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Healthy Sugar Cookies with Cashew Butter Frosting
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5 from 14 votes

Healthy Sugar Cookies with Cashew Butter Frosting

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.
Prep Time30 mins
chill time1 hr
Total Time1 hr 30 mins
Course: Dessert
Servings: 15
Calories: 207kcal
Author: Crystal Yentzen

Ingredients

Sugar Cookies

  • 1 and 3/4 cups oat flour*
  • 3 tablespoons tapioca flour
  • 2/3 cup granulated sugar of choice* see notes
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup raw cashew butter*
  • 1/3 cup applesauce unsweetened
  • 2 tablespoons coconut oil refined
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract optional

Cashew Butter Frosting

  • 1/2 cup raw cashew butter*
  • 3 tablespoons coconut oil refined
  • 1/2 cup powdered sugar of choice* see notes
  • 1 teaspoon vanilla extract
  • pinch salt
  • A few drops of pink gel food coloring* optional

Instructions

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 baking sheets 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 little non-stick 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 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.
  • Enjoy!

Notes

  1. 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.
  2. 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. 
  3. Raw Cashew Butter- Be sure to use raw cashew butter ( I love this brand) or make your own using raw, unsalted cashews. To make your own, place about 2 cups of raw cashews in a food processor and process for about 10 minutes, stopping every 3 minutes to scrape down the sides. Allow to cool before using in recipes. 
  4.  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. 
  5. Pink Gel Food Coloring- Food coloring is optional, but I recommend it so that you get that beautiful pink color. I bought the Americolor brand mine at my local craft store for just a few dollars. You can also purchase it from Amazon.
  6. 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. 

Nutrition

Calories: 207kcal | Carbohydrates: 16g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Sodium: 83mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg