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These are the best HEALTHY SUGAR COOKIES ever! They’re soft and chewy and topped with a creamy cashew butter frosting. Plus they happen to be vegan and gluten-free.

These really are the best healthy sugar cookies. So soft and chewy and they stay like that for days!

So what makes them healthy? In this recipe, I replace regular butter with raw cashew butter and regular flour with ground oats (oat flour). The frosting is made with raw cashew butter as well- it just works!

I love using raw cashew butter in all kinds of recipes where you would normally use dairy. You must be sure to use RAW cashew butter, which is sold in health food stores (I like this brand). But it’s also super easy to make at home, which I explain that in the notes section of the recipe box recipe below.

Another great thing about this recipe is that you’ll be using mostly the same ingredients for the cookies and frosting. Here’s what you’ll need…

Healthy Sugar Cookies with Cashew Butter Frosting Ingredients

To make these delicious healthy sugar cookies, you will need the following ingredients.

• Oat Flour– Oat flour is sold in stores, but it’s also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
• Tapioca Flour– Tapioca flour helps to thicken and bind the cookies. If you can’t get your hands on some, then substitute half the amount of cornstarch.
• Granulated Sugar– You can use regular granulated sugar or granulated erythritol (like I did) for sugar free.  Please note that compared to sugar, granulated erythritol is about 70 percent as sweet, so you may want to add a couple extra tablespoons or to your preference. 
• Baking Powder– Just a small amount of baking powder helps the cookies to rise slightly.
• Salt– Don’t forget the salt. It helps to bring out all the other flavors.
• Raw Cashew Butter– Be sure to use raw cashew butter or make your own using raw, unsalted cashews.
• Applesauce– Unsweetened applesauce gives moisture to the cookies without extra fat.
• Coconut Oil– I use refined coconut oil for these cookies, so they don’t taste like coconut.
• Vanilla Extract– Pure vanilla extract is best, but imitation works as well.
• Almond Extract– Optional, but so good! The flavor reminds me of wedding cake.
•  Powdered Sugar- For the frosting, you can use regular confectioners’ sugar or powdered erythritol for sugar free. Another sugar free option is powdered monkfruit sweetener, which is what I used for this recipe and it turned out great.
• Pink Gel Food Coloring- Food coloring is optional, but I recommend it so that you get that beautiful pink color for the frosting. I bought the Americolor brand mine at my local craft store for just a few dollars. You can also purchase it from Amazon.

How to Make Healthy Sugar Cookies

Follow these instructions and you’ll have healthy sugar cookies with cashew butter frosting in no time:

Prepare the Cookies

• Whisk the oat flour, tapioca starch, baking powder, and salt together in a medium size bowl. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cashew butter and coconut oil together until smooth on high speed, 1-2 minutes. Add the granulated sugar and beat for an additional minute. Next add in the applesauce, vanilla extract, and almond extract and beat until combined, scraping down the bowl as necessary.
• Add in the dry ingredients in 2 parts on low until combined.
• Cover the dough and refrigerate for at least an hour or overnight.
• When ready to bake, preheat oven to 350°F and line 1-2 baking sheets (depending on size) with parchment paper or silicone baking mats. Set aside.
• Using a cookie scoop (about 2 tablespoons), scoop out balls of dough a place them on the prepared baking sheet. Using your hands, flatten the balls of dough to form round disks that are a little less than a half an inch thick. I find it helpful to spray a bit of nonstick spray on my fingertips, so the dough doesn’t stick.
• Bake for 10 minutes and remove from oven. Allow the cookies to cool COMPLETELY before removing them from the cookie sheet. They will seem very soft but they will firm up as they cool.

Prepare the cashew butter frosting.

• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cashew butter and coconut oil together until smooth on high speed, 1-2 minutes. 
• Add in the powdered sugar, salt, and vanilla extract, and pink food coloring (if using) on low until combined. Increase to high and beat for 1-2 minutes, scraping down the bowl as necessary.
• You can use the frosting immediately or refrigerate it if you want it to firm up slightly.
• Frost the sugar cookies and top with sprinkles if desired.

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Tips and Storage

• Silicone baking mats work great for this recipe and for most cookie recipes. They are worth the investment as you can use them over and over again instead of buying parchment paper.
• The dough can be a bit sticky, so you may need to rinse your hands a few times while flattening the cookies. I find it helpful to spray a bit of non-stick spray on my fingertips.
• You should store your homemade sugar cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 10 days. The cookies will freeze well (unfrosted) for up to three months.

Want more healthy cookie recipes?

Check these out:

Healthy Chocolate Chip Oatmeal Cookies

Peanut Butter Protein Cookies

Pumpkin Spice Oatmeal Cookies

Please let me know how you like the healthy sugar cookies with cashew butter frosting in the comments! I love to hear from you and your star ratings encourage others to give the recipe a try. 🙂

Enjoy!

Crystal