Healthy Sugar Cookies

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These Healthy Sugar Cookies are delicious 4-ingredient cookies made with no eggs and no dairy. They have a sweet taste and a delicate texture, perfect with a coffee or a cup of tea.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-sugar-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time30

Total Time40

Servings: small cookies

Calories: 32.9kcal

Author: Carine Claudepierre

Ingredients

1 cup All-Purpose Flour (note 1)
¼ cup Maple Syrup (note 2)
3 tablespoons Coconut Oil firm and not liquid, or dairy-free butter
1 tablespoon Almond Milk (note 3)

Optional - highly recommended for flavors

¼ teaspoon Salt
1 teaspoon Vanilla Extract

US Customary - Metric

Instructions

In a mixing bowl, add flour, maple syrup, dairy free butter or coconut oil, almond milk, vanilla extract, and salt - if used.
Use the paddle attachment of your stand mixer, or stir with a rubber spatula, or use your fingers to rub the dairy-free butter or firm coconut oil with the flour. Since your hands are warm, the butter/coconut oil melt in the flour, gently forming a dough as you knead
If too dry, or crumbly, add an extra tablespoon of almond milk, if too wet, sprinkle a little more flour.
Knead until it forms a smooth cookie dough. Divide it in two pieces of the same size, wrap each in plastic wrapping, and press them into a circular shape.
Refrigerate the dough for 30 minutes, or until the dough firms up a bit.
Preheat the oven to 350 °F (180 °C).
Cover a baking sheet with parchment paper. Slightly oil the paper with a cooking oil spray. Set aside.
Remove the plastic wrapping and knead the dough again as it's hard and cold after spending time in the fridge and the dough could be a bit crumbly.
Place the cookie dough on a lightly floured surface and roll it with a rolling pin into a thin sheet of about 0.2 inch (1/2cm) in thickness.
Use a cookie cutter to cut out the shapes and place each cookie on the prepared baking sheet. The cookies won't spread in the oven but keep a little space between each of them to make sure they don't touch each other.
Bake the cookies for 8-10 minutes at 350 °F (180 °C) until lightly golden-brown on the edge, they will stay white pale overall it doesn't mean you have to bake them more! The longer you bake them, the harder they will be.
Let the cookies cool down for 5 minutes on the cookie sheet, then on a cooling rack.
Serve the sugar cookies plain or decorate them with my royal icing recipe.

Equipment

Christmas Cookie Stamper

Notes

Note 1: You can also use whole wheat flour and spelt flour. For a gluten-free version, use my gluten-free conversion guide.

Note 2: Any unrefined liquid sweetener works, like coconut nectar or agave syrup.

Note 3: You can use any milk alternatives like soy milk or coconut milk, though the latter might give a slight coconut aftertaste.

Storage: Store the cookies in an airtight container for up to 4 days. Freeze up to 1 month in zip bags. Thaw at room temperature the day before.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition