Serving: 12 cookies
Course: Easter Brunch
Cuisine: Vegan
Level: Medium

Ingredients

• 2 cups Whole Wheat Flour
• 1/2 cup Turbinado Sugar (or Coconut Sugar)
• 2/3 cup Brazil Nuts
• 2 tsp Coconut Oil
• 1/4 tsp Pumpkin Spice
• 2-4 tbsp Fresh Water

Instructions

1. Heat oven to 350°F.
2. In a small bowl, combine the flour, sugar, coconut oil, and pumpkin spice.
3. Once you have a well combined mixture, slowly add the water, spoon by spoon, until you have a firm dough (not sticky).
4. On a floured work surface, flatten dough to ¼-inch thickness using a rolling pin.
5. Using a bunny-shaped cookie cutter, cut the cookies.
6. Shape the bunny arms with two dough strips and stick it to the cookies. Then put a Brazil Nut in the middle of the arms and stick arms to each other (like in the picture).
7. Line two baking sheets with parchment paper and put the cookies on them.
8. Bake until golden, for 10 to 15 minutes at 350ºF.
9. Once ready, cool on the pan for 5 minutes, then remove to a wire rack to cool completely.

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