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Easter Bunny Biscuits

Don’t miss out on a tasty easter because you’re avoiding the toxic high-sugar fat bombs that line the shelves of every store. You can whip these up in 15 mins – including bake time!





  • 1/2 cup gluten-free oats (ground)
  • 2 tablespoons unsweetened shredded coconut
  • 2 tablespoons tahini
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1 teaspoon pure vanilla essence
  • 1 tablespoon rice malt syrup (vegan) or raw honey
  • 1 tablespoon granulated stevia
  • 1/2 cup almond meal
  • 3 teaspoons ground lemon peel


  1. Preheat oven to 160 degrees.
  2. Combine all ingredients in a bowl and mix until well combined.
  3. Using a rolling pin, roll dough between two sheets of baking paper until approximately 0.5cm thick.
  4. Using a rabbit cookie cutter, cut out cookies and place on a lined baking tray.
  5. Bake for 8-10 minutes until golden brown.
  6. Allow to cool on a wire rack before serving.

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).


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