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.

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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, 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. 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. I haven't tried this recipe with gluten-free flour, but I suspect it should work fine if you use 3/4 cup of a 1:1 GF blend and 1/4 cup of almond flour.

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.

Nutrition