Healthier Lofthouse Cookies Recipe
User Reviews
5
Healthier Lofthouse Cookies Recipe
Description
This recipe for Healthier Lofthouse Cookies features a blend of all-purpose flour and oat flour to provide a tender crumb with a slight heartiness. Cornstarch, baking powder, baking soda, cream of tartar, and salt are combined to achieve a balanced lift and tenderness expected in this cookie style. Coconut sugar is processed into a powdered form to better integrate with the butter and coconut oil, resulting in a light, fluffy texture.
Butter, coconut oil, Greek yogurt, egg, and vanilla extract are mixed with the dry ingredients to form a chilled dough that retains shape and thickness during baking. The chilling step is important to prevent spreading, ensuring thick, soft cookies with a pillowy bite. Once baked, the cookies cool before being iced with a buttery frosting made from butter, powdered sugar, and optional milk, tinted or decorated as desired.
The resulting cookies hold their shape well, offer tender softness, and can be decorated with various colors and sprinkles. They can be stored in an airtight container separated by parchment for up to five days. The dough can be frozen for up to three months if shaped and wrapped properly.
Ingredients
The Cookies:
- 1 ¾ cups all-purpose flour spooned & leveled
- 1 cup oat flour spooned & leveled
- 1 tablespoon cornstarch
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 cup coconut sugar blended into powder
- 8 tablespoon unsalted butter room temperature, 1 stick
- ⅓ cup coconut oil room temperature
- ⅓ cup Greek yogurt room temperature
- 1 large egg room temperature
- 2 teaspoon vanilla extract
The Buttercream Frosting:
- 6 tablespoon butter unsalted
- 1 ½ cups powdered sugar
- pinch salt
- non-dairy milk if necessary, start with ½ tablespoon, small splash
Instructions
- In a large bowl, whisk together all dry ingredients (all-purpose flour, oat flour, cornstarch, baking powder, baking soda, cream of tartar, and salt).
- Create "powdered sugar" with coconut sugar by blending it in a blender on high for 15-30 seconds until it becomes a powder. Don't skip this step!
- Using a hand mixer or stand mixer with the paddle attachment, beat the butter and powdered coconut sugar until light and fluffy. Scrape the sides of the bowl with each addition of ingredients.
- Add coconut oil and Greek yogurt, beating until combined. Then, add the egg and vanilla, beating until just combined. Scrape the bowl sides with a spatula.
- Add the dry ingredients and beat until just combined. Fold in the last bit with a rubber spatula, ensuring not to over-mix the dough.
- Remove the dough, flatten it into a disk, cover it with plastic wrap, and chill for 1 hour or up to overnight.
- When the dough is ready, preheat the oven to 350F and line a baking sheet with parchment paper.
- Lightly flour the surface and roll the dough out to about ¼ - ½ inch thick. Cut with a 2-inch circle cookie cutter (or any desired shape).
- Bake at 350°F for 7 - 8 minutes until just baked; they will look puffed up and a little underdone. Do not overbake. Allow the cookies to cool on a wire rack.
- For the buttercream, beat the butter for 5-10 minutes until lighter in color and fluffy. Optionally, use 3 tablespoon of solid coconut oil and 3 tablespoon of butter to lighten the cookies further. Add powdered sugar and beat until combined, fluffy, and easily spreadable. Optionally, add food coloring. Add a splash of milk if necessary to achieve the desired consistency.
- Frost each cooled cookie with buttercream and decorate with sprinkles. Enjoy your healthy Lofthouse copycat cookies!
Notes
- Chill the dough for at least 1 hour to prevent cookies from spreading and to maintain thickness.
- Use a 2-inch cutter or preferred shape for the cookies before baking.
- Customize frosting colors and sprinkle decorations for personalization.
- Substitute all-purpose flour with white whole wheat or gluten-free 1:1 blend if desired; avoid coconut or almond flour.
- Coconut sugar can be replaced with brown or granulated sugar for a more traditional sweetness.
- Butter can be swapped with vegan butter sticks and coconut oil with unsalted or vegan butter for dairy-free options.
- Greek yogurt may be substituted with plain yogurt, sour cream, or applesauce for dairy-free variations.
- Cookie dough can be frozen for up to 3 months; thaw in refrigerator before baking.
- Store frosted cookies in a single layer or separated by parchment paper in an airtight container for up to 5 days to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 168mg | 7% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 287IU | 6% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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