Spelt Sugar Cookies are a sweet treat that is crispy on the outside and soft on the inside topped with a sugary icing glaze.

Sugar Cookies are the ultimate holiday cookie so I decided it was about time I made them a little healthier! These spelt sugar cookies are by no means healthy but they are made with coconut oil instead of butter, coconut sugar instead of processed white sugar and nutty spelt flour instead of processed white flour. For more healthy dessert recipes with coconut oil and spelt four, check out my cookbook Healthy Dairy Free Desserts.

The spelt flour gives these spelt sugar cookies a “whole wheat” look but my 5-year-old cousins weren’t deterred and gobbled them up in seconds! We actually caught them sneaking back to the dessert tray for more after they had been told not to. To learn more about the health benefits of spelt flour check out my Stack’em High Pancake and my Humble Apple Pie Crumble recipe.

Health Benefits of Coconut Oil

What isn’t to love about coconut oil!?!?! It is true that it is mostly saturated fat, but not all saturated fats are created equal. Coconut oil is made up of medium chain triglycerides that your body converts immediately into energy and does not store as fat. It has also been proven to lower cholesterol levels! Coconut oil is great for cold season because it has antiviral, antibacterial and antimicrobial properties. It also contains lauric acid, an essential fatty acid that builds and maintains the body’s immune system.

You don’t just have to eat it to get its benefits; it makes an amazing moisturizer for your body and even your face. I know it seems weird to put oil on your face but coconut oil’s antibacterial properties will actually help with acne. It also delays wrinkles and helps with psoriasis, dermatitis, eczema and other skin conditions. Coconut oil makes a great hair mask, scalp moisturizer and conditioner. If your child has lice, coconut oil can be massaged into the scalp to kill lice and eggs. Check out this post for my Top Ten Uses For Coconut Oil.

If you buy a big jar of virgin coconut oil for this recipe you can also use it in my Butterscotch Scone Cookies, Raw Lemon Cheesecake or Summer Cilantro Zucchini Pasta recipes. I could go on and on about coconut oil and why I love it so much but that is not what you came for so I’ll get back to the spelt sugar cookies!

Spelt Sugar Cookies are really easy to make and don’t have many ingredients. Chanukah is just around the corner so I decided to make Chanukah Spelt Sugar Cookies! You can use any festive cookie cutters you have on hand or use the lip of a cup to cut out the cookies. Sometimes it is fun to use random shapes so people can use their creativity while decorating; our Chai cookie cutter made an excellent dog!

Now its time for the fun part, decorating!!! Invite all of your friends (and their kids) over for a cookie decorating party. Get out your icing, spelt sugar cookies and natural sprinkles and get creative. To make the icing, mix powdered sugar (see my Carrot Cake Cupcake post for how to make powdered sugar with coconut sugar!),  almond milk and almond extract. The Spelt Sugar Cookie Icing should be drippy in consistency and will harden as it dries.

Spelt Sugar Cookies

(dairy free, nightshade free)

Prep time: 45 minutes
Inactive prep time: 30 minutes
Cook time: 10-15 minutes per batch

Serving size: Roughly 4 dozen

Ingredients:

• 1 cup virgin coconut oil, softened
• 1 cup coconut sugar
• 2 eggs
• ¼ cup almond milk
• 1 tsp vanilla
• 4 cups spelt flour
• 1 tsp cream of tartar

Spelt Sugar Cookie Icing

• 4 cups powdered sugar
• 8 tsp almond milk
• 1 tsp almond extract

Directions:

1. In a large bowl cream together the coconut oil and sugar.
2. Add the eggs, milk and vanilla and whisk until mixed.
3. Add the spelt flour and cream of tartar and stir until just mixed. Be careful not to over mix.
4. Place a cover over the bowl and chill the dough in the fridge for 30 minutes.
5. Preheat oven to 350F and line two baking sheets with parchment paper.
6. Once the dough is chilled, roll it out until it is 1-1.5cm thick and cut with cookie cutters or an upside down cup.
7. Carefully transfer the spelt sugar cookies to the baking sheet and cook in batches for 10-15 minutes, until they are golden brown.
8. To make the icing, mix the powdered sugar, almond milk and almond extract in a bowl. Add natural food colouring if desired.
9. When the cookies are cool, decorate with icing and natural sprinkles.

What is your favourite holiday tradition? Leave a comment letting me know. Spread the holiday cheer by sharing this post with your friends or hosting your own cookie decorating party!

DOWNLOAD MY GUIDE TO NATURAL SUGAR SUBSTITUTES HERE