Coconut Sugar Chocolate Chip Cookies

I wanted to make a vegan chocolate chip cookie I could feel good about giving my kids, something without refined white sugar but still soft and satisfying. These coconut sugar chocolate chip cookies turned out even better than I expected, with a rich flavor and a tender texture from coconut sugar and coconut milk.

Made with simple pantry ingredients, these cookies are completely dairy-free and have a soft texture that makes them perfect for everyday baking. This recipe is one of my favorite coconut sugar recipes for everyday treats.

Want another health-ier cookie recipe? Check out my Greek Yogurt Chocolate Chip Cookies

Why You’ll Love These Coconut Sugar Chocolate Chip Cookies

These cookies come together quickly and use ingredients you likely already have in your kitchen.

They have a deeper flavor than traditional cookies thanks to coconut sugar. The flavor is similar to brown sugar, with that subtle molasses taste you usually get in a classic cookie, just without using refined sugar.

The coconut milk helps create a soft texture that stays tender even after they cool. They are a great option if you are looking to reduce refined sugar while still making a treat your family will enjoy.

Ingredients You’ll Need for Coconut Sugar Cookies

• 1/2 cup coconut oil, softened (not melted)
• 3/4 cup coconut sugar
• 1/2 cup coconut milk
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour (or gluten-free flour blend for gluten free coconut sugar cookies)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup dairy-free chocolate chips

How to Make Chocolate Chip Cookies Using Coconut Sugar

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, use a hand mixer to cream together the softened coconut oil and coconut sugar until combined and slightly fluffy.
3. Add the coconut milk and vanilla extract and mix until smooth.
4. In a separate bowl, stir together the flour, baking soda, and salt.
5. Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
6. Fold in the chocolate chips.
7. Scoop the dough onto the baking sheet and gently flatten each cookie.
8. Bake for 9 to 11 minutes, until the edges are set and the centers are still soft.
9. Let the cookies cool on the pan for a few minutes before transferring to a rack.

Tips for the Best Coconut Sugar Cookies

• Make sure your coconut oil is softened, not melted. This helps create a better texture and prevents excess spreading.
• Using a hand mixer helps fully combine the coconut sugar and oil, improving the overall consistency.
• Let the dough rest for 20 minutes before baking. This helps the flour absorb the liquid and improves the texture.
• Do not overbake. The cookies will continue to set as they cool.
• Use full-fat coconut milk for the best results.
• The texture is best once the cookies have cooled completely, though we understand the temptation to enjoy a warm one!

Variations

• Use a fun chocolate flavor instead of chocolate chips.
• A light sprinkle of flaky salt on top adds extra flavor.
• Replace a small portion of the flour with oat flour for a softer cookie

Storage

Store the cookies in an airtight container at room temperature for up to 3 days.

They stay soft and can also be frozen for later.

FAQ

Q: Can I use melted coconut oil instead of softened?
A: You can, but softened coconut oil works best. Melted oil can make the cookies spread too much and affect the texture.

Q: Can I use another plant milk instead of coconut milk?
A: Yes! Almond, oat, or soy milk will work. Coconut milk adds extra richness and helps the cookies stay soft.

Q: Can I make these cookies gluten-free?
A: You can swap the all-purpose flour for a gluten-free flour blend. Resting the dough for 20 minutes still helps improve texture.

Q: Why does the dough need to rest before baking?
A: Resting allows the flour to fully absorb the liquid, improving texture and resulting in a thicker, chewier cookie.

Q: Why do the cookies look soft when I take them out of the oven?
A: These cookies continue to set as they cool. The texture is best once completely cooled, though they are delicious warm.