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Healthier Lofthouse Cookies Recipe

These homemade healthier copycat Lofthouse sugar cookies are soft, cakey, and topped with a simple buttercream. They're lightened up with oat flour, coconut sugar, and Greek yogurt, with a gluten-free option too. Better than the real thing; trust me!

Prep Time
12 mins
Cook Time
12 mins
Total Time
1 hr 20 mins
Servings: 18 cookies
Calories: 241 kcal
Course: Dessert
Cuisine: American

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 (1 stick) unsalted butter room temperature
  • 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 unsalted butter
  • 1 ½ cups powdered sugar
  • pinch of salt
  • Small splash of non-dairy milk if necessary, start with ½ tablespoon

Instructions

    Cup of Yum
  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 a powder. Don't skip this step!
  3. 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.
  4. 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.
  5. 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.
  6. Remove the dough, flatten it into a disk, cover it with plastic wrap, and chill for 1 hour or up to overnight.
  7. When the dough is ready, preheat the oven to 350F and line a baking sheet with parchment paper.
  8. 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).
  9. 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.
  10. 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.
  11. Frost each cooled cookie with buttercream and decorate with sprinkles. Enjoy your healthy Lofthouse copycat cookies!

Notes

  • Chilling Dough: Don’t skip the chilling step. It firms up the dough and ensures that the cookies are thick and pillowy. If you skip the chilling process, your Lofthouse cookies will be flat.
  • Cookie Shapes: I used a 2-inch circle for these cookies, but feel free to use any similar size shape. Try a heart, a Christmas tree, a bunny, a Gingerbread man, or whatever fun shape you want.
  • Creative Decorating: Feel free to experiment with different food coloring for the buttercream and various sprinkle combinations to add a personalized touch to your cookies.
  • All-Purpose Flour: Substitute all-purpose flour with a white whole wheat or 1:1 gluten-free all-purpose flour blend if you want a gluten-free option. Do not use coconut or almond flour!
  • Coconut Sugar: Swap coconut sugar with brown or granulated sugar for a more traditional sweetness.
  • Butter: You can use vegan butter sticks for a dairy-free option or swap it with more solid coconut oil.
  • Coconut Oil: Use an equal amount of unsalted butter or vegan butter.
  • Greek Yogurt: Substitute Greek yogurt with plain yogurt, sour cream, or even applesauce for a dairy-free option.
  • Freezing Dough: You can freeze the cookie dough for later use. Shape the dough into a disk, wrap it tightly in plastic, and store it in the freezer for up to 3 months; thaw in the refrigerator before rolling and baking.
  • Storing: Store frosted cookies in a single layer or separated by parchment paper in an airtight container to prevent sticking for up to 5 days.
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Nutrition Information

Calories 241kcal (12%) Carbohydrates 32g (11%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 3g 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%)

Nutrition Facts

Serving: 18cookies

Amount Per Serving

Calories 241

% 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.