet. Transfer the formed cookie dough onto the baking sheet.
- Bake the cookies. Evenly space the cookies on the baking sheet and bake in the oven for 12-15 minutes or until the cookies are lightly golden brown. Transfer to a cooling rack and allow to cool completely before decorating.
For the Frosting & Decorating
- Frost the cookies with a thin layer of frosting. Press two small cookies to the bottom of a large cookie, making the bunny feet.
- Decorate the cookies with a marshmallow in the center of the large cookie to make a tail. Add two pink candy gems to the center of the smaller cookies, and 3 mini chocolate chips at the lower bottom of the smaller cookies to make toes. Repeat with all of the cookies.
How to make this recipe AIP:
- Use the frosting recipe as written
- For the marshmallows, use Sweet Apricity Marshmallows
- Use freeze-dried fruit for the decoration on the feet
Can you make this recipe ahead of time? Do they freeze well?
You can definitely make these ahead of time and even freeze them. Just make sure they come to room temperature so you can more easily eat them.
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Bunny Bum Sugar Cookies (Gluten-free)
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 6 cookies 1x
- Diet: Gluten Free
Description
These bunny bum sugar cookies are the cutest little treat for Easter! This version is gluten-free, dairy-free, and can be modified to be AIP.
Ingredients
Units
Scale
For the cookies
- 3/4 cup tapioca starch
- 1/2 cup tigernut flour
- 1 tbsp gelatin
- 1/2 tsp baking soda
- 1/4 cup maple syrup
- 1/3 cup palm shortening
- 1/2 tsp vanilla extract
For the frosting (sub Simple Mills Frosting if tolerated)
- 1/3 cup palm shortening
- 2 tbsp light-colored honey
- 1 tbsp arrowroot starch
For the decor
- 12 Pink Unreal Candy Gems
- 36 Mini Dairy Free Chocolate Chips
- 6 Mini marshmallows
Instructions
For the cookies
- Preheat the oven to 350 F and line a baking sheet with parchment paper. Lightly grease with coconut oil or other. Set aside.
- Using a large mixing bowl, combine the dry ingredients. In a separate bowl, cream together the palm shortening and maple syrup. Add the mixture into the flour mixture and stir in the vanilla extract until the ingredients are combined and a dough is formed.
- Transfer the dough to a pastry board or parchment paper. Use a rolling pin to flatten the dough to about 1/4″ thick. Use a larger round cookie cutter to make 6 larger cookies and a small cookie cutter (I used a teaspoon measure as a guide) to cut 12 smaller round cookies to make the bunny feet. Transfer the formed cookie dough onto the baking sheet.
- Evenly space the cookies on the baking sheet and bake in the oven for 12-15 minutes or until the cookies are lightly golden brown.
- Transfer to a cooling rack and allow to cool completely before decorating.
For the frosting & decorating
- Combine the ingredients for the frosting until thoroughly incorporated and fluffy.
- Frost the cookies with a thin layer of frosting. Press two small cookies to the bottom of a large cookie, making the bunny feet.
- Decorate the cookies with a marshmallow in the center of the large cookie to make a tail. Add two pink candy gems to the center of the smaller cookies, and 3 mini chocolate chips at the lower bottom of the smaller cookies to make toes. Repeat with all of the cookies.
- Allow to set in the fridge for 10-20 minutes and serve chilled.
Notes
To make this recipe AIP-
- Use the frosting recipe as written
- For the marshmallows, use Sweet Apricity Marshmallows
- Use freeze-dried fruit for the decoration on the feet
All nutritional information are estimations and will vary.
Nutrition
- Serving Size: 1 serving
- Calories: 341
- Fat: 27.6g
- Carbohydrates: 26.4g
- Fiber: 3.6g
- Protein: 1.9g
Could I use egg instead of the gelatin? If so, would it just be 1 egg?
The gelatin goes in dry, so a whole egg may be too much moisture.