Healthy sugar cookies that still taste delicious are possible! These Healthy Gluten Free Sugar Cookies are also dairy free and a fraction of the sugar, all while still tasting amazing.

I’m not usually a sugar cookie fan, I just find them way too sweet. I’m also not an icing girl, it’s always pure sugar- my teeth and tummy start to ache just thinking about it. I’m really excited about these gluten free sugar cookies, though, because they are lower in sugar and utilize sweet potato in the icing (yes, sweet potato!). They aren’t as sickeningly sweet and are still absolutely delicious. Who is ready for a healthy sugar cookie recipe?!

Ingredients for healthy gluten free sugar cookies

• Sugar
• Coconut oil
• Applesauce
• Egg
• Vanilla
• Gluten free flour
• Tigernut flour or almond flour
• Baking soda
• Baking powder
• Salt
• White sweet potato
• Maple syrup

Gluten free sugar cookie notes

Sugar: I have tested this recipe with multiple different sugars. I’ve found that raw turbinado or granulated white sugar works best to get the crunchy edges with softer middles. Coconut sugar results in a thinner, crunchy cookie, but if you love crunchy then feel free to use coconut sugar in these healthy sugar cookies.

Flour: These gluten free cookies call for a combination of gluten free flour and tigernut flour. You can sub the tigernut flour for almond flour, but I always use a mix of flours when baking gluten free. I find this helps with texture and taste. Baked goods can come out dry tasting or flour-y tasting when just using a gluten free flour blend. I find adding some tigernut or almond flour adds to the sweetness, taste, and texture, allowing me to use less added sugar.

Sweet potato icing

Let’s talk about the icing in this recipe. Generally, icing is combo of butter and a lot of powdered sugar. It’s overwhelming sweet, in my opinion. We’re making a healthy sugar cookie icing this time around that also has some added nutrients in it by using sweet potato. Japanese or white sweet potato is quite sweet on it’s own and, when cooked, is perfect for baking with, including making icing!

To make the icing, you use cooked and cooled Japanese or white sweet potato and blend it with some maple syrup, coconut oil, and vanilla. It pairs perfectly with these sugar cookies. I’ve had Standard American Diet friends try them and love them! They didn’t miss the added sugar at all!

More holiday cookies

Paleo Chocolate Crinkle Cookies

Gluten Free Kolachi

Gluten Free Gingernsaps

Gluten Free Cranberry Chocolate Chip Cookies

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Healthy Gluten-Free Sugar Cookies

You won’t believe these gluten free sugar cookies are a fraction of the sugar in a traditional sugar cookie. They are completely dairy free and nut free too! We even use a vegetable in the icing. Trust me when I tell you that everyone will love these! They are perfect for the holidays.

Course Dessert

Cuisine American

Keyword dairy free, gluten free, healthy, Low Sugar, sugar cookie

Prep Time 1 hour hour

Cook Time 10 minutes minutes

Total Time 2 hours hours

Servings 14 cookies

Author Victoria Faling

Ingredients

Cookies

• 1/2 cup granulated sugar
• 1/4 cup coconut oil, softened
• 1/4 cup applesauce room temperature
• 1 egg room temperature
• 1 tsp vanilla extract
• 1 cup 1:1 gluten free flour
• 1/2 cup Tigernut flour or almond flour
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

Sweet Potato Icing

• 1 cup cooked, cooled, and mashed Japanese sweet potato (about 1 large sweet potato)
• 1/4 cup melted coconut oil
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/8 tsp salt

Instructions

• Beat sugar and coconut oil until smooth. Add in the applesauce, egg, and vanilla and beat until combined.
• Sift in the dry ingredients and mix on low until the dough comes together.
• Gather the dough into a ball and refrigerate dough for at least 30 minutes, preferably an hour.
• When ready bake, Preheat oven to 350 F.

  Roll the dough out on a lightly floured surface to about 1/4-1/3 inch thick. Use a round cookie cutter about 2 inches in diameter to cut out cookies. Place cut cookies on a parchment lined baking sheet 2 inches apart. Gather dough scraps into a ball and place back into the fridge until ready to bake another tray.
• Bake for 10-12 minutes on the middle rack, until cookies are just set on the edges and just beginning to golden. Remove and let cool on baking sheet for 10 minutes before transferring to a wire rack.
• Repeat the above two steps with remaining dough.
• While cookies are cooling, you can make the icing. Combine all ingredients in a food processor or blender until smooth. I like to let this sit in the fridge for a couple of hours after so it’s not too runny before icing the cookies. You can feel free to add food dye to the icing, as well.
• Ice, decorate, and enjoy!
• Keep these cookies stored in the fridge. This keeps them soft and keeps the icing from going bad. They can be stored for up to 5 days.