These healthy sugar cookies are made without chilling, and are higher in protein and fiber, with a perfectly crisp edge, chewy center and crunchy sugar top thanks to oat flour. Easy to make in 20 minutes.
In a mixing bowl, cream the butter with the sugars, then add in applesauce and vanilla.
½ cup butter, ½ cup brown sugar, ¼ cup cane sugar, ¼ cup applesauce, 1 teaspoon 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
1 ¼ cup oat flour, 1 teaspoon baking soda, pinch of salt
Stir the mixture until creamy. You can use a mixer. The dough will be sticky. But don't chill this dough because it will dry out your cookie.
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 9-10 minutes until brown around the edges.
Quickly sprinkle more sugar sprinkles on top.
¼ cup crystal sugar sprinkles
Storage
Allow them to cool before putting them in a container. Oat flour will cause the cookies to dry out fast, so keep them contained and at room temperature.
Both dough and baked cookies freeze beautifully up to 3 months.
Video
Notes
Frost the cookies by first cooling completely then drizzling on my Vegan Royal Icing. Sprinkle sprinkles before the frosting hardens.You can store leftovers in a sealed container at room temperature. The cookies will keep fresh for 3-4 days. Try to avoid refrigerating them as the oat flour will dry out quickly.