A healthy sugar cookie recipe using oat or almond flour. My cookies have a perfectly crisp edge, chewy center and crunchy sugar top. Plus they are super easy to make. Egg-free, vegan, and gluten-free.
Healthy Sugar Cookie Recipe
This classic sugar cookie recipe is healthier by swapping processed ingredients with healthy ones. Each cookie carries 2 grams of protein and 3 grams of fiber.
The added nutrition is largely because I use oat flour instead of processed white flour. Oat flour which is basically ground oats, brings fiber and essential nutrients to the cookie. Aquafaba or apple sauce is used instead of eggs, making the recipe lighter and vegan. And there are only 5 recipe steps and no waiting for the dough to chill, thanks to the stability of the oat flour.
In the end, you have a quick delicious chewy sugar cookie, topped with sugar crystals, in 20 minutes or less.
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How To Make Sugar Cookies Healthier
Ingredients for these cookies are similar to the ingredients of classic cookies. Take a look at this simple ingredient list:
- oat flour (or almond flour)
- butter (I used vegan butter)
- brown & organic sugar (I used coconut palm sugar and organic cane)
- aquafaba (liquid from a can of UNSALTED chickpeas, or use unsweetened apple sauce or egg replacer for 1 egg)
- baking soda, vanilla, salt
How to Make These Healthy Sugar Cookies
You can find the detailed recipe for Healthy Sugar Cookies at the bottom of this post or by using the Jump to Recipe button at the top. But here I summarize the quick steps to make your own chewy sugar cookies so much healthier than store-bought and easier and healthier than classic sugar cookie recipes.
Step 2. Cream butter with sugars and add in aquafaba, liquid from a can of chickpeas or applesauce, and vanilla.
Step 3. Add oat flour, baking soda and salt to creamed mixture and stir or mix.
Step 4. Use a small cookie scoop to put 12 cookies on pan, and top with mix-ins.
Step 5. Bake for 12 minutes, sprinkle top with a few more mix-ins, and cool and eat!
Tips for the Best Chewy Sugar Cookies
My recipe is hard to mess up, but here are a few tips to help your cookies become a great success:
1. Measure the flour correctly. You can weigh it but I have great success using the spoon and leveling method. Just loosen the flour in the bag with a fork. Use the fork to fill measuring cups and use a knife to level the cups.
2. Make sure your oven is hot enough. I use an oven thermometer to check. The oat flour makes baking these cookies sensitive to temperature. If you don't want to check your temperature, pull cookies out as soon as you see the outer edges begin to brown, and the center un-cooked color disappear. Luckily, because there are no eggs in this recipe, if your cookie is slightly underdone, you won't get sick from raw egg germs - it will just be a bit chewier.
Why This Is My Favorite Sugar Cookie Recipe
It's healthier and EASY. It's hard to mess this up and the ingredients are easy to find. And best of all, because of the oat flour, no chilling is necessary so these cookies can be on your plate (in your mouth) fast!
Substitutions for These Cookie Recipe Ingredients
1. The Flour. You can use almond flour instead of oat flour, just reduce the amount since almond flour is much heavier.
2. The Egg replacer. I use 3 tbsp of aquafaba here which is the liquid from a can of unsalted chickpeas. You can use 3 tbsp of apple sauce instead or even a flax seed egg which is 1 tbsp of flax seed dissolved for 10 minutes in 3 tbsp of water.
3. The Sugars. In the future, I plan on testing this recipe using no sugars and maple syrup instead. I realize this will involve increasing the flour though so I will update this post when I have done that recipe test.
Can You Freeze These Cookies?
Yes, these cookies can be frozen after baking, or the dough frozen before baking. Both last three months in the freezer.
More Easy Healthy Desserts:
- Homemade Milano Cookies
- 2-Ingredient Cut Out Cookies
- Vegan Royal Icing
- Rocky Road Fudge
- Chocolate Peanut Butter Brownies
- Chocolate Protein Balls
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Healthy Sugar Cookie Recipe
- 1 ½ cup oat flour (or 1 ¼ cup almond flour or GF flour)
- ¼ cup butter (I use Earth Balance vegan brand)
- ¼ cup brown sugar (I use organic coconut palm sugar)
- ¼ cup cane sugar (I use organic cane sugar)
- 3 tbsp aquafaba (Liquid from a can of chickpeas, or use unsweetened apple sauce or egg replacer for 1 egg)
- 1 tsp baking soda
- 1 tsp vanilla
- pinch of salt
- ¼ cup crystal sugar sprinkles
- Preheat the oven to 350°F.
- Add parchment paper to a cookie sheet.
- Soften butter in microwave for 30 seconds
- In a mixing bowl, cream the butter with the sugars, then add in aquafaba and vanilla.
- Add oat flour, baking soda and salt to a sifter and sift the mixture into the creamed butter. Or just stir the dry ingredients in a bowl, and add to the creamed butter
- Stir the mixture until creamy. You can use a mixer. The dough will be sticky. But don't chill this dough.
- Using a small cookie scoop, scoop 10 cookies on to the cookie sheet. Press down each with a flat spatula or spoon.
- Sprinkle sugar sprinkles on top.
- Bake for 12 minutes until brown around the ages.
- Quickly sprinkle more sugar sprinkles on top.
- Allow them to cool before putting them in a container. Oat flour will cause the cookies to dry out fast, so keep them contained.
- Both dough and baked cookies freeze beautifully up to 3 months.