Gluten-free Easter bunny-shaped cookies are a simple and indulgent recipe, perfect to make during the Easter holidays, even together with children.
Made with rice flour and whole oat flour, these cookies are ideal for those looking for a homemade gluten-free treat full of flavor.
Easy to prepare and fun to make thanks to the bunny shape, they are perfect for breakfast or a special snack.
👉 Let’s make them together!
If you love homemade cookies, also try the gluten-free cookies with chocolate chips.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 22 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients
Here’s what you need to make the Easter cookies
- 1 egg
- 1.8 oz (about 1/4 cup) sugar (you can add more sugar if you prefer a sweeter cookie)
- 1 sachet vanillin
- 1 3/4 tsp baking powder (vanilla)
- pinch fine salt
- 4 1/2 tbsp (about 2.3 oz) vegetable oil
- 2.8 oz (about 2/3 cup) rice flour
- 1 1/4 cup (about 4.4 oz) oat flour (whole or regular)
- 1 tsp almond extract
- to taste chocolate chips
Tools
Below is the list of tools I used to make the recipe.
For some of these you will also find a clickable Amazon icon, so you can optionally buy them directly from here.
- 1 Mixing bowl
- 1 Fork
- 1 Work surface
- 1 Cookie cutter
- Parchment paper
- 1 Baking sheet
- 1 Rolling pin
Steps
In a mixing bowl break the egg and add the sugar, a pinch of salt, the vanillin, the almond extract and the sifted vanilla baking powder.
Mix with a fork until you obtain a homogeneous mixture, then add the oil and continue to combine.
Then add the dry ingredients: first the rice flour and then the oat flour.
When the dough becomes firmer, work it with your hands until you get a compact, soft and non-sticky ball.
👉 If necessary, adjust the quantity of oat flour according to the liquid absorption.
Transfer the dough to a lightly floured work surface and roll it out with a rolling pin.
Use bunny-shaped cutters to cut the cookies and place them on a baking sheet lined with parchment paper or a silicone mat.Add the chocolate chips to create the bunnies’ eyes and noses.
Bake in a preheated conventional oven at 356°F for about 12-13 minutes.
Times may vary slightly depending on the oven, so check the baking: the cookies should be lightly golden.
Once out of the oven, let them cool: they will be soft at first, but become crumbly once they reach room temperature.
Frequently Asked Questions about gluten-free Easter cookies
Frequently Asked Questions about gluten-free Easter cookies
FAQ (Questions & Answers)
How can I get crumbly gluten-free Easter cookies?
To obtain crumbly gluten-free cookies it is important to balance the flours and liquids well.
In this recipe, the combination of rice flour and oat flour gives a soft dough that, after baking, becomes perfectly crumbly.
It is essential not to overbake the cookies: even if they seem soft right out of the oven, they will firm up slightly as they cool.
Can I make the Easter cookies with children?
Yes, these bunny-shaped Easter cookies are perfect to make with children.
The dough is easy to work with and cutting out shapes is fun and creative.
👉 Children can also decorate the cookies with chocolate chips or colorful sprinkles.
How should I store gluten-free Easter cookies?
Gluten-free Easter cookies keep for 3-4 days in an airtight container at room temperature.
To keep them crisp longer, store them away from sources of moisture.
