Copycat Lofthouse sugar cookies (grain free, vegan)
Very few treats as nostalgic of Lofthouse cookies—those soft, tender cakey cookies topped with a luscious layer of frosting.
With my latest recipe, I bring you a vegan and grain-free version of this beloved classic, perfect for everyone looking to indulge healthy . What makes these cookies even more special is their vibrant frosting, naturally colored with beetroot powder, giving them not only a stunning hue but also a boost of nutrition.
Ingredient Highlights
Almond Flour: A staple in grain-free baking, almond flour provides a slightly sweet and nutty flavor, along with a moist texture perfect for soft cookies. It’s rich in protein, vitamin E, and healthy fats, making it an excellent alternative to traditional wheat flour.
Tapioca Flour: This gluten-free flour is derived from cassava root and helps to bind the cookies without making them too dense. It adds a chewy texture that mimics the mouthfeel of classic cookies, ensuring that our vegan and grain-free version doesn’t fall short on that beloved softness.
Coconut Oil: A vegan alternative to butter, refined coconut oil brings richness, moisture and healthy fats to the cookies.
Coconut Milk: Used in place of dairy, coconut milk adds creaminess and depth to the cookie dough. Its rich consistency helps create a tender crumb in the cookies while imparting a light coconut flavor that pairs beautifully with the other ingredients.
Coconut Flour: A fantastic grain-free alternative, coconut flour is highly absorbent and lends a soft, cake-like texture to the cookies. It’s low in carbs and high in fiber, making it a healthy choice for those looking to reduce their gluten and grain intake. Coconut flour also helps to balance moisture within recipes, ensuring that the cookies don’t become too oily.
Vanilla Extract: A classic ingredient in cookie baking, vanilla extract adds a warm, floral aroma and enhances the flavors of the other ingredients. Its presence is subtle but pivotal in achieving that authentic cookie taste.
Raw Cane Sugar & Maple Syrup: These natural sweeteners bring mild sweetness to the cookies without overpowering them. Raw cane sugar provides a hint of molasses flavor, while maple syrup contributes a rich, earthy sweetness that complements the nuttiness of the almond flour.
Coconut Butter: Coconut butter is made from the meat of the coconut, ground into a creamy, rich spread that's both flavorful and nutritious. It's integral to the frosting of these cookies, providing a velvety texture and a natural sweetness that complements the beetroot powder perfectly. Coconut butter not only enriches the frosting with its dense, butter-like consistency but also contributes healthy fats and a boost of fiber, making it a fantastic dairy-free alternative to traditional buttercream. The creamy base it creates is ideal for blending with natural colorants and flavors, resulting in a delicious and visually appealing topping for the cookies.
Beetroot Powder: Used in the frosting, beetroot powder not only provides a vibrant natural color but also adds nutritional value. It is rich in fiber, vitamins, and minerals, and contributes a slight sweetness and earthy tone that enhances the frosting without using artificial colors.
Copycat Lofthouse Sugar Cookies
Ingredients
Cookie dough
- 1 1/4 C almond flour
- 2 tbsp coconut flour
- 1/2 C tapioca starch
- 2 tsp baking powder
- 3 tbsp full fat coconut milk
- 2 tbsp softened palm oil shortening, may use softened refined coconut oil or butter
- 1/4 C maple syrup
- 1/3 C granulated sugar- coconut, monk or maple sugar (to taste)
- 1-2 tsp vanilla extract
- 1/4 tsp almond extract
Coconut Butter Frosting
- 1/3 C coconut butter
- 1/4 C coconut milk
- 1/4 C maple syrup
- 1 tsp vanilla extract
- 1 tsp beetroot extract
- Rainbow sprinkles
Instructions
Prepare the cookies
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl, combine flours, sugar and baking powder. Then, stir in the maple syrup . Stir in the full fat coconut milk, almond and vanilla extract and form dough. Then add your coconut oil or shortening. If need be, place dough in fridge for 15 minutes to let dough become easier to work with.
- Use a cookie scoop and form 12 2 tbsp sized dough balls. Flatten and round each slightly.
- Bake for 12 15 minutes, pulling out when the edges start to turn golden brown. Pull out sooner if you want them more doughy.
Prepare the frosting
- While cookies bake, prepare coconut butter frosting by mixing 1/3C coconut butter, and 1/4 C coconut milk, vanilla and 1/4C maple syrup. Stir in beetroot extract. Let thicken in fridge. If need be, add 1 tbsp more coconut butter to thicken.
- After cookies are cool, frost them by piping or using a spatula.
- Store leftovers at room temperature in airtight container.
Ingredient Spotlight: Beetroot Powder for Natural Coloring
Using beetroot powder is a fantastic way to achieve a vibrant pink color in recipes without artificial dyes. It’s not just for color; beetroot powder also adds a subtle sweetness and is packed with vitamins and minerals, making it a healthy addition to our frosting. It blends seamlessly with the coconut butter, creating a creamy and visually striking topping for our cookies.
