Good news! You’ll never need another sugar cookie recipe again because this one has it all! Soft & chewy cut out-style sugar cookies made with wholesome ingredients like almond flour and coconut sugar that actually keep their shape in the oven. These cookies are perfect for any and all holidays!

I’m a firm believer that every holiday needs their own batch of cut out sugar cookies. What’s more festive than a cookie shaped like your favorite holiday’s symbol?! Plus you can get those creative juices flowing and decorate them however you want!

The Ingredients

My favorite part about this recipe is by far the ingredient list. Which sounds like a weird thing to love, I know. But these cookies look and taste just like the classic sugar cookie. Except their made with only a few simple and natural ingredients:

A combination of almond flour and arrowroot starch are needed to achieve the perfect texture. The arrowroot starch helps keep these cookies soft and airy, just the way we want em’!
We use a little bit of pure maple syrup to provide some sweetness to the cookie. Don’t feel like decorating your cookies? No problemo - they taste great on their own with a subtle hint of sweetness
Coconut oil is also a key ingredient which gives the batter the healthy fat is needs to stick together. The classic recipes typically call for softened butter. However, we opt for coconut oil instead as it’s a better source of saturated fat, the good kind!

Tips to Making the Ultimate Healthy Sugar Cookies

As with most recipes, there are a few little tips & tricks I’ve discovered to make sure every batch is the absolute best:

Don’t over mix your dough. Once there are no more flour clumps in the batter, give the mixture one more big fold. Then package it up and place the dough in the fridge. This leads me to my next tip…
Chill your dough before you roll it out. This is key with a healthy cookie dough recipe. Some classic recipes will tell you to roll out your dough and then place it in the fridge. This won’t work very well here. Because we use more wholesome ingredients in our dough, we need the chill of the fridge. This helps the coconut oil solidify and bind all the ingredients together before it has the texture suitable for rolling
Some rolling tips. Use a generous amount of arrowroot starch when handling the dough and a high quality rolling pin. When first rolling out your dough, sprinkle some extra flour on top of the dough and on your surface. Continue to sprinkle as you roll out the dough. I recommend dividing the dough in half as smaller sections are easier to handle. I have a marble rolling pin and absolutely love it! It definitely weighs a couple pounds but the added weight helps roll out the dough nice and smoothly
Finally, if you struggle with transferring the cut out cookie dough to your baking sheet here is a quick tip. Roll out your dough on a piece of parchment paper the size of your baking sheet. Cut your cookies on the sheet and peel off the excess dough around each cut out. Transfer the parchment paper to the baking sheet. And voila! You’ve successfully transferred the cookies to your baking sheet without having to struggle to lift them off your surface