Go Back

Healthier Lofthouse Cookies

These Healthier Lofthouse Cookies combine a soft and fluffy texture with wholesome ingredients, providing a delightful treat that satisfies your sweet tooth without the guilt.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 1 hour
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour For structure and texture.
  • 1/2 cup oat flour Adds fiber and a mild flavor.
  • 2 tbsp cornstarch Helps achieve a softer cookie texture.
  • 1 tbsp baking powder For leavening the cookies.
  • 1/2 tsp baking soda Assists in browning and rising.
  • 1/4 tsp cream of tartar Stabilizes the egg and adds volume.
  • 1/2 tsp salt Enhances the flavor of the cookies.
Wet Ingredients
  • 1/2 cup coconut sugar Natural sweetener for a caramel-like flavor.
  • 1/4 cup unsalted butter Provides a rich buttery taste.
  • 1/4 cup coconut oil Adds moisture and a subtle coconut flavor.
  • 1/4 cup Greek yogurt Keeps cookies moist while reducing fat.
  • 1 large egg Binds the ingredients together.
  • 1 tsp vanilla extract Adds sweetness and flavor depth.
Frosting Ingredients
  • 2 cups powdered sugar For the frosting to give it sweetness and creaminess.
  • 1/4 cup non-dairy milk Adjusts the consistency of the frosting.

Method
 

Preparation
  1. In a large bowl, whisk together all dry ingredients (all-purpose flour, oat flour, cornstarch, baking powder, baking soda, cream of tartar, and salt).
  2. Create powdered sugar with coconut sugar by blending it in a blender on high for 15-30 seconds until it becomes powder.
  3. Using a hand mixer or stand mixer, beat the butter and powdered coconut sugar until light and fluffy.
  4. Add coconut oil and Greek yogurt, beating until combined. Then, add the egg and vanilla, beating until just combined.
  5. Add the dry ingredients and beat until just combined, then fold in the last bit with a spatula.
  6. Remove the dough, flatten it into a disk, cover it with plastic wrap, and chill for 1 hour or overnight.
Baking
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Lightly flour the surface and roll the dough out to about ¼ – ½ inch thick. Cut with a 2-inch cookie cutter.
  3. Bake at 350°F for 7 – 8 minutes until just baked; allow the cookies to cool on a wire rack.
Frosting
  1. For the buttercream, beat the butter for 5-10 minutes until lighter in color and fluffy.
  2. Add powdered sugar and beat until combined and spreadable. Optionally, add food coloring.
Decoration
  1. Frost each cooled cookie with buttercream and decorate with sprinkles.

Notes

These cookies are best served fresh and can be paired with a glass of cold milk or coffee. Store baked cookies in an airtight container in the refrigerator for up to a week, or freeze for up to three months. To reheat, microwave for a few seconds.