Coconut Sugar Chocolate Chip Cookies

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Who doesn't love freshly baked cookies with a tall glass of milk? Whip these up and everyone will think you used fancy pants caramel inside them but really, it's just coconut sugar chocolate chip cookies!

Chocolate chip cookie on a baking stone.

Everyone has their own method of chocolate chip cookies, and they swap out the sugars. Using all white, all brown, or a mix of both will change both the texture and flavour of the cookie dough. I chose coconut sugar as it's something we buy in bulk and love to bake with.

This recipe's flavour lends itself well to playing with the mix-ins. The profile fits in with whatever your choice of chocolate is, or play with nuts, fruit, etc. I used AP here but you can also make cookies with fresh ground soft wheat. I also perfected how to use honey to sweeten cookies!

Why You Need This Recipe

Super simple with pantry ingredients!
The dough comes together quickly, with no need to chill or wait to bake.
Cookies are great fresh but they also still taste amazing from the freezer so you can always have cookies on hand.

Key Ingredients

Ingredients to make chocolate chip cookies in bowls on a wooden cutting board.

All-purpose flour - While I do grind a lot of my own flour, I also purchase unbleached all-purpose to have on hand. It makes it easy for kids to bake!

Coconut sugar - If you aren't familiar, this is considered an unrefined sugar as it's coconut palm sap that has been boiled until it crystalizes, and isn't bleached or otherwise altered. Because it isn't from the actual cocoNUT it doesn't have a coconut taste.

Butter - We make most of our own butter when we have cows in milk, and I don't always add salt. You can use either salted or unsalted but that changes how much salt you add to the dough.

Chocolate chips - Semisweet is classic, and you can use dairy-free or other options as well.

How to Make Coconut Sugar Cookies

***See recipe card below for precise measurements and instructions.***

Step 1: Beat the butter and sugar in a large bowl with a hand mixer. Add in the eggs and vanilla and beat well.

Butter, coconut sugar, and eggs in a glass mixing bowl.

A wooden spoon in a mixing bowl of creamed butter and sugar.

Step 2: Combine dry ingredients in a small bowl and then stir into the wet ingredients to incorporate.

Bowls of flour, sugar, and chocolate chips for making cookies.

Flour being stirred into creamed butter and sugar in a mixing bowl.

Step 3: Use a wooden spoon to stir in the chocolate chips.

Chocolate chip cookie dough in a glass mixing bowl.

Step 4: Use a cookie scoop and form into dough balls. Leave them enough room to spread on a parchment-lined baking sheet.

Chocolate chip cookie dough balls on a baking stone.

Chocolate chip cookies on a baking stone in the oven.

Step 5: Bake until they have puffed up and fallen, then rest on the baking sheet a bit before cooling completely on a rack.

Tips and Tricks

This is a soft dough that will spread some, so don't crowd your baking sheet.
Make sure your butter is softened so it easily creams into the sugar.
No coconut sugar on hand? I haven't tested it but using half granulated and half light brown sugar should be a comparable result.
To make your cookies look like a bakery made them, press in extra chocolate chips to the top of each dough ball.

Substitutions

I tried using a half cup chopped pecans with a half cup semisweet chips and it definitely made me think of pecan pie!

Since the cookies have a caramel flair, white chocolate chips would be a great option as well.

Try raisins or other dried, chopped fruit here. It's a really great base dough for your favorite mix-ins. Just keep it to about a cup total of whatever you add in.

Chocolate chip cookies on a cooling rack.

FAQs

Why do I need to use unsalted butter?

Most baking recipes use unsalted butter so they can control the amount of salt that is added. Every brand has a different amount of salt so this is a way to control recipe development. I find though that when using unsalted butter and 1 teaspoon salt, I can then switch it around to salted butter with only a half teaspoon of salt.

What's the easiest way to shape cookies?

I love using a cookie scoop. Sure it dirties another spoon, but it's really just so much easier to make pretty cookies. Besides looking great, this means they are all equal size and will bake up nicely. Use a 1.5 or 2 tablespoon scoop, whatever you have. It'll give you about 3 dozen cookies.

Do I need to chill cookie dough?

I prefer not to. It just adds extra time and steps and sometimes you just want cookies now! It is more important to chill when you want to stop spreading, such as making cut out cookies. For these I just know they will spread some and I don't crowd the sheet.

Chocolate chip cookies on a baking stone.

Photos by Dante from Shire by the Sea

More Cookie Recipes to Bake

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