Out of all the cookies on my site, I noticed that there wasn’t a single homemade sugar cookie! HOW DARE I.
Admittedly, I’m a little ashamed. Especially as a self-proclaimed cookie radical. No politicial talk here, we believe in cookies for the greater good of America (and the world).
I’m here to give the people what they need!
In all seriousness, I’ve been playing around with this recipe for a few weeks now. First goal was to make a whole grain sugar cookie. Whole wheat pastry flour was the answer and has been one of my favorite flours to work with over the past few years. While sometimes tricky to find, I promise it’s worth the search. WW pastry flour keeps the cookies light and soft, but still provides a nutritional boost of fiber and protein (versus regular all purpose flour).
My second goal was to eliminate the dairy. Now I’m not a butter hater at all (remember my brown butter phase?), however the thought of a sugar cookie with a hint of coconut oil flavor was screaming MAKE ME NOW.
You guys get me, right?
The third goal was to eliminate the refined sugar in the cookies. Coconut sugar worked like a charm to create a wonderful flavor. If you haven’t had coconut sugar before, you may think that it would taste like coconut. Surprise: It doesn’t at all! It almost has a toffee, buttery flavor to it.
Make natural icing! Major success thanks to these freeze dried strawberries I’m in love with. All I did was mix organic powdered sugar with the strawberry powder, almond milk, honey and a little vanilla. Boom! Beautiful strawberry icing, that actually hardens fairly well.
P.S. I also scaled back on the sugar in the cookie tremendously because I feel you get enough sweetness from the icing.
Alright, enough chatting about why these are awesome. Valentine’s day is this weekend and you’ve got a date with these cookies. Hope you love! If you make them, please be sure to leave a comment below or tag #ambitiouskitchen on Instagram.
- Serves: 12 cookies
- Serving size: 1 cookie with icing
- Calories: 164
- Fat: 6.9g
- Saturated fat: 5.5g
- Carbohydrates: 23.2g
- Sugar: 11.3g
- Fiber: 1.7g
- Protein: 2.1g
- 1/3 cup melted and cooled coconut oil
- 1/3 cup coconut sugar (organic cane sugar also works)
- 1 egg
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 teaspoon almond milk
- 1 1/2 cups whole wheat pastry flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For the strawberry icing:
- 1 cup freeze-dried strawberries
- 1/2 cup powdered sugar
- 1 teaspoon honey or agave nectar
- 1/4 teaspoon vanilla extract
- 2-3 tablespoons almond milk
- In a large bowl of an electric mixer add in coconut oil, coconut sugar, egg, almond and vanilla extract and almond milk. Beat for 2 minutes until well combined, smooth and creamy. Make sure your coconut oil is slightly cool (but still melted) before you add the egg or it will end up cooking the egg.
- In a separate medium bowl, whisk together whole wheat pastry flour, baking powder and salt. Slowly add to wet ingredients, with the mixer on medium low speed. Mix until just combined. If dough is too dry, add in a teaspoon or two of almond milk (or any milk you prefer).
- Divide the dough in half. Place each dough ball between two sheets of parchment paper and roll out to 1/4" or 1/8" thickness to your liking. Place on a baking sheet and put in refrigerator for 1-2 hours.
- Once you're ready to bake your cookies (and after the dough has chilled), preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Remove cookies from the fridge and use a heart-shaped cookie cutter to cut your cookies. Place cut cookies on the baking sheet and bake for 6-9 minutes or until edges are just slightly golden brown. Allow to cool on cookie sheet for a few minutes before transferring to a wire rack to finish cooling. Repeat with remaining dough, rerolling dough as necessary. Makes about 12 medium sized cookies.
- Once cookies are completely cool, make the icing: Place freeze dried strawberries in a blender and blend until they become a powder. Transfer to a medium bowl and whisk in powdered sugar, honey and milk until thick and somewhat smooth. Use about 1 teaspoon of icing per cookie and decorate them however you wish!
- Cookies will keep well at room temperature for 4-5 days.
Feel free to use any freeze-dried fruit you'd like for the icing!
Recipe by: Monique Volz // Photography by: Sarah Fennel