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🍽️ Vegan Easter Bunny Cookies

107 kcal · 30 min · 4 servings

Ingredients

• 125 g Oat flakes
• 125 g Flour (Type 405) (+ Flour for working)
• 100 g Whole cane sugar
• 0.5 tsp Turmeric
• 1 Organic lemon
• 95 g Olive oil
• 1 tsp Raisins
• 1 tsp Cranberries

Instructions

1. 1. Put the oats into a blender.
2. 2. Grind the oats into very fine flour.
3. 3. Mix the oat flour with the flour, sugar, and turmeric in a bowl.
4. 4. Wash the lemon under hot water.
5. 5. Dry the lemon with a cloth.
6. 6. Grate the lemon zest finely.
7. 7. Add the lemon zest and olive oil to the flour mixture.
8. 8. Knead everything together into a smooth dough.
9. 9. Place the dough in the refrigerator for about 30 minutes.
10. 10. Dust a work surface with some flour.
11. 11. Roll out the dough on the floured surface.
12. 12. Cut out the bunny shapes from the dough.
13. 13. Line a baking tray with baking paper.
14. 14. Place the dough figures on the tray.
15. 15. Chop the dried fruits if they are too large.
16. 16. Place two pieces of fruit as eyes on each bunny.
17. 17. Press the fruit pieces lightly into the dough.
18. 18. Preheat the oven to 180 degrees (convection 160 degrees or gas mark 2 to 3).
19. 19. Bake the cookies for about 10 to 12 minutes.
20. 20. Let the cookies cool down on the tray.

Nutrition per serving

• kcal: 107
• Protein: 2 g · Fett/Fat: 5 g · Carbs: 14 g