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our gift to you

Feed them right from the start


Gingerbread Bunny Cookies

Serves: 50 small/25 large|Prep: 25 minCook: 15-20 min

Dairy Free Gluten Free Vegetarian

Serves: 50 small/25 large|Prep: 25 minCook: 15-20 min

If choccy eggs aren’t for you, why not reach for these themed Gingerbread Bunny Cookies instead? I’ve used a delightful gingerbread flavor and natural sweeteners such as apple sauce to create a delish treat that will be snapped up in seconds. Plus, these cookies have a low glycemic index so they won’t send your kids into a sugar high on your holiday. 

Ingredients

Method


2 cups (8.5oz) almond meal
1/2 cup (2 oz) coconut flour
1/4 cup (1 oz) desiccated coconut
1/2 tsp baking powder
1/4 tsp baking soda
2 ¾ tsp ground ginger
1 tsp ground cinnamon
1 tsp vanilla extract or powder
1/2 cup (2.5 oz) coconut sugar (to reduce sugar, substitute ¼ cup sugar with pinch of stevia)
1 egg
2 tbsp maple syrup or raw honey
2 tbsp apple sauce
1/3 cup (3 oz) coconut oil, melted
1. Preheat oven to 320°F and line two baking trays with baking paper.
2. Place all dry ingredients in a high-speed food processor and process until well combined.
3. Add the wet ingredients and process until a smooth dough is formed (you can also mix by hand).
4. Roll the mixture out on a well-floured surface, using a rolling pin. If sticky, add flour onto rolling pin or cover dough with cling wrap and roll over plastic.
5. Using a cookie cutter, cut out gingerbread bunny shapes.
6. Bake for approximately 15-20 mins.
7. Remove cookies from oven and allow to cool.

Tip:
Serve immediately or store in an airtight container in the fridge for up to 2 weeks. Freeze for up to 4 months.


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