These are the ultimate Healthy Sugar Cookies—a delicious twist on the beloved classic! Melding the nutty wholesome goodness of almond flour with the deep sweetness of maple syrup, complemented by a touch of vanilla, these cookies pack a flavorful punch while prioritizing nutritious ingredients.
Healthy Sugar Cookies
I’m so excited for you to give this recipe a try! Throwback to when my good friend Lindsay Cotter from Cotter Crunch dropped her stunning cookbook, which I thoroughly raved about. Many of you adored the Mojo Salmon recipe I shared from it. Guess what? She’s outdone herself once more!
Lindsay’s latest cookbook is nothing short of amazing, especially for those navigating the maze of allergies or intolerances. She’s crafted a cookbook that’s family-friendly while delivering recipes that cater to diverse dietary needs–without compromising on flavor. After leafing through its pages, I tagged a plethora of recipes to test out. Yet, it was her healthy sugar cookies that had me dashing to the kitchen. Lucky for me, my pantry was already stocked for it, but honestly, even a trip to the store would’ve been worth it for these!
These cookies? Absolute game changers. They’ve got the perfect blend of sweetness, nuttiness, and vanilla flavor. They’ve become such a staple in our home lately that we’ve taken to experimenting – incorporating crushed freeze-dried strawberries (delish!) and slathering them with our go-to cream cheese frosting. Oh, and for a real treat? Frosting plus a sprinkle of freeze-dried strawberries on top. We’re head over heels for this treat! Major kudos and gratitude to Lindsay for gifting us with this cookie magic!
Healthy Sugar Cookies Ingredients
- Old-fashioned oats: Concerned about pesticides? Opt for organic oats. And for those managing gluten sensitivities, make sure you’re picking up certified gluten-free oats to keep things safe.
- Almond flour: Aim for blanched almond flour (with the skins removed) to achieve that fine, smooth texture in your cookies. Fun fact: Lindsay’s book has a nifty guide on DIY-ing almond flour if you’re feeling ambitious!
- Baking powder: Don’t forget to check that expiration date: old baking powder can sabotage the rise of your cookies. If you’re looking to avoid aluminum, look for brands that highlight this in their labeling.
- Fine sea salt: A smidge of salt goes a long way in balancing the sweetness and amplifying all the flavors in these Healthy Sugar Cookies.
Ingredients, continued
- Vanilla bean paste: It might lean on the pricier side compared to vanilla extract, but oh…! The depth of flavor and those gorgeous vanilla specks are unparalleled! That said, if you’re in a pinch, good old vanilla extract will still keep these cookies tasting great.
- Melted coconut oil: Virgin coconut oil will introduce a subtle, tropical hint, while refined coconut oil keeps things flavor-neutral. Just a heads-up: ensure it’s fully melted for a smooth blend, but let it sit for a moment to cool before mixing in to avoid “cooking” the other ingredients.
- Pure maple syrup: More on this ingredient below! Just remember, to preserve its natural goodness, stash your opened maple syrup in the fridge.
- Sparkling cane sugar (optional, for rolling): Add a sparkling finish to your cookies with this decorative sugar. Can’t find it? Regular granulated sugar will deliver a similar, though less sparkly, effect.
Let’s Chat Pure Maple Syrup
This natural sweetener is a world apart from corn syrup or pancake syrup. Harvested from maple trees, pure maple syrup is essentially sap that’s boiled down to a rich consistency. And yes, it’s just one ingredient in its purest form!
In contrast, pancake syrup typically combines corn syrup with maple extract. While pure maple syrup tends to be pricier than its pancake counterpart (due to its labor-intensive production process), its authentic flavor and nutritional benefits are worth the investment.
Quick Tip
Being married to a Vermont native has given me a deep dive into the world of maple syrup. And here’s the scoop: not all maple syrups are created equal. There are different grades– primarily Grade A and Grade B. Grade B is harvested later in the season, and boasts a deeper flavor and darker hue. While it might be a bit costlier and harder to find, it’s a treat for those seeking an intense maple punch. That said, I gravitate towards Grade A for these cookies, aiming for a classic sugar cookie taste rather than a pronounced maple cookie flavor.
