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Gluten free and vegan Lemon Poppy Seed Bunny Cookies for Easter.
In a large bowl, combine almond flour and salt.
In a smaller bowl, combine oil, agave, vanilla and lemon zest.
Stir wet ingredients into dry, then work in the poppy seeds.
Roll dough out to ¼ inch thick.
Cut out little bunnies with a bunny cookie cutter.
Bake at 350° for 6-8 minutes, until golden brown around the edges.
Serve.
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