These amazing chewy Coconut Sugar Cookies are made without refined sugar. What’s more, they are crisp on the edges with wonderfully chewy centers.
About These Coconut Sugar Cookies
These wonderful chewy Coconut Sugar Cookies are an adaption of my Coconut Oil Chocolate Chip Cookies. Those are some of the best cookies I have ever made and many of you who have already made a batch, agree.
Crisp edges with perfectly chewy centers are the stuff my cookie dreams are made of. And this new version has the same qualities.
The original recipe uses a mix of white and brown sugar. However, I wanted to see if I could eliminate refined sugar and use only coconut sugar in this recipe. Well, the cookies came out amazing with a deep, rich caramel and molasses-like flavor notes.
What is Coconut Sugar?
Coconut sugar, also called coconut palm sugar, is made from the buds of the coconut palm tree. The flower buds are ‘tapped’ and the emerging liquid, the sap, gets processed into coconut sugar.
Coconut sugar has a rich caramel-like taste that adds another layer of flavor depth to the cookies. When we still lived in Canada, Konrad took some of these to work and one co-worker exclaimed those were the BEST cookies he had ever tasted!
I believe that the use of coconut oil and cornstarch are key for the crisp edges and chewy-center goodness. In addition, I added chunks of dark chocolate to some (because I love it so much), but they are also great without.
I also tried replacing all-purpose flour with whole wheat flour but the results didn’t impress me very much. Whole grain flour seems to work better with recipes with stronger flavors like my spelt flour double chocolate cookies.
How to Make Coconut Sugar Cookies
The process of making these cookies is quite similar to making other cookies, except that it contains coconut oil rather than butter and coconut sugar instead of white or brown sugar.
To begin making them, you start with beating in a bowl the coconut oil with the coconut sugar, and vanilla until light and fluffy. Then, you add the dry ingredients including the all-purpose flour, cornstarch, baking soda, and salt to the wet mixture, and mix it just until combined.
For this, you could use an electric mixer if you like, but a wooden spoon or whisk would work just fine as well. If you find that the cookie dough is a little too thin, you can feel free to add another tablespoon or two of flour to reach the desired consistency. Then, you can fold some dark chocolate chunks into the dough if you would like a chocolate chip cookie rather than a plain cookie. Of course you can also use other add-ins like nuts, sprinkles, dried fruit, and more to switch up the flavor if these coconut sugar cookies.
Then, to shape the cookies, you can scoop them with a tablespoon or use a similar-sized cookie scoop, before placing them on a parchment paper-lined baking sheet, about 2 inches apart. If desired, you can press a few chocolate chunks in the tops of each cookie to make them look extra attractive. Then, they just need to bake for 8 to 10 minutes before allowing them to cool and storing them in an airtight container until you are ready to serve them.
How to Store the Cookies
After the cookies have cooled, you can store them in an airtight container on the counter for up to a week. Freeze them airtight to keep fresh for longer (1-3 months).
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Chewy Coconut Sugar Cookies
These amazing chewy Coconut Sugar Cookies are made without refined sugar. They are crisp on the edges with wonderfully chewy centers. YUM!
- 1/2 cup virgin coconut oil soft or melted
- 1 cup coconut sugar
- 1 large 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
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 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.