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Healthier Lofthouse Cookies

A delightful twist on classic Lofthouse cookies, these healthier treats are soft, fluffy, and perfect for families looking for a tasty yet nutritious dessert.
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Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Provides structure and stability to the cookies.
  • 1 cup oat flour Adds a nutty flavor and fiber, enhancing nutrition.
  • 1 tbsp cornstarch Creates softness and a tender crumb texture.
  • 1 tbsp baking powder Helps the cookies rise and stay light.
  • 1/2 tsp baking soda Contributes to the overall leavening process.
  • 1/2 tsp cream of tartar Stabilizes the egg whites and adds volume.
  • 1/4 tsp salt Enhances flavor and balances sweetness.
Wet Ingredients
  • 1/2 cup coconut sugar Natural sweetener with a lower glycemic index.
  • 1/2 cup unsalted butter Gives richness and flavor to the cookie dough.
  • 1/4 cup coconut oil Keeps the cookies moist and adds a hint of coconut flavor.
  • 1/4 cup Greek yogurt Moistens the dough while adding protein.
  • 1 large egg Binds ingredients together and adds richness.
  • 1 tsp vanilla extract Offers aromatic depth and enhances sweetness.
Frosting
  • 2 cups powdered sugar Perfect for making the frosting sweet and creamy.
  • 2 tbsp non-dairy milk Adjusts frosting consistency if needed.

Method
 

Preparation
  1. In a large bowl, whisk together all dry ingredients: all-purpose flour, oat flour, cornstarch, baking powder, baking soda, cream of tartar, and salt.
  2. Create powdered sugar with coconut sugar by blending it in a blender on high for 15-30 seconds until it becomes a powder.
  3. Using a hand mixer or stand mixer with the paddle attachment, beat the butter and powdered coconut sugar until light and fluffy.
  4. Add coconut oil and Greek yogurt, beating until combined, then add the egg and vanilla, beating until just combined.
  5. Add the dry ingredients and beat until just combined, then fold in the last bit with a rubber spatula, ensuring not to over-mix the dough.
  6. Remove the dough, flatten it into a disk, cover it with plastic wrap, and chill for 1 hour or up to overnight.
Baking
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Lightly flour the surface and roll the dough out to about ¼ – ½ inch thick. Cut with a 2-inch circle cookie cutter.
  3. Bake at 350°F for 7-8 minutes until just baked; do not overbake.
  4. Allow the cookies to cool on a wire rack.
Frosting
  1. For the buttercream, beat the butter for 5-10 minutes until lighter in color and fluffy.
  2. Add powdered sugar and beat until combined and fluffy. Optionally, add food coloring and a splash of milk if necessary to achieve the desired consistency.
  3. Frost each cooled cookie with buttercream and decorate with sprinkles.

Notes

Chill the dough adequately to enhance flavor and minimize spreading during baking. Store baked cookies in an airtight container at room temperature for up to 5 days. This recipe can be customized with mix-ins or flavored frostings.