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Healthier Sugar Cookies

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Prep Time 20 minutes
Cook Time 5 minutes
Rest Time 30 minutes
Total Time 55 minutes

Ingredients
  

  • ½ C flour: AP, GF, WW
  • ¼ C coconut flour*
  • ¼ tsp. baking soda
  • Pinch of sea salt
  • 1 TBSP cane sugar
  • 2 TBSP (28 g) vegan butter, room temperature*
  • 1 egg room temperature*
  • 1 ½ TBSP honey
  • 1 tsp. vanilla
  • Optional: pinch of almond extract

Instructions
 

  • Combine the flours, baking soda, and sea salt and set aside
  • Cream the butter and sugar together
  • Add the egg, honey, vanilla, and optional almond extract
  • Gradually incorporate the dry ingredients in; be careful not to overmix
  • Chill the dough for 30 minutes in the fridge and preheat the oven to 350°F*
  • Place a chunk of the dough between 2 pieces of wax paper and roll it out to ¼“ thick (the ideal thickness for soft, chewier cookies)*
  • Peel back the top piece of parchment paper, cut out the cookies, transfer to a prepped baking sheet, and repeat until all of the dough is used
  • Bake for 4-5 minutes* – unlike other cookies, you want to take these out before the edges start to brown, so pull them as soon as they start to change color or have gained SOME color!

Notes

  • *Flour: be sure to use the scoop and level method when measuring the flour. For a refresher, watch this short reel
  • *Coconut flour: I don’t often call for special ingredients that aren’t common pantry staples, but when I do, it’s for a reason. Coconut flour is the secret trick with these cookies; it provides the distinctive sugar cookie flavor (and not only does it add flavor, but fiber too!)
  • *Room temperature: this is super important for the texture and shape of the cookies! Don’t melt the butter to get it to room temperature either, please be patient as melted butter can make the cookies spread too much.
  • *5. Chilling the dough solidifies the fat in the dough (which is the butter), so as the cookies bake, the fat takes longer to melt meaning that the cookies spread less and hold their cute little shapes better
  • *6. Too much flour can dry out any kind of cookie, so rather using the traditional flour the counter and roll out the dough technique, wax paper guarantees your cookies won’t turn out dry from excess flour
  • *8. Bake for an additional minute or so if you prefer a crisper cookie with more of a bite to it
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