Gluten Free Sugar Cookie Dough

With school picking up again and the study munchies starting to emerge, I was finding a need for something sweet! The ultimate comfort food? COOKIE DOUGH.

This dough is fantastic baked or raw. I actually baked half of the recipe into cookies and ate the other half raw- My mom and I ate both halves in a day!

Free of added sugars, refined flours, and excessive fat, these are buttery-tasting and crisp, with a touch of vanilla. Tween-age approved, you’d never know that these are healthy!

Gluten Free Sugar Cookie Dough

    Nutritional Information per cookie (Makes 20):
    33 Calories | 2.5F / 3C / 0.5P


  • 1 cup (90g) raw oatmeal, blended into flour
  • 3 (45g) tbsp coconut oil, melted
  • 1/4c granulated sweetener of choice (I used monk fruit extract)
  • 1 tbsp (15g) 0% plain greek yogurt
  • 1 tsp vanilla, 1tsp baking powder, pinch salt

    1) Knead all ingredients into a dough.
    2) Roll out between 2 pieces of parchment paper until ~1/2cm thick.
    3) Chill in the fridge for 30 minutes (Or outside for 10 if you live in Canada- I did that and it worked like a charm).
    4) Cut out shapes with cookie cutters and bake at 350 for 15-20 minutes.
    5) Allow to cool and dust with optional (but highly recommended :)) icing sugar.

    Study hard, work hard, and give your all to everything you do,

    Mikaila 🙂


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