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+ servings

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.
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 30 cookies
Author Tessa Fisher


  • 1 cup sweet rice flour
  • 1/2 cup brown rice flour
  • 1/4 cup sorghum flour
  • 1/2 cup plus 1 tablespoon tapioca starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon psyllium husk powder
  • 1/2 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


  1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet (or 2) with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Store in an airtight container.

Recipe Notes

Inspired by Milk & Cookies' chewy chocolate chip cookies.