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
- ½ cup + 2 tablespoons coconut sugar
- 1 large egg
- ½ teaspoon vanilla
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ 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
Julia @ Sprinkled With Jules says
I haven't heard of this new trend! I must live under a rock. Please tell me where that adorable mug is from? I can see gold polka dots and I'm in love!
Christina Lane says
haha, thanks, Julia! I got it at Home Goods a few months ago. I'll let you know if I see it there again :)
Kimberly says
I love coconut sugar for baking! And I bet I would totally love these cookies too!
Meg @ The Housewife in Training Files says
I can't imagine anything more that I want from a sugar cookie. Can I come over to your next party and be your test taster? Amen to that!
Kayle (The Cooking Actress) says
I SO need to try coconut sugar! what a delicious way to showcase it!
Julie | This Gal Cooks says
I have a bag of coconut sugar in my pantry. I bought it a few weeks ago so I could give it a try and all I've made with it were some "healthier" pancakes. So now I have something ever better to try with it - these cookies! LOVE them, Christina!
Annalise @ Completely Delicious says
I need to find me some coconut sugar. These cookies sound simply fantastic!
Auntiepatch says
I've never heard of coconut sugar - I'll have to look for it!
Kit says
Hello! First time commenter, but I have been following your blog for just about as long as you've been writing it. It's fresh and wonderful. Looks like you have nudged several loyal readers over to the bright side of coconut sugar. Add me, I have eyed it on the store shelves for a while now, yet not been willing to chance spoiling my beautiful ingredients! The proof is in the pudd...er..cookie! I will get some tomorrow and try your recipe a.s.a.p. Thanks!
Matea says
Yum!Love coconut!!
Since coconut is a major guy in the cookie, could I use coconut oil (or butter?) instead of the 'normal' butter? Thanks :)
Ruby says
I used 3 TBS of butter and 3 TBS of coconut oil. Worked out fine. The cookies overall are a bit bland though.
Christina Lane says
Sorry you feel that way, Ruby. I'd say you lost some flavor when you subtracted some of the butter. Butter = flavor! :) <3
Christina Sutherland says
Hi can you please tell me if it’s vanilla extract or vanilla bean paste? Also another question i have coconut flour could i use that instead of plain flour? Many thanks.
Christina Lane says
Either extract or paste works, but I have to say paste is even more delicious :) So, coconut flour is WEIRD in baking. It absorbs an unnatural amount of liquid, and most recipes call for extra eggs to compensate. I haven't tested this recipe with coconut flour, nor do I recommend a straight substitution. If you want to try it and adjust it on your own, let me know how it goes!
Shawnna says
I bet I would like these and I don't even like coconut!! They sound yummy!!