I ate two of these healthy sugar cookies, straight from the oven!
The best healthy sugar cookies
It’s officially December now, which means you have a great excuse to make cookies.
Why not go ahead and bake a batch of these soft sugar cookies, to find out if your self restraint is better than mine?
(As if anyone needed an excuse to bake cookies.)
The perfect sugar cookie should be thick, buttery, and so incredibly delicious it makes you want to polish off the entire batch in a single sitting.
This healthy sugar cookie recipe fulfills all of the above requirements. And yet these cookies are whole grain, lower in sugar, and cholesterol free at the same time.
Yes, healthy sugar cookies!
Do you bake cookies during the holidays?
My grandmother loved baking Christmas cookies more than anyone else I know. Each year, she’d make at least ten different kinds of cookies.
Michelle and I liked to help. She helped by rolling out the dough… and I helped by eating all the finished cookies! My grandfather nicknamed me “Cookie Monster” because, even before my head was tall enough to reach the table, I was stealing cookies off the tray.
Some things haven’t changed much.
The recipe was adapted from my Vegan Sugar Cookies.
Healthy Sugar Cookies
Ingredients
- 3/4 cup spelt flour or whole wheat pastry or all purpose flour (or try these Keto Sugar Cookies)
- 1/4 tsp baking powder
- 1/4 tsp salt (just under level)
- 3/8 tsp baking soda
- 1/4 cup white sugar or sucanat, coconut sugar, or evaporated cane juice (or xylitol for a sugar-free version)
- 1/2 tsp pure vanilla extract
- 1 1/2 tbsp milk of choice
- 1/4 cup butter or coconut oil
Instructions
- Healthy Sugar Cookies Recipe: Combine dry ingredients and mix very, very well. In a separate bowl, melt the vegan butter, then stir in vanilla and milk. Pour dry into wet and mix again. Form balls or roll out (not too thin), then use a cookie cutter to make shapes. If you want soft cookies, you’ll need to get the dough very cold. (So roll the balls first, then fridge until cold.) Cook in a 325F preheated oven for 9 minutes. They will look very underdone when you take them out, but that’s ok!! Just let them cool for 5 minutes before touching. (I know it’s hard!) These cookies will keep at least four days, in a lidded plastic container. As a general rule, you should store soft cookies in plastic containers and crispy cookies in glass ones.
Notes
More Delicious Holiday Cookie Ideas
They look yummy, albeit not healthy (not sure why they would be labeled as such), yummy, yes. I consider Fresh caught salmon and organic chia seeds healthy, but not sugary cookies, lol. Anyway, will try with gluten-free flour.
Making these tomorrow. These WILL be made tomorrow. Yuuuuummmmmm….
i made some both times i did they were sticky how do i make thim the way they are sapose to be . i used all purpose floure. cane juice , smartbalance butter , 2% milk and evrything else was the same
These look DELICIOUS! I want to try them but I can’t find the nutritional info. I’m just curious how many calories are in them. In another comment, you said there was a link to the nutritional info but I searched everywhere and it isn’t here – could you re-post or just let us know the calories? Thank you!!
Do not use coconut oil, it make the dough flaky. Still tastes great if u do bake with coconut oil.
Katie this recipie is perfect!! I am really into health but I love baking (just like you!…even our names are both Katie lol). Anyway I bake “unhealthy” sugar cookies for my family all the time until I came across this recipie! My family didnt even know I switched recipies! They taste so similar (unlike my brownie to black bean brownie switch…that was a tad more obvious). I used sweetener so my family calls this ” sugar-less sugar cookies” :). Thanks so much for sharing this…. My next recipie I will try is flourless oatmeal raisin cookies!
Thank you for making them!
am i missing something? where’s the frosting recipe?!…
Oooh! I have leftover coconut milk in the fridge, a rare thing for me. Milk of choice!
Now I have an excuse to make these cookies! Again!
Hi Katie,
These sugar cookies look superb! I just wanted to give you a head’s up that there is no nutritional information link for this post. I thought I was crazy, but even used the search function within my browser; the link is definitely missing. Thanks for your tasty recipes and gorgeous food photos!
Hi Katie,
I made your delicious sugar cookie recipe today and I thought I would let you know how happy it made a bunch of college students. I’m a student in Boston, and due to the lockdwn I’m stuck in my brownstone w/o access to a dining hall, so I made your cookies to share and they definitely helped brighten everyone’s day! As a student I really appreciate that your recipes use easy to find (and cheap!) ingredients. Thanks again! =)
I’ve always made these with coconut oil, and oh my gosh- they are amazing!!! this is my new go-to cookie recipe. Since coconut oil is solid in colder temps, I just measure out 1/4 cup and throw it in the microwave for a minute, then stir in the milk before adding it to the dry ingredients. Sometimes I also just freeze the dough and dig in 😛 thanks for such a yummy recipe! All of my friends ask for it 🙂
Hi, I am going to attempt to make these cookies, so I was just wondering. Could u clarify what was stated in the ingredients: 1/4 tsp plus 1/8 tsp of baking soda. Do u mean add a 1/4 tsp of baking soda and then add another 1/8th tsp of baking soda again?
Katie…I’ve made these cookies several times and they are awesome! I was wondering what frosting you put on them. I’m pregnant and I’ve been craving the Lofthouse cookies…you know…the ones that are buttery soft with the delicious frosting on them! These are the closest and healthiest option I’ve tasted minus the frosting…but I’m desperatley needing the frosting on these cookies right now! Thank you so much!!!
Hi Katie! Just came across your recipe and it looks delicious! Just wondering what kind of frosting you put on the cookies? Do you have a recipe for a healthy frosting? Thanks!
Oh my gosh. What’s the frosting?! 🙂
Thank you for this recipe! I did this recipe with almond extract and it was so “merveilleux”…I ate them within three days… Sorry if my english isn’t quite good, my maternal language is french…