Coconut Sugar Chocolate Chip Cookies

Crisp on the outside and gooey on the inside, these coconut sugar chocolate chip cookies are refined sugar free and amazing!

Course Dessert, Baking

Cuisine American

Keyword Coconut Sugar Chocolate Chip Cookies, refined sugar free cookies, healthy chocolate chip cookies

Prep Time 2

Cook Time 12

Servings large cookies

Calories 238kcal

Author Jamie

Ingredients

Wet Ingredients

1 cup unsalted butter or vegan buttery sticks melted (227 grams, see notes if substituting coconut oil)
2 cups coconut sugar 315 grams
6 tablespoons warm water 90 ml
1 teaspoon vanilla extract
¼ cup maple syrup 60 ml

Dry Ingredients

3 cups all purpose flour or gluten-free all purpose flour 405 grams - we used Bob's Red Mill 1-to-1
2 tablespoons potato or cornstarch 20 grams
1 teaspoon baking powder
1 teaspoon salt
2 cups chocolate chips

Instructions

Wet Ingredients: In a medium mixing bowl, add the warm melted butter and coconut sugar. Whisk by hand or with an electric mixer for at least two minutes, or until the mixture is smooth and the sugar granules begin to dissolve. Add warm water, vanilla extract, and maple syrup and continue to mix/whisk until you have a smooth sugar syrup.
Dry Ingredients: In a large mixing bowl, add flour, potato starch, baking powder, and salt. Whisk together until well-mixed.
Finish the dough and chill: Pour the wet ingredients into the bowl with dry ingredients. Mix well until the dough is smooth. Add the chocolate chips and mix well. Cover the bowl with a lid, beeswrap, or plastic wrap. Place in the refrigerator to chill for at least 2 hours.
Prep for baking: When ready to bake, remove the dough from the refrigerator and let rest at room temperature for 30 minutes. Preheat the oven to 325 degrees F (162 degrees C) and line cookie sheets with parchment paper or a silicone liner. Roll the dough into large round balls with about 3 tablespoons of dough in each. This will make large, but not jumbo-sized, chocolate chip cookies. Leave about 3 inches between the cookies to allow for spread. I bake 6-8 cookies per large baking sheet.
Bake: Bake for 10-12 minutes, then remove from the oven. Allow to cool for 10 minutes before gently using a spatula to remove the cookies from the sheet and place on a cooling rack. Let cool and enjoy!

Notes

Storage: After cooling to room temperature, store in an airtight container on the counter for up to 3 days or in the refrigerator for up to a week.

Substitutions:

We made these into a vegan gluten-free cookie as written, but we also tested them with egg, regular butter, and coconut oil! Here's what you need to know:

With Egg - Eliminate the 6 tablespoons of water and add two eggs to the wet ingredients instead. Make sure the melted butter is not hot when you combine them or they will prematurely cook the egg. Instead of 2 tablespoons of starch, add 2 teaspoons when mixing the dry ingredients.
With Butter - Regular butter works great substituted 1-for-1 for the vegan butter (1 cup for the 1x recipe).
With Coconut Oil - Substitute 1 cup of butter with ¾ cup of coconut oil plus ¼ cup of warm water. Coconut oil is 100% fat, whereas butter and vegan butter are 80% fat and 20% water. If you substitute 1-for-1, they result is extra crispy and delicious, but we prefer the original texture which is perfectly preserved with the modified substitution.

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