Healthy Sugar Cookies
Notes: the perfect holiday cookie, unfrosted or frosted. It's gluten-free, grain-free & nut-free too! If you don't mind the darker color (pictured here…or you're going to frost anyways), you can use coconut sugar in this recipe like I did. If you prefer a lighter more traditional looking sugar cookie, use unbleached cane sugar. I love using these with cookie cutters 🙂
Ingredients
- 1/4 cup butter softened (4 TB)
- 1/2 cup coconut sugar or unbleached cane sugar
- 1/2 cup coconut flour
- 1 egg
- 1/2 tsp baking powder
- 1 tsp vanilla
- 1-2 tbsp flaxseed meal
Frosting (optional)
- 1/2 cup powdered sugar
- 1 tsp vanilla
- 2 tsp almond or coconut milk
- 1 tbsp sprinkles (optional)
Instructions
- Preheat oven to 350 and line a baking sheet with parchment paper.
- Add butter, coconut sugar and egg to a mixing bowl and mix with a electric mixer to combine. Add in dry ingredients and mix well. The mixture will look dry and crumbly.
- Squeeze dough together with your hands to combine and place in fridge for 30 minutes (or up to a day).
- Flatten dough on a parchment lined cutting board and use cookie cutters to form cookies. I like doing one by one, vs trying to roll this dough.
- Bake for 7-10 minutes depending on the size and thickness of the cookies. They'll be a light golden brown on top when done.
For the frosting:
- Whisk all ingredients together in a small bowl with a fork until there are no lumps. I like to set in the fridge for 5 minutes to make it easier to spread. Spread on cookies. Optional to sprinkle with sprinkles if you prefer. Store in an airtight container or in the fridge.