The name 'Sugar Cookie' implies that it's not going to be the best thing for you, but there are so many simple tweaks you can make to recipes so they're a bit healthier without changing the taste. This recipe is a prime example. It was inspired by Don't Waste the Crumbs and modified to be gluten-free.
We've substituted white sugar for coconut palm sugar, which has a lower glycemic index, making it a little better for your blood sugar levels (aka, your energy). Butter is really the ingredient that makes sugar cookies, but butter is fine in modest amounts. Grass-fed butter is also a better alternative over your standard grocery store butter because it's higher in anti-inflammatory Omega 3's. If you have an issue with even the smallest amount of dairy, you could try substituting it for coconut oil, you'll just have to test it out.
The best past if this recipe is they will hold together to make cut out cookies, so you can decorate them once they cool. The egg is key here so you can't skip it, unless you want a more crumbly cookie. You could test with a flax or chia egg but I haven't.
At the end of the day, remember that cookies are cookies; it's okay to enjoy them once in a while. Just make sure you eat your veggies too!