Coconut Sugar Chocolate Chip Cookies
This coconut sugar chocolate chip cookie recipe delivers perfectly soft, crispy on the outside, gooey on the inside drool worthy golden perfection every time.
Servings: 24 cookies
Equipment
Ingredients
- 1 c vegan butter* see notes
- ⅔ c turbinado sugar (or granulated sugar)
- ⅔ 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
- 1⅓ 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.