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Vegan Easter Bunny Cookies

These Vegan Easter Bunny Cookies are a delicious coconut sugar cookie decorated with vanilla buttercream and marshmallows. They are adorable, perfect for Easter and are totally addictive!

If you love these, check out my Vegan Carrot Cake Cookies and Mini Vegan Lemon Tarts. Great bakes for Easter and Spring!

Vegan easter bunny cookies with buttercream and marshmallow decorations.

Vegan Easter Bunny Cookies

These cookies might be the cutest bake I’ve ever made. They’re not only cute but SUPER delicious! The cookie resembles a sugar cookie which is soft, chewy and filled with coconut. Then they’re topped with a vanilla buttercream swirl, dipped in coconut with marshmallow ears and buttercream details. I can’t hope with how adorable they are!

If decorating cookies is intimidating to you, have no fear, you are going to have so much fun with this recipe! You need a couple of ingredients, tools and a spare half hour to make the most delicious Easter cookies EVER! Keep reading to learn how to make them!

Easter bunny cookies with buttercream and marshmallows.

Why you’ll love these Vegan Easter Bunny Cookies

  • They’re vegan
  • Yummy vanilla buttercream on-top
  • Coconutty flavour
  • They’re SUPER cute
  • Decotated with vegan marshmallows
  • Easy to make
  • Great for Easter, parties or bunny lovers
  • Fun for kids to make and decorate
  • Great for parties and gatherings
Bite taken out of a easter sugar cookie decorated as a bunny.

Ingredients you’ll need:

  • Dairy-free butter : Make sure to use a block butter such as Naturli Vegan Block or Flora Plant Butter for best results.
  • Caster sugar : You can use a fine white sugar like caster sugar, or granulated sugar.
  • Vanilla extract : Vanilla extract or the seeds from a vanilla pod work beautifully in this recipe.
  • Dairy-free milk: Use any dairy-free milk, almond, soya, cashew or oat for example.
  • Plain flour: Make sure to sift the flour before use to remove any lumps.
  • Desiccated coconut: To make the cookies super tasty and delicious, it uses desiccated coconut. Don’t use flaked coconut or it will be too chunky and not the right texture.
  • Raising agents : Baking powder and bicarbonate of soda help to give the cookies rise.
  • Icing sugar : Powdered sugar helps to make for a deliciously sweet buttercream swirl.
  • Vegan Marshmallows: Cut a large vegan marshmallow in half for the bunny ears. I use Dandies.
  • Food gel : Colour some frosting with pink food gel for the bunny decoration. Click here to shop my favourite vegan food gels.
  • Cocoa powder : Colour some buttercream brown for the bunny eyes with cocoa powder.
Ball of cookie dough
Frosted sugar cookies with coconut

How to make Vegan Easter Bunny Cookies

Ready to make the best EVER Easter cookies!? Lets go! Don’t forget, you can find the full written recipe and method in the recipe card at the bottom of this post.

  1. Cookies

    In a mixing bowl, cream together the butter and sugar. Add in the rest of the ingredients, fold in the coconut. Scoop into balls and place on a baking tray. Bake for 12 minutes until baked. Allow to cool before adding on the buttercream.

  2. Buttercream

    Cream the butter, icing sugar and vanilla together until light and fluffy. Transfer into a piping bag with round tip nozzle. Pipe a swirl on-top of each cookie, dipping it in desiccated coconut. Colour left over buttercream pink and brown (for the bunny details).

  3. Decoration

    Pipe on the eyes and nose using the coloured buttercream. Cut a large vegan marshmallow in half, pipe on some of the pink for the middle of the ears. Press to the top of the cookie (see photos for reference). Serve and enjoy!

Easter bunny cookies with marshmallow ears

Tips and tricks for the BEST Easter Bunny Cookies

Add the coconut immediately:

  • Make sure to dip the buttercream in the coconut after piping it on. If not, the buttercream can dry out, meaning the coconut won’t stick.

Apply the marshmallow ears with buttercream

  • In order to get the ears to stick, use a little buttercream kind of like glue to help the ears stick

Only apply the buttercream when the cookies are cold:

  • Make sure to only pipe or spread the buttercream on the cookie when the cookies are cold, otherwise you risk it melting, and you don’t want that!

Whip the buttercream until light and creamy:

  • To get the best thick and creamy buttercream is to whip it for at least 5 minutes. You’ll notice the buttercream turn pale in colour, you can even taste test it to make sure its creamy and grain free!

