Healthy Sugar Cookies
Can a sugar cookie really be healthy?
A typical sugar cookie contains unhealthy, gluten-filled white flour, white sugar and butter – 3 of the most unhealthy ingredients. But sometimes you or a family member is craving something sweet and satisfying during the holidays or for a birthday.
What can you do?
Try this very easy recipe. These cookies are delicious, satisfying and sweet while still being gluten-free, dairy-free, refined sugar-free and fully plant-based (unless you opt to use eggs). Most sugar cookie recipes call for 2.5 cups of refined white sugar in their recipes; this recipe contains less than one-third that amount, plus we used coconut sugar.
The benefits of coconut sugar is that it’s an unrefined sugar that retains its vitamins and minerals, short chain fatty acids plus the fiber inulin. It’s the fiber content of coconut sugar that yields its lower glycemic index. While those are some nice benefits, the bottom line is that it’s still sugar and therefore should be used in extreme moderation and only on special occasions.
Lastly, the brown color of coconut sugar gives the cookies a more golden color than the typical stark-white sugar cookie.
This recipe is courtesy of Rachel, our Registered Dietician.
2 1/4 cup Bob’s Red Mill organic almond flour
1/2 cup Bob’s Red Mill organic coconut flour
3/4 cup organic refined coconut oil (or vegan butter substitute, we used Miyoko’s vegan butter made from coconut oil and cashews, softened)
3/4 cup organic coconut sugar
2 tsp organic vanilla
2 organic flax eggs (or 2 pasture raised eggs)
1/2 tsp baking soda’
1/2 tsp Himalayan sea salt
Preheat oven to 350.
Get about 6 tablespoons of hot water and add to it 2 tablespoons finely ground organic flax seeds. Stir and let sit a few minutes until thickened.
In a bowl, mix the coconut oil, sugar, flax eggs (or regular if you’re using), and vanilla extract.
In a separate bowl, combine the baking soda, salt, almond flour and coconut flour. Using a hand mixer, add the dry mixture to the wet mixture.
Roll the dough into a ball and refrigerate for 30 minutes or more.
Sprinkle a clean surface with coconut flour and roll the dough out until it has reached the desired thickness (roughly 1/4 of an inch). Cut out the cookies with whatever cutter shapes you have.
Bake for 10-12 minutes, until they start to brown.
Transfer the cookies to a cookie rack and allow them to cool completely before frosting.
For the frosting we used Simple Mills vanilla frosting, which has 8g of sugar per 2 tablespoons and only 8 ingredients, compared to 19 grams of sugar in most store-bought versions. I mixed in beet powder from Suncore Foods to give the frosting a red color, but any powder would work.