If you’ve been following me and my recipes for any length of time, then you know I’m a huge fan of coconut sugar. I actually prefer it over white or brown sugar, honey, and maple syrup. It’s tasty, has a low glycemic index (unlike honey and maple syrup), and it’s an easy 1:1 replacement for white, refined sugar.
Now, when I think of a sugar cookie, I have something very light in color, sweet, and simple in mind. But since coconut sugar is brown in color, it produces darker colored baked goods. These Coconut Sugar Cookies may be slightly different than you’re used to, but the flavor and texture will not disappoint. They’re seriously soft and chewy, and they’re the kind of cookie that will be even softer the day after they’re baked!
The recipe for these cookies is super simple. Aside from the coconut sugar (which you can now find at most stores that carry groceries) all of the items are easily already in your cabinet. The mixing process is quick and easy, but refrigerating the dough is super important since you’ll use olive oil instead of a solid fat for these cookies. Keep in mind that the dough will be very soft and, once rolled, will spread a bit before baking. Your cookies will take less time to bake than you think, so keep an eye on them, and remember that they should look puffy when you take them out of the oven. As they cool, the cookies will settle and look more like what I have pictured. As always, happy baking!
Soft & Chewy Coconut Sugar Cookies (dairy-free!)
Makes 12 cookies
1 1/2 cups all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp fine sea salt
3/4 cup coconut sugar
1/3 cup extra virgin olive oil (or other vegetable oil)
2 tsp vanilla extract
1 large egg + 1 large egg yolk, room temp
1.) Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. In a large bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
2.) In a medium bowl, mix together the coconut sugar, olive oil, and vanilla. Whisk in the egg + egg yolk until mixture is completely combined and smooth. Add liquid ingredients to dry and use a large spatula or wooden spoon to gently mix until no flour streaks remain. Cover and chill for at least two hours.
3.) Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop cookies 1.5 Tbsp in size, rolling the dough into smooth balls (the cookies spread more evenly when rolled). Place six dough balls on your baking sheet. Your dough will be quite soft, so It’s normal for the dough balls to spread before you bake them. Top with sugar if desired.
4.) Bake cookies, six at a time, at 350°F for 5-7 minutes or until cookies have spread and puffed. Be careful not to overbake them. Let cookies rest on baking sheet for 1-2 minutes before removing to a cooling rack. Cookies will deflate and soften as they sit. Store cookies in an airtight container at room temperature.
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