Did I say we were taking a break from desserts for two? Who let me say that? What’s wrong with you guys? You know I can’t keep my mind away from sweets! I do have more fun dinner for two recipes to share with you this month, but I didn’t think you would mind if I popped in and share the most perfect, soft, chewy sugar cookie first.
So, coconut sugar. I kept hearing about it because of a diet fad (youknowtheone), and I wrote it off. It certainly sounded delicious (who doesn’t love coconut flavored everything?), but I didn’t want to take the risk that it would be difficult to work with in the kitchen.
Well, then my sweet friend sent me a bag, and it sat in my pantry for a few weeks. One morning, I was out of honey for my chai latte, and I substituted coconut sugar. I was completely enveloped by its warm, nutty, almost spicy flavor. I suddenly didn’t care that it was a trendy, new sugar alternative. All I cared about was eating more and more!
Coconut sugar makes these cookies taste like they have a lot more goin’ on than they really do: they’re really just a plain sugar cookie. What coconut sugar brings to the party is a molasses-y, spicy flavor. So much flavor for such little work! A spice cookie without spice!
I served these at a cocktail party this weekend, and while I normally apologize for desserts that contain natural sweeteners and other healthy ingredients, I did not apologize for these. They’re soft and chewy and everything you could want in a Friday night cookie. They’re so good that my husband got out of bed Saturday morning and made another batch all by himself. I have never in my life seen my husband bake a dessert in my kitchen. EVER. That’s how good these are. Amen.
Coconut Sugar Cookies
Easy and quick to make coconut cookies.
Ingredients
- 6 tablespoons room temperature butter
- 1/2 cup + 2 tablespoons coconut sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 375, and line a baking sheet with parchment paper.
- In a medium bowl, beat together the butter, coconut sugar, egg, and vanilla.
- Sprinkle the flour, baking soda and salt on top, and beat until combined.
- Scoop generous tablespoonfuls of the dough onto the prepared baking sheet, and bake for 8-10 minutes, or until the tops of the cookies look dry.
- Let cool on the pan for 1 minute, then move to a cooling rack to cool completely.
- Serve immediately, or keep covered in a storage container so that they stay soft.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 155Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 46mgSodium: 301mgCarbohydrates: 15gFiber: 0gSugar: 3gProtein: 2g
I love the simplicity of this recipe and how moist the cookies turned out. The problem was after I ate it, it had a baking soda aftertaste. I was wondering if anyone had the same issue? I’m not sure how it would affect the cookie if I reduced the amount. Any thoughts? :)
Try to add another one fourth teaspoon of vanilla
These are in my top five cookies of all time! The flavor and texture are so unbelievably good.i would love to see more coconut sugar recipes from you!
I’m so glad to hear this, Lauren M! Thanks for sharing :)
A few years late with this recipe comment, but these cookies are IT! Coconut sugar is so great. I don’t even use white sugar anymore. Maybe it’s just me, but I think coconut sugar has a ‘coffee’ flavor to it. It’s such an earthy sweetness. So much better than boring white sugar. These cookies are so easy and great. They take longer to make than they last in my house! :-))
I just pulled them out of the oven. They smell so good! I didn’t have butter, so I used 2 TBS butter and 4 TBS coconut oil. I used my own wheat flour, which was still a little too course even after I blended it up again in a blender. I also added a little ginger to about half the batch, because they looked so much like ginger bread, and it is fall after all!
One issue I had with my substitutions is that when I went to pull the cookies out of the oven, each cookie that I had so painstakingly scooped onto the sheet had spread out, giving me one full cookie sheet of a giant cookie! :D :D :D I’m thinking that this was because of my course whole-wheat flour, (and maybe I put more coconut oil in than I thought) but the cookies (“or cookie,” in this case!) still turned out deliciously soft and chewy. Best cookie that I’ve attempted with my “healthy” flour. :D Once I have all the right ingredients I will make these as directed!
Hi Emily! Thanks for writing! So glad you loved them! And yes, the coconut oil made them spread. Oil vs butter in cookies creates different results, but I would normally think that the whole wheat flour would make up for that since it absorbs more liquid! Anyway, I’m glad you liked them :)
These are delicious! Had to double the batch to satisfy everyone :)
Has anyone tried these with almond flour? If so is the measurements the same?
I just made this with almond flour – they taste fantastic, but they are flat :( any suggestions out there?
Why are they flat? Because you used almond flour. I’m glad to know they can be made this way and taste fantastic, though! When you use gluten free flour, the results are very different than regular flour.
Hello just a quick question can i substitute almond flour for the all purpose flour in this recipe? If so, by what ratio??
I haven’t tried that, I’m sorry!
Hi, Christine. I’ve been using coco sugar for a few years but my cookies always end up a bit soggy and poorly formed when following traditional recipes (I end up replacing both brown and granulated sugar with an equal amount of coco sugar). So happy I found your recipe. The cookies turned out sooo well. Also, I substituted all purpose flour with oat flour and just made sure they were equal by weight. The hubs was pleasantly surprised by my (finally!) successful batch of cookies. Cheers!