Now that my son is old enough to be aware of cookies, I wanted to make a cookie that wouldn’t leave him bouncing off the walls. As a two-year-old, he does enough of that without any added sugar! These cookies are my solution– they’re naturally sweetened with maple syrup and are made with almond meal for a protein-rich cookie that actually leaves you feeling full after you’ve had one or two. (Because if I’m being honest, I usually eat two at a time…)
I love how soft they stay in the middle, but if you want a firmer cookie you can always bake them longer than suggested below.
Refrigerator Sugar Cookie Dough
I also tried rolling the dough up in parchment paper for a slice-and-bake cookie that you’d find in your grocer’s refrigerated section, and these work great that way, too!
I love having some cookie dough on hand around this time of the year, so I hope it’s a convenient option for you, too.
Vegan Iced Sugar Cookies
For a vegan cookie, use this Coconut Sugar Icing instead of the Honey Buttercream mentioned below.
Recipe Notes:
For a vegan frosting, use this Coconut Sugar Icing instead.
As always, if you experiment with any substitutions please leave a comment below letting us know how it worked for you. Enjoy! — Reader Feedback: How do you like your cookies– soft or crispy? SaveSave SaveSave
