The best-ever chewy coconut sugar cookies! These cookies are ooey-gooey and have that tasty caramel flavor that brown sugar usually gives you. But in this recipe, we will use the coconut sugar, to make a healthy Coconut Sugar Cookies.
Healthy Coconut Sugar Cookies
So why we use coconut sugarto replace brown sugar when making cookies? Coconut sugar has a similar nutritional profile to brown sugar and has almost the same amount of calories and carbohydrates but it is lower on the glycemic index. This is one reason why some people believe it’s healthier than other forms of sugar. Moreover, it is also less processed than brown sugar. Coconut sugar also contains inulin, a prebiotic carbohydrate, which has some health benefits such as supporting gut health.
Replacing white or brown sugar with coconut sugar does not require any conversion. When using coconut sugar as a substitute for white or brown sugar you can use a 1:1 ratio. This means that for one cup of brown sugar you will use one cup of coconut sugar in its place.
Coconut sugar has a texture more like that of white sugar rather than brown sugar which holds more moisture.
Of course, not everyone is a fan of the taste of coconut in their baked goods. If you’re concerned about the coconut flavor being noticeable in your cookie recipe, don’t worry, coconut sugar does not taste at all like coconut.
The color and flavor of coconut sugar are actually very similar to brown sugar and you may not even notice the difference between the two if you didn’t know!
Coconut Sugar Cookies Recipes
These mesmerizing chewy Coconut Sugar Cookies are made without refined sugar. They are crisp on the edges with wonderfully chewy centers. And coconut sugar makes these cookies one of a gluten-free coconut sugar cookies.
Ingredients Chewy Coconut Sugar Cookies :
- 1/2 cup virgin coconut oil soft or melted
- 1 cup coconut sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 1 1/3 cup all-purpose flour plus 2 tablespoons more, if needed
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 - 1 cup dark chocolate chunks (optional)
Instructions :
- Cream together softened coconut oil, coconut sugar, egg, and vanilla extract with your mixer until light and fluffy (1-2 minutes).
- Add flour, cornstarch, baking soda, and salt and mix in until just combined. If the dough seems too thin and oily, add 1-2 more tablespoons of flour. If desired, fold in 3/4 cup chocolate chunks by hand.
- Form about 20 tablespoon-sized dough balls. If using chocolate chunks, press 2-3 more chunks into the top of each dough ball. Cover with plastic wrap and chill the dough balls for at least 1-2 hours (I usually put them in the fridge overnight).
- Preheat the oven to 350 F and place chilled dough balls 2 inches apart on a lined baking sheet (when using coconut oil unlined sheets often result in too dark cookie bottoms).
- Bake for 8-10 minutes until the edges are just set. Centers can still look slightly uncooked.
- Cool cookies on the baking sheet for about 10 minutes, then move to wire rack to cool fully. Store airtight.
Inspired from: Coconut sugar recipe
Grab your very own Healthy Coconut Sugar by ordering to the contact listed on the PT Indo Export Nusantara - Organic Coconut Sugar Supplier and Exporter Indonesia