How To Make Healthy Sugar Cookies (Tips)
- Consistency is key: Be sure your wet ingredients, like melted coconut oil and maple syrup, are measured accurately. Too much liquid can lead to a flatter, crisper cookie, while too little might result in a dry texture.
- Chill the dough: Chilling the dough, as mentioned in the recipe, is crucial. It helps to prevent the cookies from spreading too much and keeps the texture right.
- Scoop and roll: Use a cookie scoop or a tablespoon to ensure each cookie is the same size. This will lead to even baking.
- Baking time: Keep an eye on your cookies while they’re in the oven. Since every oven varies slightly, it’s best to start checking a minute or two before the recommended baking time. They should be slightly golden around the edges.
- Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. This helps them set and prevents them from breaking.
Variations
Make These Healthy Sugar Cookies Your Own!
While we’re smitten with the original recipe for these Healthy Sugar Cookies, part of the fun is making them uniquely yours. Here are some suggestions:
- Frost ’em up: Our go-to choice is this incredible Cream Cheese Frosting, but if you’re keeping things on the healthier side, here’s a fantastic Healthy Cream Cheese Frosting that pairs perfectly.
- Tasty toppings: Once you’ve laid on that luscious frosting, consider crushing some freeze-dried fruits like raspberries, mangoes, or strawberries right on top. Not only does it elevate the presentation, but it also infuses the cookies with a burst of fruity sweetness.
- Sprinkle some joy: Nothing says celebration like sprinkles! Jazz up your cookies with some festive sprinkles!
- Add citrus zest, extracts, or spices: The zests of citrus fruits like lemon, orange, and lime bring a fun citrusy note to these cookies. If you’re leaning towards extracts, almond, orange, and coconut are delicious picks. Or add some spice! A hint of cardamom or cinnamon is delicious, or try a spice blend like pumpkin pie or apple pie spice.
More Nutritious Dessert Options
- Healthy Chocolate-Covered Caramels Rolo candy copycat
- Yogurt Bark with a granola topping
- Healthy Apple Cake made without flour and using natural sweeteners
- Flourless Banana Muffins sweetened with natural sweeteners
- Healthy Crunch Bars with just two ingredients
Healthy Sugar Cookies
Equipment
- Small blender or food processor
- Hand mixer
- large sheet pan,
- Parchment paper or silicon baking mat
- Cooling Rack
Ingredients
- 1-1/3 cups old-fashioned oats
- 1 cup almond flour see note 1
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup see note 2
- 1/4 cup sparkling cane sugar for rolling, optional
- cream cheese frosting optional
- freeze-dried strawberries optional
- Optional ingredients for flavor variations see note 3
Instructions
- Add oats to a small blender or food processor. Blend/pulse until oats resemble flour. Stir oats around to be sure all oats are finely ground. Add to a large bowl.
- Top oat flour with the next six ingredients (almond flour through maple syrup). Use a hand mixer to beat until thoroughly combined, about 1 minute. Cover bowl and place in fridge to chill until firm enough to roll, about 30–40 minutes.
- Preheat oven to 350℉ and line a large sheet pan with parchment paper or a silicon baking mat.
- Remove chilled dough from the fridge and use a tablespoon measuring spoon to portion out dough (22 grams per cookie). Optionally roll cookie dough balls in sparkling cane sugar. Place on prepared sheet pan 1 inch apart from each other. Bake 10–12 minutes, then remove; let cookies cool completely on sheet pan before transferring to a cooling rack.
- If desired, frost completely cooled cookies; then crush freeze-dried strawberries right on top. Enjoy!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You picked a gem! These are hands down my favorite and I love the tips about maple syrup! Thank you!!
They are truly so amazing! Just like your whole cookbook! 🙂