These Healthy Sugar Cookies put a wholesome twist on the classic, featuring almond flour, maple syrup, and vanilla for delicious flavor.
author’s note
Healthy Sugar Cookies That Are Actually Delicious!
I’m usually all about the real deal when it comes to cookies—loaded with all the butter and sugar, and we’ll save the healthy options for meal time! But after getting my hands on my friend Lindsay Cotter’s latest cookbook, which is packed with allergy-friendly, flavor-packed, and nutrient-rich desserts, I knew I had to give some a try!
The second I saw her healthy sugar cookies, I was running to the kitchen. They’ve quickly become a staple in my house—sweet, nutty, and full of vanilla flavor.
Seriously, you’d never guess these don’t have all the sugar regular cookies do! I even played around with freeze-dried strawberries and cream cheese frosting, and it’s absolute perfection. Huge thanks to Lindsay for this cookie magic!
Healthy Sugar Cookies Ingredients
- Old-fashioned oats: If you’re gluten-sensitive, grab certified gluten-free oats.
- Almond flour: Use blanched almond flour (no skins) for a smooth texture. Lindsay’s book even shows how to make your own!
- Baking powder: Check the date—old baking powder won’t let your cookies rise. Want aluminum-free? Look for it on the label.
- Fine sea salt: A little goes a long way to balance sweetness and boost flavor.
- Vanilla bean paste: No paste? Use vanilla extract instead.
- Coconut oil: Melt fully, then let it cool a bit before mixing to avoid cooking the ingredients.
- Pure maple syrup: More on this below!
- Sparkling cane sugar (optional): Adds a sparkly touch. No sparkling sugar? Regular granulated works too, just without the shine.
Let’s Chat Pure Maple Syrup
Pure maple syrup is just boiled tree sap—nothing added.
Pancake syrup, which we don’t want to use, is mostly corn syrup with maple flavoring. Pure maple syrup costs more because it takes more work to make, but the rich flavor is worth it!
Quick Tip
Marrying a Vermonter taught me not all maple syrup is the same! Grade B is darker and stronger but less common. For these cookies, I use Grade A for a more classic sugar cookie flavor.
How To Make Healthy Sugar Cookies (Tips)
- Measure carefully: Too much liquid makes cookies flat, too little makes them dry.
- Chill the dough: This keeps cookies from spreading too much.
- Make them even: Use a scoop or spoon for same-size cookies and even baking.
- Check early: Ovens vary, so look a minute before time’s up. Edges should be lightly golden.
- Let them set: Cool on the baking sheet first so they don’t break.
Variations
Make Healthy Sugar Cookies Your Own
The best part? You can make these cookies your own! Try these fun ideas:
- Frost them: My favorite is Cream Cheese Frosting, but for a lighter option, try Healthy Cream Cheese Frosting.
- Add toppings: After frosting, sprinkle on crushed freeze-dried raspberries, mangoes, or strawberries for a fruity twist.
- Sprinkle some fun: Colorful sprinkles make them extra festive!
- Try zest, extracts, or spices: A little lemon, orange, or lime zest are delish. Or add a pinch of cinnamon or a blend like pumpkin pie spice or apple pie spice
Storage
Store leftover healthy sugar cookies in an airtight container at room temp for 3 days or refrigerate for up to a week.
More Dessert Ideas
- Healthy Chocolate-Covered Caramels Rolo candy copycat
- Yogurt Bark with a granola topping
- Healthy Apple Cake made without flour
- Flourless Banana Muffins sweetened with natural sweeteners
- Healthy Crunch Bars with just two ingredients
Healthy Sugar Cookies
Equipment
- Small blender or food processor
- Large sheet pan (15″ x 21″)
- Parchment paper or silicone baking mat
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 flavorings 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°F and line a large sheet pan with parchment paper or a silicone 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.
I’m chelseas sister and she brought these cookies to a get together one time because my kids under two don’t eat refined sugar and they literally changed my life, they are seriously better than regular sugar cookies! I make them all the time now!
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! 🙂