Naturally gluten and dairy free, as well as sugar-free/vegan friendly, these are a healthier version of your favorite soft sugar cookies! Made with just a couple simple ingredients, these are the perfect healthy sweet treat for the weekend! To keep the recipe vegan or sugar free, see recipe notes below the recipe for substitutions.
Cookie Ingredients:
2 1/2 cups oat flour
2/3 cup coconut sugar
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
1/3 cup coconut oil, melted
1/3 cup unsweetened yogurt
2 flax, chia or regular eggs
Cookie Instructions:
First, preheat the oven to 325° and line a baking sheet with parchment paper.
While the oven is preheating, mix together your dry ingredients in a large dish until well combined.
In a separate medium sized dish, whisk together your wet ingredients.
Slowly add your wet ingredients to your dry ingredients, whisking well to combine.
Once fully mixed, scoop your cookies with a cookie dough scooper and place them on your prepared cookie sheet.
Bake cookies at 325° for 10 to 12 minutes, until set.
Remove cookies from the oven and place them on a baking rack to cool.
Once cookies are cooler, top them with icing and sprinkles (sprinkles optional).
Icing Ingredients:
1/3 cup coconut butter, melted
2-3 TBS maple syrup or honey
1/3 cup berries of choice (I used strawberries)
Icing Instructions:
Add your coconut butter to a small dish and microwave it for 1 minute, or until melted (you can also heat it on a small saucepan over medium-low heat).
Once the coconut butter is melted, mix in your maple syrup/honey and stir until smooth.
In a separate small dish or saucepan, heat your berries until they are cooked through and hot (usually 1 minute in the microwave).
One heated, mash your berries with a fork until smooth and add them to your coconut butter and maple syrup mixture.
Stir together everything until a smooth icing forms and then spread on top of your cookies! Enjoy!
Recipe Notes:
To keep the recipe sugar free, use monk fruit in the place of the coconut sugar and sugar free maple syrup in the icing (I like Lakanto).
To keep the recipe vegan, use 2 flax or chia eggs and dairy free yogurt!
If you make this recipe, please leave a review below! I would love to hear your feedback!
