Copycat Lofthouse Sugar Cookies
your favorite grocery store cookie, made without dairy, artificial dyes, and refined sugar.
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.
Tried this recipe?Let us know how it was!