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These gluten-free Peep sugar cookies are the cutest way to celebrate spring, Easter, or any pastel‑themed baking day.

They’re soft, lightly sweet, and shaped just like the classic marshmallow bunnies—only made with better‑for‑you ingredients and naturally dyed sprinkles.

With a simple dough that mixes up in minutes and a dairy‑free option built right in, these cookies are perfect for families, holiday gatherings, or baking with kids.

Each cookie gets dipped in naturally colored sanding sugar and finished with mini chocolate chip eyes for that iconic Peep look—fun, festive, and totally dye‑free.

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Why You’ll Love These Gluten-Free Peep Sugar Cookies

• Gluten-free & dye-free — perfect for families avoiding artificial colors or gluten.
• Soft, tender texture — a melt‑in‑your‑mouth sugar cookie that still holds its shape.
• Naturally colored — bright pastel sprinkles and frosting made with plant‑based dyes.
• Kid‑friendly & festive — fun to cut, frost, dip, and decorate for Easter or spring.
• Simple ingredients — pantry staples plus natural color powders and dye‑free sprinkles.
• Dairy‑free option — easily swap in vegan butter for a fully dairy‑free cookie.

PS – if you’re looking for those traditional squishy peeps, but dye-free too, check out my homemade peep marshmallows!

These gluten-free, dye-free Peep sugar cookies are a playful twist on a nostalgic Easter favorite. The dough is made with almond flour, coconut flour, butter or vegan butter, and your choice of low‑sugar sweetener, creating a soft, tender cookie that holds its bunny shape beautifully.

After a quick chill, the dough rolls out easily and cuts cleanly with bunny‑shaped cookie cutters. Once baked, each cookie is frosted with vanilla icing and dipped into naturally colored sanding sugar for bright pink, yellow, and blue Peep‑inspired colors—no artificial dyes needed.

They’re simple, adorable, and perfect for spring celebrations.

Ingredients

1/4 cup Butter, Unsalted, Or vegan butter
2 Tbsp Coconut Oil, Soft
6 Tbsp Granular Monkfruit Sugar Substitute, Or coconut sugar / organic cane sugar
1 whole Egg
1 tsp Pure Vanilla Extract
1/4 tsp Almond Extract
1 cup Almond Flour, +2 tbsp
1/4 cup Coconut Flour
1/4 tsp Baking Soda
1/4 tsp Sea Salt
1 cup organic Vanilla Frosting – Simple Mills or Miss Jones are my go-to brands
3 pinches all natural colorant – Color Kitchen Foods

Process

Beat butter, coconut oil, and sugar together
2. Add egg & extracts and beat again
3. Add remaining ingredients until smooth
4. Wrap dough in plastic wrap and refrigerate for half hour
5. Dust a surface with coconut flour and roll out dough
6. Use bunny cookie cutterscut your dough, then place cookies on parchment paper lined baking sheet
7. Freeze for 10 min
8. Then bake at 325 for 12-13 minutes. Allow to cool several minutes on baking sheet, then move to cooling rack
Whip icing to soften it, then divide into 3 bowls
Pour 1 packet colorkitchenfoods of each pink, yellow, and blue into each of the 3 bowls and combine
Pipe onto cookies
Then dip in natural sprinkles, and use mini chocolate chips for eyes
Enjoy!

FAQ

Are these cookies fully gluten-free?

Yes. The recipe uses almond flour and coconut flour, making them naturally gluten-free when prepared as written.

Can I make them dairy-free?

Absolutely. Use vegan butter in place of regular butter for a fully dairy-free version.

Do I need to chill the dough?

Yes. Chilling helps the dough firm up so it rolls and cuts cleanly into bunny shapes.

What natural dyes work best for the Peep colors?

Color Kitchen Foods packets create vibrant pink, yellow, and blue shades without artificial dyes. They blend easily into frosting and sprinkles.

Can I use a different sweetener?

Yes. Swerve, coconut sugar, or organic cane sugar all work. Just note that coconut sugar will make the cookies slightly darker.

Can I freeze the cookies?

Yes. Freeze the baked, unfrosted cookies for up to 2 months. Frost and dip after thawing for the best texture and color.

How do I get the classic Peep look?

Dip the frosted cookies into naturally colored sanding sugar and add mini chocolate chips for the eyes.

Ingredients

1/4 cup Butter Unsalted, Or vegan butter
2 Tbsp Coconut Oil Soft
6 Tbsp Granular Sugar Substitute – Swerve Or coconut sugar / organic cane sugar
1 whole Egg
1 tsp Pure Vanilla Extract
1/4 tsp Almond Extract
1 cup Almond Flour +2 tbsp
1/4 cup Coconut Flour
1/4 tsp Baking Soda
1/4 tsp Sea Salt
1 cup organic vanilla frosting I used Miss Jones Organic here
1 pinch all natural colorants
3 tbsp dye-free sanding sugar optional

Instructions

Beat butter, coconut oil, and sugar together
Add egg & extracts and beat again
Add remaining ingredients until smooth
Wrap dough in plastic wrap and refrigerate for half hour
Dust a surface with coconut flour and roll out dough
Use bunny cookie cutterscut your dough, then place cookies on parchment paper lined baking sheet
Freeze for 10 min
Then bake at 325 for 12-13 minutes. Allow to cool several minutes on baking sheet, then move to cooling rack
Whip icing to soften it, then divide into 3 bowls
Pour 1 packet colorkitchenfoods of each pink, yellow, and blue into each of the 3 bowls and combine
Pipe onto cookies
Then dip in natural sprinkles, and use mini chocolate chips for eyes
Enjoy!