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 that made them, 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. I wanted to see if I could eliminate refined sugar and use only coconut sugar in this recipe. The cookies came out amazing!
Coconut sugar has a rich caramel-like flavor that adds another layer of depth to the cookies. Konad took some of these to work (while we were still in Canada) and apparently one co-worker exclaimed those were the BEST cookies he ever had!
I believe, it is the use of coconut oil and cornstarch that are key for the crisp edges and chewy center goodness. To some of the cookies I added chunks of dark chocolate (because I love it so much but they are also great without.
I also tried eliminating all-purpose flour with whole wheat flour but I wasn’t too impressed with the results. Whole grain flour seems to work better with stronger flavors like my spelt flour double chocolate cookies.
- ½ cup virgin coconut oil, soft or melted
- 1 cup coconut sugar
- 1 egg
- 1½ tsp vanilla extract
- 1⅓ cup all-purpose flour (plus 2 tablespoons more, if needed)
- 2 tbsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
- ¾ – 1 cup dark chocolate chunks (optional)