Healthy Sugar Cookies

These soft and chewy healthy sugar cookies are easy to make, refined sugar-free, and naturally sweetened coconut sugar and maple syrup. This is hands down the best dairy-free sugar cookie recipe ever!

5 from 11 votes

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Prep Time 10

Cook Time 10

Total Time 50

Serving cookies

Ingredients

2 cups all-purpose flour, spooned and leveled
1 tsp baking soda
½ tsp salt
¼ cup coconut oil, solid state, softened but not melted
¼ cup maple syrup
1 cup coconut sugar
1 large egg, at room temperature
1 tsp vanilla extract
¼ tsp almond extract, optional

Instructions

Mix the dry ingredients (flour, baking soda, and salt) in a bowl and set them aside.
In a larger bowl, combine softened coconut oil (NOT MELTED), maple syrup, and coconut sugar. Use a whisk or a fork to mix them together well.
Add the egg (make sure it is room temperature), vanilla extract, and almond extract (if using). Mix everything until it's smooth.
Gradually add the dry ingredient mixture to the wet ingredients, stirring until there's no dry flour left.
Chill the cookie dough in the refrigerator for at least 30 minutes to 1 hour. You can chill it overnight if desired.
Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
Use a spoon to scoop out portions of dough (about 2 tablespoons) and roll them into balls. Place the dough balls on a baking sheet and gently flatten them.
Bake in the preheated oven for 7-8 minutes, until the edges are golden brown and the center is slightly underdone.
Right after taking them out of the oven, gently tap the baking sheet on the countertop to create a gooey crinkle center.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling completely.

Notes

Chill the dough. This is my #1 tip to ensure these cookies are thick and chewy. Chilling the dough in the refrigerator for at least 30 minutes allows the coconut oil to solidify and prevents cookies from spreading too much during baking.

Use softened coconut oil, not melted. This ensures proper cookie texture. If you use melted coconut oil, the cookies will be thin.

The “bang” technique. Immediately after taking the cookies out of the oven, gently tap the baking sheet on the counter. This will create a crinkled texture in the cookies, making them extra chewy and gooey in the center.

Maple Syrup: substitute with honey.

Coconut Sugar: you can swap it out with light brown sugar.

Flour: You can try using whole wheat flour or a gluten-free flour blend if you have dietary restrictions.

Coconut Oil: You can use room-temperature butter or vegan butter sticks (like Earth Balance).

Add-Ins: Customize your cookies by adding ingredients like chocolate chips, chopped nuts (e.g., walnuts or almonds), shredded coconut, sprinkles, dried fruit, or even spices like cinnamon or nutmeg.

Storing: Store the cookies in an airtight container at room temperature for up to a week. You can also freeze the cookies for longer storage; ensure they’re well-wrapped to prevent freezer burn,

Nutrition

Course Dessert

Cuisine American

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