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.
- Prep Time: 30
- Cook Time: 15
Nutrition
- Serving Size: 1 serving
- Calories: 341
- Fat: 27.6g
- Carbohydrates: 26.4g
- Fiber: 3.6g
- Protein: 1.9g