Cinnamon Bun-ny Grahams (vegan, gluten-free, oil free, refined sugar free)


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It’s mid April and it’s really feeling like spring! (Knocking on wood because the weather has been so up and down here in NYC). When spring rolls around I get really excited for edible flowers to resurface at the farmer’s markets, vibrant veg, pastels and all things E A S T E R. Whether or not you celebrate, you can’t deny that the bunnies, chicks and pastel colours are charming and if you know me, you know I love to get festive. Also, bunnies and pastels are 2 of my favourite things.

Introducing… Cinnamon Bun-ny Grahams! (Get it, like cinnamon bun + bunny… ?)

Last week, I posted some adorable Tahini Teddy Graham dupes, but what I didn’t tell you is that I made a second batch of cute bunny shaped cookies with the leftover dough I had. What can I say? When I found this bunny cookie cutter on the site, I couldn’t resist getting both the bear and the bunny, and the upcoming Easter holiday was all the justification I needed.

So to make these Cinnamon Bunny Grahams, we’re using the same recipe and same concept as the Tahini Teddy Grahams, using my Maple Tahini Cookie recipe, but just a little inspiration for some festive Easter baking fun.

It’s an easy peasy cutout cookie process, but I’ll be honest, the journey to creating something vegan that looked like a jordan almond was absolutely grueling. I ended up using fondant to cover up an almond (because, as I learned, you can’t bake fondant), but as they say, do it for the ‘gram! I ended up layering vegan fondant over top of the almond, and look–as cute as the end result was, I will not be making these pastel “eggs” again purely because of the sheer difficulty.

I’d recommend going with a plain raw almond, and perhaps painting the almonds with coloured icing post-bake because the fondant became a mess in the oven and well… that’s why there are no “after” shots of these bunny cookies. Or, stick to just cookie cutouts with a bunny cookie cutter–just as cute and half the work too!

In case you missed last week’s Tahini Teddy Grahams, this recipe is extremely allergy friendly with the ingredients used. These Cinnamon Bun-ny Grahams are:


Gluten Free

Refined Sugar Free

Oil Free

Nut Free

Soy Free

C U T E ! 

So if you’re looking for a fun baking project, definitely give this recipe a try OR bake them in more of a traditional cookie shape because you know, chewy cookies are delicious too 😉 The original recipe can be found H E R E !

 J U S T   I N   C A S E
Click here for the recipe
Click here for the cookie cutter

Love & light,

About Remy

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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  1. They are soooo cute!! Oh my god :D Almost too cute to eat. The recipe looks great, simple ingredients and easy to follow instructions. Pinned :D I just had to come over and tell you how adorable I think these are! So so cute, and they look yummy too :)