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    Salted Plains » Recipes » Cookies & Bars

    Coconut Sugar Chocolate Chip Cookies

    Published: Oct 15, 2015 · Modified: May 12, 2021 by Tessa · This post may contain affiliate links · 4 Comments

    Jump to Recipe Print Recipe

    A delicious twist on the traditional chocolate chip cookie, these Coconut Sugar Chocolate Chip Cookies are gluten-free and refined sugar-free!

    cookies with chocolateThere's a fella in my household that has a birthday today. And for as much as I have a sweet tooth, he does not. When I say, "Let's have some ice cream," he says, "I don't want any, but I'll get you some." Or if I say, "Help me eat these brownies I made," he'll say, "How about I just have the tiniest bite." Really? So not fun.

    Coconut Sugar Chocolate Chip Cookies #glutenfree | saltedplains.comBut, when it comes to chocolate chip cookies, things are drastically different. Like, I better make sure I don't eat the last cookie different.

    In hopes of bringing him his favorite treat for his birthday, I did want to change up the traditional chocolate chip cookie a tad bit.

    Making sure the texture was right was key, and a blend of sweet rice flour, brown rice flour, sorghum and tapioca flours seem to do the trick for perfectly soft cookies. The real star of this cookie show though is coconut sugar.

    Coconut Sugar Chocolate Chip Cookies #glutenfree | saltedplains.comCoconut sugar's hint of caramel and molasses lends another layer of richness to the classic chocolate chip cookie. While coconut sugar can be subbed 1:1  as a white sugar substitute, I often find that I need less. It seems to intensify the flavor without leaving you wanting more sweet.

    Coconut sugar chocolate chip cookies are a definite win in my book.

    Coconut Sugar Chocolate Chip Cookies #glutenfree | saltedplains.com
    fresh baked cookies on napkin
    Coconut Sugar Chocolate Chip Cookies #glutenfree | saltedplains.com

    Coconut Sugar Chocolate Chip Cookies

    Soft coconut sugar chocolate chip cookies that are a gluten-free and refined sugar-free twist on the traditional chocolate chip cookie.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 8 minutes
    Total Time: 28 minutes
    Servings: 30 cookies
    Calories: 159kcal
    Author: Tessa

    Ingredients

    • 1 cup sweet rice flour
    • ½ cup brown rice flour
    • ¼ cup sorghum flour
    • ½ cup + 1 tablespoon tapioca starch
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon psyllium husk powder
    • ½ cup unsalted butter room temperature
    • 1 cup coconut palm sugar
    • 2 tablespoons honey
    • 2 large eggs room temperature
    • 2 teaspoons pure vanilla extract
    • 2 cups semi-sweet or dark chocolate chips

    Instructions

    • Preheat oven to 350 degrees Fahrenheit. Line a baking sheet (or 2) with parchment paper.
    • In a medium bowl, combine sweet rice flour, brown rice flour, sorghum flour, tapioca starch, baking soda, salt, and psyllium husk powder. Whisk until flours are well integrated.
    • In a large bowl, using an electric mixer, beat butter on low and increase to medium speed until light and creamy. Continue beating at medium speed, and add a little bit of coconut sugar at a time until all the coconut sugar has been incorporated. Mix in the honey, and then add one egg at time, mixing after each. Add vanilla extract and mix.
    • With a wooden spoon, add the flour mixture a small amount at a time. When all of the flour has been incorporated into the wet ingredients, fold in the chocolate chips.
    • Using a small spoon, place mounds of cookie dough about 2-inches apart on the baking sheet(s). Place in oven and bake for 8-9 minutes. The cookies should look golden brown around the edges. Remove cookies from baking sheet with a metal spatula and allow to cool on a wire rack.
    • Store in an airtight container.

    Notes

    Inspired by Milk & Cookies' chewy chocolate chip cookies.

    Nutrition

    Calories: 159kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 104mg | Potassium: 98mg | Fiber: 1g | Sugar: 9g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

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    Comments

    1. Anita

      January 17, 2016 at 10:47 pm

      I have made these cookies several times and they are a crowd pleaser! Nobody can even tell they are gluten free!

      Only issue I have encountered is that mine don't spread when baking (as yours looks like in the picture) Mine tend to stay more upright. Can you let me know the trick to get them to spread out?

      Reply
      • Tessa

        January 18, 2016 at 3:30 pm

        Hi Anita! I am so happy to hear that! I'm so glad they have been well received!

        My only guess would be the temperature of your butter. Colder butter usually results in a cake-like texture, so maybe allowing it to soften at room temperature more than you have been might do the trick? When I was working on this recipe, I experimented with using melted butter, but the results made it too flat and thin. Maybe a little bit softer butter will result in a bit flatter cookie for you. Thank you again for your kind words!

        Reply
    2. Dani @ Dani California Cooks

      October 20, 2015 at 6:44 pm

      What an interesting breakdown of flours!! I am always looking for more g-free cookies to add to my repertoire. My boyfriend has a major sweet tooth, but only for ice cream :)

      Reply
      • Tessa

        October 21, 2015 at 1:34 am

        Thank you, Dani! I certainly know how that goes. I'll say though, these cookies complement ice cream very nicely. ;)

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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