Go Back

Healthier Lofthouse Cookies

A guilt-free version of the beloved soft sugar cookie, these Healthier Lofthouse Cookies are perfect for families, parties, or as a nutritious snack.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 8 minutes
Total Time 1 hour 8 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Provides the cookie's base.
  • 1/2 cup oat flour Adds a nutty flavor and softer texture.
  • 2 tbsp cornstarch Gives cookies a tender and fluffy texture.
  • 2 tsp baking powder Helps cookies rise and stay soft.
  • 1/2 tsp baking soda Aids in leavening.
  • 1/2 tsp cream of tartar Stabilizes the egg whites.
  • 1/2 tsp salt Enhances sweetness and balances flavors.
Wet Ingredients
  • 3/4 cup coconut sugar Adds a subtle caramel-like sweetness.
  • 1/2 cup unsalted butter Provides creamy richness.
  • 1/4 cup coconut oil Adds moisture and coconut flavor.
  • 1/2 cup Greek yogurt Increases moisture and adds protein.
  • 1 large egg Binds the ingredients.
  • 2 tsp vanilla extract Adds aromatic flavor.
For the Frosting
  • 1 cup powdered sugar Creates the sweet frosting.
  • 2 tbsp non-dairy milk Used to adjust frosting consistency if needed.

Method
 

Preparation
  1. In a large bowl, whisk together all-purpose flour, oat flour, cornstarch, baking powder, baking soda, cream of tartar, and salt.
  2. Blend coconut sugar in a blender for 15-30 seconds until it becomes powdered sugar.
  3. Using a mixer, beat the unsalted 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, mixing until just combined.
  5. Add the dry ingredients gradually, mixing until just combined. Fold the last bit with a spatula.
  6. Flatten the dough into a disk, cover it with plastic wrap, and chill for 1 hour or overnight.
Baking
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Roll the dough to about 1/4 – 1/2 inch thick and cut with a cookie cutter.
  3. Bake for 7-8 minutes until puffed but slightly underdone. Allow cooling on a wire rack.
Frosting and Decorating
  1. Beat unsalted butter for 5-10 minutes until light and creamy. Mix in powdered sugar until fluffy.
  2. Add non-dairy milk to adjust the frosting to desired consistency, if necessary.
  3. Frost each cooled cookie and decorate with sprinkles.

Notes

Chill the dough for optimal cookie shape, and avoid overmixing.