Store them in the fridge:

  • Due to the cookies having the buttercream on top, it’s best to keep them fresh in a sealed container in the fridge, and allow them to come to room temperature before enjoying!

If you’re not a coconut fan, use white chocolate:

  • If you don’t like coconut, a great alternative is dairy-free white chocolate. You can add some white chocolate chunks to the cookie dough, and grated white chocolate to the top of the buttercream. Just make sure the cookies are cold before adding it on.

Use a cookie cutter to shape the cookies:

  • Once out of the oven, use a cookie cutter slightly larger than the size of the cookie to help shape them into perfect circles. Place the cookie cutter over the cookie and swirl it around.

If you’re interested in other fun shaped recipes I have, check out these recipes:

Vegan Easter Bunny Pastries

Vegan Chocolate Orange Sheet Cake

Easy Vegan Jam Tarts

Vegan Easter Puff Pastry Nests

The BEST Vegan Carrot Cake

Easy Vegan Speckled Egg Cupcakes

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Frosted bunny sugar cookies with coconut

Vegan Easter Bunny Cookies

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5 from 1 review


These Vegan Easter Bunny Cookies will be your go-to Easter treat! A coconut sugar cookie, vanilla swirl and marshmallows. Super fun!


Units Scale

Ingredients for the cookies

  • 115g of dairy-free butter (cubed)
  • 140g of caster sugar (plus extra for sprinkling)
  • 1 & 1/2 teaspoons of vanilla extract
  • 30ml of dairy-free milk
  • 210g of plain flour
  • 3/4 teaspoon of baking powder
  • 1/4 teaspoon of bicarbonate of soda
  • 40g of desiccated coconut

Ingredients for the buttercream

  • 100g of dairy-free block butter
  • 80g of icing sugar
  • 1 + 1/2 teaspoons of vanilla extract
  • Dairy-free milk (optional)

Ingredients for the decoration


Method (cookies)

  1. Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
  2. Add the butter and sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
  3. Add the vanilla and milk. Whip again until combined.
  4. Sift in the flour, baking powder and bicarbonate of soda. Mix until just combined.
  5. Fold in the coconut.
  6. Scoop the cookie dough into 6 balls using spoons or an ice-cream scoop. Sprinkle over some sugar or more coconut (optional).
  7. Place the cookies on the lined tray (leave the dough in balls, don’t press them down!), leaving room in between as they will spread when baking.
  8. Bake in the middle of the oven for 12-14 minutes, or until very lightly golden.
  9. Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use the cookie cutter to scoot the cookies into a circle.
  10. Allow the cookies to cool on the baking tray. While they’re cooling, make the frosting.

Method (buttercream + decoration)

  1. Add the butter into a bowl and whip until smooth and creamy, either in a stand mixer with a balloon whisk attachment or using a hand held electric whisk.
  2. Add in the icing sugar and vanilla, whip until creamy. If it’s too thin or if it ever splits, add in some more chunks of butter. If it’s too thick, add in a splash of dairy-free milk. Transfer the frosting into a piping bag fitted with a large round tip nozzle. Leave a few teaspoons of frosting in the bowl as this will be for the bunny decoration.
  3. Once the cookies are fully cool, pipe a swirl of the buttercream on top of each cookie. Split the left over buttercream into two bowls, colour one pink (for the ears and nose) and the other brown (for the eyes). Transfer into a piping bag and snip off the tip. Pipe two dots of the brown for the eyes, and a little nose under the eyes (refer to the photos for reference).
  4. Cut a large marshmallow in half diagonally, and pipe on some of the pink buttercream. Place the marshmallows on the cookie for the bunny ears. Place into the fridge to chill and set.
  5. Once set, serve and enjoy.


To store: Store the cookies in a sealed container in the fridge, best enjoyed within 2 days of making.

Unfrosted cookies can be stored in a sealed container at room temperature for up to 3 days.

  • Prep Time: 5 minutes
  • Cook Time: 10-12 minutes
  • Category: cookies
  • Method: Baking
  • Cuisine: American

1 Comment

  1. May 16, 2023 / 3:46 pm

    I made these for dinner with my family of vegans and non-vegans and everyone absolutely loved them! They were so cute! And tasted delicious! The dough was so creamy! Thank you so much for sharing! I would love to make more of your cookie recipes!

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