It was one of my friend's birthday last week and I asked him what his favorite cookie was. His response was - sugar cookies from Kroger. I then asked if he would prefer a homemade one and he said "If it can be done in the healthiest way possible, yep!" With the name "sugar cookie", it is a little hard to make something like that healthy, so I decided do a different take on one with elevated flavors - knowing that I wouldn't really be able to recreate the normal flavor. I chose almond flour and coconut sugar for the base of the cookie which created a deeper, brown sugar-caramel type flavor. I decided to stick with a similar flavor for the frosting as well. I consider this to be the healthier, brown sugar-ish cousin to the sugar cookie, lol!
They were chewy on the outside and soft on the inside after they came out of the oven and cooled for a bit. I stored them in a container on the counter for a day before I frosted them and brought them over to my friend. They got softer as they sat in the container but were still awesome. Just make sure to store them on parchment paper and not directly on top of each other or they might stick. You might want to try storing them in the fridge or a baggie to see if one of those ways would keep them chewier if you like them better like that. Either way, they are a fun, new, naturally gluten-free cookie to try out with a great flavor, frosted or not! Also, while this might be healthier than a sugar cookie, coconut sugar is still sugar and should be enjoyed as a treat, in moderation.
Servings: 24 cookies
Prep/Total Time: 25 minutes (not including time to cool and frost)
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I am a food loving, activity seeking health coach who resides in Franklin, TN with my husband and two sweet dogs (Lola & Penny).
I believe everyone should eat balanced and not cut food groups if you don't medically need to. All foods can fit in a healthy diet. Unfortunately, I have to avoid gluten and also limit myself with dairy, so my goal is to provide healthy, gluten-free/dairy-free recipes so EVERYONE can enjoy all foods, even if you do have to cut out certain food groups. My recipes are encouraged for everyone to eat, not just for those with sensitivities/allergies! Most of my recipes can be easily converted by using real dairy and whole-wheat in place of my allergy-free substitutes.
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