These coconut sugar chocolate chip cookies are perfectly soft, gooey, and golden brown. We replaced brown sugar with coconut sugar and granulated sugar with turbinado sugar, which gives these cookies a slightly more caramely flavor.
These cookies are my go-to chocolate chip cookie. I keep a batch of cookie dough in my freezer so that I can have a delicious tray of fresh-baked cookies at a moment’s notice. Or yummy dough to snack on.
Why You’ll Love These Cookies
These cookies meet the criteria of perfect chocolate chip cookies. They’re…
- Perfectly soft.
- Crispy on the outside.
- Gooey on the inside.
- Drool worthy golden perfection.
- Coconut and turbinado sugar create notes of caramel.
- Freezer friendly.
Ingredients
- Coconut and turbinado sugar – for more caramel flavor. Coconut sugar is also lower on the glycemic index than granulated or brown sugar. Feel free to substitute brown sugar for coconut sugar or granulated sugar for turbinado sugar. If you choose to use only coconut sugar in these cookies please be aware that it will affect the texture, coloring, and sweetness.
- Butter – we opt for vegan or plant-based butter because it is lower in saturated and total fat. If you prefer regular butter, use unsalted butter so that you can control the salt content.
- White whole wheat flour – we love to use white whole wheat flour in baked goods. It adds a little more macro nutrients than regular all purpose flour without significantly impacting the texture or taste of these cookies. You can also use all purpose flour, if desired.
- Dark chocolate chips – for decadent gooey chocolate flavor. Feel free to sub in mini, milk chocolate, or semi sweet chocolate chips.
- Eggs – binding agent.
- Vanilla extract – for light vanilla sweetness.
- Baking soda – raising agent that gives these cookies their lift.
- Salt – elevates all the other flavors in these cookies. Adjust the salt content based on the salt content of your butter. Many vegan butters have more salt than regular butter, so you may need less salt.
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How to Make Coconut Sugar Chocolate Chip Cookies
Preheat the oven to 350F. Give the oven plenty of time to warm up. Nice even heat is key to perfect chocolate chip cookies.
In a stand mixer, cream the butter, turbinado sugar, coconut sugar, and vanilla. Start on medium speed, then increase to medium-high speed for a few seconds. With vegan butters, I find that they get a little melty faster, so I like to keep the high speed to a minimum.
I also prefer to use Earth Balance buttery spread butter in this recipe. It has stood up to all other vegan/plant-based butters I’ve tried. It consistently makes cookies that have the same soft texture, crispy exterior as regular butter. Other vegan butters tend to result in cakier textured cookies.
Add the eggs one at a time, mixing between additions.
Mix the flours, salt, and baking soda in a large mixing bowl.
Reduce the mixer speed to low. Slowly add the flour mixture a little at a time to the mixer bowl. Mix until well incorporated. Add the chocolate chips to the dough, mixing on slow until the chocolate is distributed throughout the dough.
Refrigerate dough about 10 minutes before shaping.
Spoon a rounded tablespoon of dough onto a baking sheet. Space the dough about 2 inches apart. Repeat until the cookie sheet is full.
Bake the cookies for about 10 to 12 minutes, or until lightly golden but still a little gooey. These cookies should come out with a nice golden crisp on the top and bottom, but are still super soft and gooey on the inside. Bake time may depend on the size of the cookie and your oven, so look for golden brown tops.
Let the cookies cool on the baking sheet for about 2 minutes before transferring to a wire rack to cool completely.
How to Store Cookies
- Room temperature – You can store these cookies in a freezer gallon bag or an airtight container for up to 1 week at room temperature.
- Freeze – I recommend freezing these cookies as dough, rather than as baked cookies. Form the dough into a “log.” Picture those Pillsbury Shape seasonal sugar cookies that used to come in logs that you’d cut into cookies. I press my dough, roll, repeat until I get a roll of dough the right diameter of a cookie. Wrap the cookie dough tightly in wax paper and transfer to a freezer Ziploc bag. Store for up to 3 months in the freezer. Beyond that time the dough does not bake properly.
- Thaw – when you’re ready to make these cookies, remove the dough from the freezer. Let sit at room temperature for 15 to 20 minutes. Then use a sharp knife to cut off as many cookies as you desire. Place on the baking sheet and cook according to recipe directions.
Frequently Asked Questions (FAQs)
- How does coconut sugar affect cookies – coconut sugar tastes similar to brown sugar, but adds a hint of caramel flavor in place of the molasses notes of brown sugar. It is lower in moisture content than brown sugar, so you may need to adjust your liquids slightly to compensate. Coconut sugar also results in darker and chewier cookies.
- Is coconut sugar healthier than cane sugar – coconut sugar is lower on the glycemic index than cane sugar, making it a preferred substitute for baked goods. It has a similar calories and sweetness (grams of sugar) as granulated sugar, but it is less processed, meaning it is less stripped of vitamins and minerals.
Check out More Baking Recipes
- Dark Chocolate Cranberry Walnut Cookies
- White Chocolate Peppermint Cookies
- Maple Brown Sugar Cookies
- Peanut Butter Banana Cookies
- Avocado Brownies
Let us know what you think about these coconut sugar chocolate chip cookies by dropping a comment and/or rating on the recipe card below. Also, please consider sharing to social media/Pinterest if you enjoyed this recipe! We really appreciate your help in sharing our content! 💕
Coconut Sugar Chocolate Chip Cookies
Equipment
Ingredients
- 1 c vegan butter* see notes
- â…” c turbinado sugar (or granulated sugar)
- â…” c coconut sugar (or light brown sugar)
- 2 eggs
- 1 tsp vanilla extract
- 2¼ c white whole wheat flour (or all purpose flour)
- 1 tsp baking soda
- ½ tsp salt* see notes
- 1â…“ c dark chocolate chips
Instructions
- Preheat oven to 350°F.
- Beat butter, turbinado sugar, coconut sugar and vanilla extract in a large mixing bowl on medium high speed, until smooth and creamy. Beat in eggs, one at a time.
- In a medium bowl, combine white whole wheat flour, baking soda, and salt.
- Reduce mixer speed to low. Gradually beat in flour mixture. Stir in chocolate chips.
- Refrigerate dough 10 minutes before shaping. Spoon a rounded tablespoon of dough onto a baking sheet, spacing 2 inches apart. Repeat until the cookie sheet is full. Bake cookies for 10 to 12 minutes, until lightly golden but still soft. On average, these cookies take 11 minutes.
- Let cookies cool on baking sheet for about 2 minutes, then transfer to a wire rack to completely cool.
- Store in an air-tight container or Ziploc baggie for up to 1 week.
Notes
- I use vegan butter in this recipe because it contains considerably less saturated fat than traditional butter (salted or unsalted). I prefer Earth Balance Buttery Spread for these cookies. Other plant-based butters have produced runny cookies with a cakier consistency. Earth Balance Buttery Spread has produced similar textured cookies as regular butter.
- Depending on the type of butter used in this recipe, you may choose to reduce or increase the amount of salt used in this recipe. This recipe is based on using Earth Balance Buttery Spread, which contains 105 mg of sodium and is quite salty on its own.Â
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