clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bunny Bum Sugar Cookies (Gluten-free)

  • Author: Michelle
  • Total Time: 45 minutes
  • Yield: 6 cookies 1x
  • Diet: 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.


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


For the cookies

  1. Preheat the oven to 350 F and line a baking sheet with parchment paper. Lightly grease with coconut oil or other. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer to a cooling rack and allow to cool completely before decorating.

For the frosting & decorating

  1. Combine the ingredients for the frosting until thoroughly incorporated and fluffy.
  2. Frost the cookies with a thin layer of frosting. Press two small cookies to the bottom of a large cookie, making the bunny feet.
  3. 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.
  4. Allow to set in the fridge for 10-20 minutes and serve chilled.


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


  • Serving Size: 1 serving
  • Calories: 341
  • Fat: 27.6g
  • Carbohydrates: 26.4g
  • Fiber: 3.6g
  • Protein: 1.9g