Chewy gingerbread bunnies recipe

I must be really in the Easter spirit because here’s another Easter-themed recipe! I think that these turned out pretty cute and no doubt kids will have loads of fun decorating them. I love soft, chewy biscuits. In fact, I’ll often leave biscuits open a day or so until they have this texture before I eat them. Is that weird? Haha. But with these biscuits, they’re soft and chewy as soon as they come out the oven!


Serves: ≈ 20 biscuits


  • 280g plain flour
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • pinch of salt
  • 120g coconut sugar
  • 2 tbsp maple syrup
  • 110ml plant-based milk, plus extra to glaze (I used almond milk)


  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Sift the flour, baking powder and ginger into a large bowl and mix together.
  3. Stir in the salt, sugar, maple syrup and milk. Mould together with your hand to form a dough.
  4. Transfer the dough onto lightly floured parchment paper and roll out to 0.5cm thick. (I generally just spread the dough out with my fingers to save on washing a rolling-pin.)
  5. Use your cookie cutter to cut the dough into shapes.
  6. Transfer the cookies and parchment paper on to a baking sheet and glaze with milk.
  7. Cook in the oven for about 12 minutes until they start to brown at the edges but are still soft in the middle.

Nutritional information

Each biscuit approximately contains:

  • Calories: 156 kcal
  • Fat: 0.2g
  • Carbohydrates: 19.9g
  • Protein: 1.4g

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