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Healthier Lofthouse Cookies

These Healthier Lofthouse Cookies are soft, sweet treats made healthier with coconut sugar and nutritious ingredients. Topped with creamy buttercream frosting, they are perfect for any occasion.
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Prep Time 30 minutes
Cook Time 8 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Provides structure and a soft texture.
  • 1/2 cup oat flour Adds nuttiness and enhances the nutritional profile.
  • 1/4 cup cornstarch Helps to create a tender crumb.
  • 1 tsp baking powder Acts as a leavening agent.
  • 1/2 tsp baking soda Works alongside baking powder.
  • 1/2 tsp cream of tartar Stabilizes the cookie dough.
  • 1/2 tsp salt Balances sweetness.
Wet Ingredients
  • 3/4 cup coconut sugar A healthier alternative to regular sugar.
  • 1/2 cup unsalted butter Adds rich flavor and moisture.
  • 1/4 cup coconut oil Provides a subtle coconut flavor.
  • 1/2 cup Greek yogurt Keeps cookies moist and adds protein.
  • 1 large egg Binds the ingredients together.
  • 1 tsp vanilla extract Adds delightful flavor.
Frosting
  • 2 cups powdered sugar Sweetens the frosting.
  • 2 tbsp non-dairy milk Adjusts the frosting consistency if needed.

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. Blend coconut sugar in a blender on high for 15-30 seconds until it becomes a 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.
  5. Add the dry ingredients gradually and beat until just combined. Fold in the last bit with a rubber spatula.
  6. Remove the dough and flatten it into a disk. Cover with plastic wrap and chill for 1 hour or up to overnight.
Baking
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. 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 cookies to cool on a wire rack.
Frosting
  1. For the buttercream, beat the butter for 5-10 minutes until lighter and fluffy.
  2. Add powdered sugar and beat until fluffy and spreadable. Adjust consistency with non-dairy milk if needed.
  3. Frost each cooled cookie with buttercream and decorate with sprinkles.

Notes

Do not skip the chilling step for best results. For variations, consider adding chocolate chips or nuts.