A delicious twist on the traditional chocolate chip cookie, these Coconut Sugar Chocolate Chip Cookies are gluten-free, vegan, and refined sugar-free!
If you are looking for a healthier cookie recipe, you've come to the right place. Instead of regular sugar, this chocolate chip cookie recipe utilizes coconut sugar, whole-grain brown rice flour, and gluten-free starches in place of all-purpose flour.
For more healthier cookie recipes, you must try my almond butter chocolate chip cookies and chocolate tahini cookies.
Why you'll love this recipe
- Made with unrefined sugar
- Gluten-free, dairy-free, nut-free, and egg-free
- Easy recipe
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Coconut sugar - Coconut palm sugar is an unrefined sugar. It has a lower glycemic index than white sugar or brown sugar.
Brown rice flour - Made from whole grain brown rice, this naturally gluten-free flour adds a great nutty flavor.
Sweet white rice flour - This type of rice flour has a sticky and chewy texture when baked and works as a binder in these coconut sugar cookies. If needed, here are the best sweet white rice flour substitutes.
Tapioca starch - Also known as tapioca flour, this starch adds chewiness and helps bind.
Unsweetened almond milk - Any dairy-free milk will work.
Vegan butter - Use your favorite dairy-free butter. If dairy is not a concern, use unsalted butter.
Maple syrup - Just a couple of tablespoons to add sweetness and moisture. Honey is a great maple syrup substitute if not vegan.
Dairy-free chocolate chips - Use your favorite vegan chocolate chips. Semi-sweet or dark chocolate chips both work great.
Pure vanilla extract - A must for that sweet vanilla taste.
How to make coconut sugar chocolate chip cookies
Step 1: Combine sweet rice flour, brown rice flour, tapioca starch, baking soda, and salt in a medium mixing bowl. Whisk until the flour mixture is well integrated.
Step 2: In a large bowl, using an electric mixer, beat butter and coconut sugar until light and fluffy. Mix in the maple syrup, almond milk, and vanilla extract.
Step 3: With a wooden spoon or rubber spatula, add the dry ingredients a little bit at a time. When the flour has been incorporated into the wet ingredients, fold in the chocolate chips.
Step 4: Place cookie dough balls about 2 inches apart on the baking sheet. Bake for 8-9 minutes. Remove cookies and let cool for 3-4 minutes before transferring to a wire rack.
Recipe tips
Butter should be at room temperature before making cookies.
I recommend letting your cookie dough rest for at least 5 minutes. This allows the gluten-free flours to hydrate.
The batter for these cookies has more of a "whipped" consistency than thick cookie dough.
A cookie scoop is the best and easiest way to shape the cookie dough balls. I use a #40 scoop. But a tablespoon works as well.
How to store
Store these vegan cookies at room temperature in an airtight container for 2-3 days.
FAQs
Major grocery store chains like Walmart, Kroger, Safeway, and Whole Foods often carry coconut sugar in the baking aisle or the health food section. You can also find it in specialty stores like Trader Joe's, Sprouts, and local health food stores.
No, these cookies with coconut sugar do not have a coconut flavor. The coconut sugar adds a caramel flavor similar to brown sugar.
More gluten-free cookies
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Coconut Sugar Chocolate Chip Cookies
Ingredients
- 1 cup sweet rice flour
- ¾ cup brown rice flour
- ½ cup tapioca starch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegan butter room temperature
- 1 cup coconut palm sugar
- 2 tablespoons maple syrup or honey if not vegan
- 6 tablespoons unsweetened almond milk or other dairy-free milk
- 2 teaspoons pure vanilla extract
- 1 ¾ cups (9oz) vegan semi-sweet or dark chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Combine sweet rice flour, brown rice flour, tapioca starch, baking soda, and salt in a medium mixing bowl. Whisk until the flour mixture is well integrated.
- In a large bowl, using an electric mixer, beat butter and coconut sugar until light and fluffy. Mix in the maple syrup, almond milk, and vanilla extract.
- With a wooden spoon or rubber spatula, add the dry ingredients a little bit at a time, stirring after each addition. When all of the flour has been incorporated into the wet ingredients, fold in the chocolate chips. Allow batter to rest for 5 minutes.
- Using a #40 cookie scoop (or a tablespoon), place mounds of cookie dough about 2 inches apart on the baking sheet. Bake for 8-9 minutes. The cookies should look golden brown around the edges and golden on top. Remove cookies and let cool for 3-4 minutes on the baking sheet before transferring them to a wire rack.
Notes
Nutrition
Anita
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?
Tessa
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!
Dani @ Dani California Cooks
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 :)
Tessa
Thank you, Dani! I certainly know how that goes. I'll say though, these cookies complement ice cream very nicely. ;)