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!
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.
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.
Step 2: Combine dry ingredients in a small bowl and then stir into the wet ingredients to incorporate.
Step 3: Use a wooden spoon to stir in the chocolate chips.
Step 4: Use a cookie scoop and form into dough balls. Leave them enough room to spread on a parchment-lined baking sheet.
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.
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.
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.
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.
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.
Photos by Dante from Shire by the Sea
More Cookie Recipes to Bake
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Coconut Sugar Chocolate Chip Cookies
- 1 cup unsalted butter
- 2 cups coconut sugar
- 2 large eggs
- 1 tablespoon vanilla
- 2¾ cups all-purpose flour
- 1 teaspoon salt halve if used salted butter
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup chocolate chips
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a large bowl, cream together butter and sugar until pale. Add eggs and beat. Stir in vanilla.
- Combine dry ingredients in a separate bowl first, or just dump them in. I do both ways and it never seems to matter. Stir into wet mixture.
- Use a wooden spoon or rubber spatula to stir in chocolate chips.
- Using a cookie scoop, place 6 or 8 cookies on each prepared baking sheet. These spread a decent amount for me so don't crowd the pan.
- Bake for about 12 minutes, flipping pans halfway through. Look for them to have puffed up and fallen, and be lightly golden, to know they are done.
- Let rest on the baking sheet about 10 minutes before removing to a cooling rack to cool completely. Repeat with remaining dough.
- I used a 2 tablespoon scoop and got 3 dozen cookies. Using a 1 ½ tablespoon scoop yields about 40 cookies.
- Try half chopped pecans and half chocolate chips for a pecan pie cookie.
- Swap out the chocolate for white or dark chips.
- Using a silpat or baking stone seems to make the cookies spread more than using parchment, so use whatever you are used to baking cookies on.
- I generally bake with unsalted butter, so if you use salted then cut the amount of added salt in half.