3 Ingredient No Bake Healthy Sugar Cookies
These no bake sugar cookies are healthier than regular cookies and need only 3 ingredients. They don't contain any wheat flour, eggs, dairy butter or refined sugar.
Ingredients
Sugar Cookies
- 1 cup (97 g) homemade oat flour, see note
- 1/4 cup (59 ml) maple syrup
- 1 1/2 tbsp (18 g) coconut butter, melted
Optional Icing
- 2 tbsp (24 g) coconut butter, room temperature
- 2-3 tbsp (30 ml-44 ml) maple syrup
Instructions
- Line a cookie sheet with parchment paper and set aside.
- Add oat flour, maple syrup and melted coconut butter to a mixing bowl and mix until a soft dough forms.
- Using a 1 tbsp measuring spoon or cookie scoop, measure out 1 tbsp of dough and roll into a smooth ball. Place onto your prepared cookie sheet and press down to form a thick flat disk about 1/4 inch thick. Repeat with remaining dough. If you prefer to make cut-out cookies, roll the dough to 1/4 inch thick and use your cookie cutter to make cut-outs. If for some reason your dough is too sticky or soft to work with you can place it in the fridge for about 10-15 minutes to firm up before rolling it out.
- For the icing: In a small bowl, whisk together the room temperature coconut butter and maple syrup. Start with 2 tbsp of syrup. Taste and add more syrup if needed. I usually use 2 to 2.5 tbsp. Spread the icing across the surface of the cookies. You can also add sprinkles to the surface of the icing.
- Place cookies into the fridge for about 10-15 minutes to firm up so they are easier to handle. The icing will become more set in the fridge but it will not completely turn solid. Keep uneaten cookies stored in the fridge in an airtight container.
Notes
- Since this recipe does not involve cooking or baking, we recommend you use homemade out flour (grind rolled oats until very fine and powdery). If you do use store bought oat flour, make sure to check the package labeling. Some brands will contain a warning label advising you not to consume raw. Some brands don't contain this label. Don't use one that has a warning label on it.
- Coconut butter can be substituted with regular dairy butter for the dough. The dairy butter does not work in the icing. If you plan on using dairy butter than I would recommend not making the icing or using a more traditional icing (powdered sugar mixed with a little milk or water).
- For the icing, if your kitchen is on the colder side and your room temperature coconut butter is completely solid, then heat it up for a few seconds in the microwave until softened.
- Nutrition estimate is for the cookie only without the optional icing.
Serving: 1cookie, Calories: 72kcal, Carbohydrates: 12g, Protein: 1g, Fat: 2g, Sodium: 1mg, Fiber: 1g, Sugar: 5g, NET CARBS: 11
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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