Looking to make healthy cookies that taste great but aren’t loaded with butter, sugar, and nutrient-stripped white flour? I’ve got you covered with these almond butter sprinkle cookies.
We’re cookie monsters over here.
Cookies are a go-to treat in my household – especially freshly baked ones. And because I like to eat and serve food I can feel good about, I most enjoy making and eating healthy cookies that aren’t overloaded with stuff that does little for our bodies.
That’s how today’s recipe came about. I wanted to make Valentine’s Day themed cookies with my sprinkle loving toddler, but I didn’t feel like making cookies with cups of sugar. Or white flour that’s been stripped of nutrients. Or loads of butter, for that matter.
So instead, I created these dairy free sprinkle cookies using some swaps that make them better for you, while still being delicious.
Almond Butter Sprinkle Cookies
A few of the healthy swaps that I include in this recipe include:
- Using heart healthy & fiber rich almond + whole wheat flours
- Incorporating a combination of almond butter, coconut oil and apple sauce instead of your usual butter and/or oil
- Sugar cookies need… sugar! But I lightened up the recipe by reducing the amount of sugar used compared to typical sugar cookies.
- Using a moderate amount of sprinkles. I think 1/3 cup does the trick just fine!
The result is a cookie that’s slightly nutty, just the right amount of sweet, and perfect to make for a Valentine’s Day treat. Swap out the pink and red sprinkles for other colors to suit whatever holiday you’re celebrating or time of year you’re in.
These healthy cookies definitely pass the taste test with both the adults and the child in my house. My daughter has been asking for them on the daily!
Let’s Make Some Healthy Cookies!
Almond Butter Sprinkle Cookies
Ingredients
- 1 cup whole wheat flour
- 1/2 cup almond flour
- 1 TSP baking soda
- 1/4 TSP salt
- 1/2 cup creamy almond butter (it's best to use almond butter that's on the drippy side)
- 6 TBSP softened coconut oil
- 1/2 cup cane sugar
- 1/4 cup natural apple sauce
- 1 TSP vanilla extract
- 1/4 TSP almond extract (optional)
- 1/3 cup sprinkles
Instructions
- In a medium mixing bowl, whisk together the flours, baking soda and salt.
- In another medium mixing bowl, vigorously whisk together the almond butter, coconut oil, and cane sugar for 1 minute.
- Add in the apple sauce + vanilla and almond extracts and beat well again.
- Add the flour mixture into the wet ingredient bowl in two batches.
- Gently fold in the sprinkles.
- Chill the dough for 1 hour.
- When the dough is almost done chilling, preheat the oven to 350 degrees. Coat a baking sheet with either cooking spray or parchment paper.
- Form the dough into balls about 2 TBSP each, forming 20-24 cookies. Place the balls on the baking sheet a few inches apart.
- Bake for 11-14 minutes, just until the cookies have become golden brown on the bottoms. They may look a bit undercooked in the centers, but they'll continue to firm up once removed from the oven.
- Let the cookies completely cool right on the baking sheet. Transfer them off the sheet with a spatula, and enjoy! Leftover cookies will keep well in an airtight container.
Nutrition
Looking for other vegan dessert ideas? Check these recipes out:
- Mini Vegan Strawberry Cheesecakes
- Mint Chocolate Chip Zucchini Cookies
- Chocolate Hazelnut Pudding with Strawberries
- Superfood Dark Chocolate Cups
Those are fun for Valentine’s Day!
I love that you used whole wheat flour as the base for these cookies! I’m all about sneaking some extra nutrients into a sweet treat – especially this time of the year when we’re still in holiday detox mode. Looks like you guys are all sit for Valentine’s Day out there! Tell the fam we said hello. 🙂