The Original Grain Free Loft House Cookies (+ Vegan swaps!)
These sugar cookies are INCREDIBLE and one of my most popular recipes! Fluffy, Soft, and heavenly and made with Coconut Flour. It literally took me 9 recipe trials to get them extra perfect. The frosting recipe is dairy free too! Best of all these darlings are easy to make, and can be cut into any shape that you want. These Cookies took the Internet by storm and were one of the most popular club recipes if all time! I highly recommend trying them!
Pictured above is the original version that I posted years ago :) Below is the egg free version that I figured out a little later :). Both options are great. See the notes in the recipe for how to make the recipe either way!
The version with eggs is a little bit fluffier- however both taste fantastic!
If you are looking for a major shortcut - check out my newest loft house cookie variation here in the club that uses gluten and dairy free cake mix! That recipe doesn’t require rolling out the dough either.
The Original Gluten/Grain Free Loft House Style Cookies!
Ingredients
- 3/4 Packed Cups of Coconut Flour
- 3/4 Cups Tapioca Starch
- 1 Cup Organic Cane Sugar
- 2 Tsp. Baking Powder
- 1/4 Tsp. Salt
- 1 Cup Shortening
- 2 Tsp. Vanilla Extract
- 3 TBSP of Applesauce
- 1 Large Egg * See note below to make them egg free.
Instructions
- Preheat oven to 325 degrees and Line 2 cookie sheets with parchment paper.
- In a large bowl mix together all the dry ingredients ( Coconut flour, Starch, Sugar, Baking Powder and Salt).
- Add the shortening, and using your hands or a pastry cutter- mix the shortening in as much as possible.
- Add Vanilla Extract, Egg, and Applesauce. Use your hands to mix until it forms a dough.
- Dust a little starch on a sheet of parchment paper- and roll the dough out (I like to roll out between two sheets of parchment).
- Cut dough into shapes of choice and place on the prepared cookie sheet.
- Bake 11-12 minutes. Remove from oven and allow the cookies to cool 100% before touching them or they WILL crumble into a million pieces.
Notes
To make these cookies Egg Free: Omit the egg and use 5 Tbsp of Applesauce instead of 3!
Fluffy Buttercream Frosting:
- 2 cups of powdered Sugar
- 1 Tsp. Vanilla Extract
- 1 TBSP Milk (dairy or nondairy- any variety)
- 1/4 cup of Butter (dairy OR nondairy- any variety)
- 1/4 cup of Shortening
Mix all ingredients together using a hand mixer to form a thick frosting. Use food coloring if desired. (I used India Tree Food Coloring mixed with a tiny bit of gel food coloring-which is not natural) I did this just to brighten the cookies up for pictures- but the India tree colors will still look beautiful, if you want to keep things 100% natural.
Depending how thick you like to put on your frosting you may want to double this recipe. As it- it will provide a thin coat for each cookie.
If you can't have any version of butter (dairy or nondairy) you may use 1/2 cup of shortening. The frosting will lose some of its flavor- but still taste ok! Also, feel free to use any of the frosting recipes from the Easy Breakfast E-book! The Coconut Cream cheese recipes would work great!
If you can't have powdered sugar- order some Swerve to make sugar free frosting. OR Follow the recipe in the Easy Breakfast recipes E-book (For Club Angell Members!) to make your own powdered sugar!