Healthy Lofthouse Sugar Cookies (Gluten-Free + Grain-Free)
Note: Cook Time includes one-hour of Chill Time, which is essential to ensuring the cookies don’t spread too much and have a tender middle.*See additional Notes below.Soft, chewy cookies inspired by classic Lofthouse sugar cookies—made paleo-friendly with almond flour, ghee, and maple syrup. Frost with a coconut butter glaze or creamy frosting for the perfect healthy holiday (or anytime!) treat.
Servings 20 - 24 cookies
Ingredients
For the Cookies:
- ½ cup ghee melted and cooled (or sub 1 stick of unsalted butter, melted and cooled)
- ⅓ cup light amber maple syrup
- 1 large egg plus 1 egg yolk room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 2 cups almond flour
- 1 cup arrowroot starch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ¼ teaspoon kosher salt
Option 1 – Coconut Butter Glaze (Paleo Option):
- ¼ cup melted coconut butter
- 1 tablespoon maple syrup or honey
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- 1 –2 tablespoons unsweetened almond milk to thin as needed
Option 2 – Cream Cheese Icing (Thick, fluffy, spreadable. More of a frosting vibe—great for soft sugar cookies or holiday cutouts. Gives a richer, tangier flavor that holds shape for piping or spreading.):
- 2 tablespoons room temperature ghee
- 2 oz. dairy-free cream cheese or sub regular cream cheese, room temperature
- 2 cups sifted organic powdered sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon kosher salt
- 1-2 tablespoons unsweetened almond milk if needed
To Garnish:
- ¼ cup dye-free sprinkles or shredded coconut / crushed freeze-dried fruit for paleo option
Instructions
For the Cookies:
- In a large mixing bowl, whisk together the melted and cooled ghee, maple syrup, egg, egg yolk, vanilla, and almond extract for about 1 minute, until the mixture looks glossy and fully emulsified.
- In a separate bowl, whisk together almond flour, arrowroot starch, baking powder, baking soda, cream of tartar, and salt until there are no visible streaks of starch.
- Add the dry ingredients to the wet and mix with a wooden spoon or spatula until a soft, uniform dough forms. It should feel slightly sticky but firm enough to scoop. Cover tightly with plastic wrap and refrigerate for at least 1 hour (up to overnight) to help the dough firm and the flavors develop.
- When ready to bake, preheat the oven to 350°F.
- Line two baking sheets with parchment paper. Using a 2-tablespoon cookie scoop, portion 8–9 cookies per sheet, leaving 2 inches between each for spreading.
- Bake for 11–12 minutes, rotating the sheets halfway through, until the cookies are puffed, lightly golden around the edges, and just set in the center.
- Remove from the oven and tap the bottom of each baking sheet gently on the counter to deflate the cookies slightly for that classic soft, chewy texture.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
Option 1 – Coconut Butter Glaze (Paleo Option):
- In a small bowl, whisk together melted coconut butter, maple syrup (or honey), vanilla, and salt.
- Add almond milk 1 tablespoon at a time until smooth and drizzle-able. If the glaze begins to firm up, warm briefly over low heat or in a microwave for a few seconds before using.
Option 2 – Cream Cheese Icing:
- In a medium bowl, beat ghee and cream cheese with a hand mixer until smooth and fluffy, about 1 minute.
- Add powdered sugar gradually, mixing between additions.
- Add vanilla, almond extract, and salt, then beat another 30 seconds. Thin with almond milk as needed.
To Assemble:
- Using an offset spatula or spoon, spread about 2 teaspoons of glaze or icing over each cooled cookie, leaving a small border.
- Top paleo-style cookies with shredded coconut or crushed freeze-dried fruit; use dye-free sprinkles for the frosted version.
To Serve & Store:
- Serve immediately or store in an airtight container for up to 3 days.
- If using the cream cheese version, you should consume the day-of, or store it in the fridge. Note that the cookies will soften if iced and stored in the fridge.
Notes
A few recipe notes:
- The one-hour chill time is essential to ensuring the cookies don’t spread too much and have a tender middle.
- Cream of tartar also plays a critical role here, acting as a leavener and keeping the cookies soft without getting too crisp. It can be found in the spice aisle.
- If you can’t find light amber maple syrup, regular maple syrup is fine. Note that the cookies will be a darker hue.
- If y.ou plan to make the cookies in advance, do not frost them with the cream cheese frosting until the day you’re ready to serve. For an option that has a longer shelf-life, use the icing option.
- No ghee? You can use melted butter or coconut oil instead, though the texture will vary slightly. Butter gives a richer flavor, while coconut oil keeps them fully dairy-free.
- No arrowroot starch? Substitute tapioca starch in an equal amount. The cookies may be a touch chewier but will still bake beautifully.
- Want to make them lower-sugar? You can reduce the maple syrup to ¼ cup and add 1–2 tablespoons of almond milk to balance the dough’s texture.
- For egg-free cookies: Try using a flax egg (1 tablespoon flaxseed meal + 2½ tablespoons water, let sit 5 minutes). The cookies will be slightly denser but still soft and delicious.
- Don’t have almond extract? Simply increase the vanilla extract to 2½ teaspoons for a classic sugar cookie flavor.