Healthy Chocolate Chip Cookies with Coconut Sugar
When you’re craving cookies, but don’t want something super sweet then try these Healthy Chocolate Chip Cookies with Coconut Sugar! Soft, chewy texture and loaded with semi sweet chocolate chips and a sprinkle of sea salt, you will love this cookie recipe!
If you’re looking for more chocolate chip cookie recipes, try some of my other favorites like Eggless Chocolate Chip Cookies, Cream Cheese Chocolate Chip Cookies, Coffee Creamer Cookies, or Kamut Flour Chocolate Chip Cookies.
A Quick Look At The Recipe
- Recipe Name: Healthy Chocolate Chip Cookies with Coconut Sugar
- Ready In: 27 minutes
- Makes: 20 cookies
- Main Ingredients: salted butter, coconut sugar, almond flour, chocolate chips
- Flavor Profile: hearty chocolate chip cookies with flaky sea salt
- Dietary Info: eggless, no seed oils, gluten free, vegan swap available
- Difficulty: Easy!
- Why You’ll Love It: naturally eggless and gluten free chocolate chip cookies
Summarize & Save This Content On
Why You'll Love This Recipe
- Soft & Chewy: These Coconut Sugar Chocolate Chip Cookies are soft and chewy, just like your classic chocolate chip cookies! Because they are naturally eggless, they also stay soft longer than traditional cookies with eggs!
- Made with Coconut Sugar: This recipe for chocolate chip cookies with coconut sugar is a take on the classic chocolate chip! I use coconut sugar in place of cane sugar in this recipe. Coconut sugar is even less processed and it has a rich flavor similar to brown sugar.
- Naturally Gluten-Free: I use a mix of almond flour and coconut flour that makes these coconut sugar chocolate chip Cookies naturally gluten free! I love using this mix of flours as the texture is amazing for a healthy chocolate chip cookies recipe that doesn't necessarily taste like you're missing out on all purpose flour.
- Eggless: These healthy Chocolate Chip Cookies with Coconut Sugar are naturally eggless. I use coconut milk to replace eggs, but you could use any kind of milk you like! I love baking eggless cookies because they actually are more moist and chewy than cookies with eggs! What?! Yes, it’s true because eggs are made up of egg white and yolk — the white is mostly water, and water dries out baked goods!
Jump to:
- A Quick Look At The Recipe
- Why You’ll Love This Recipe
- Ingredients
- Baker’s Tips
- How to Make Healthy Chocolate Chip Cookies with Coconut Sugar
- Healthy Chocolate Chip Cookies with Coconut Sugar FAQ’s
- Serving Suggestions
- More Eggless Cookie Recipes
- Healthy Chocolate Chip Cookies with Coconut Sugar
- The Bake Shop
If you are new to baking with coconut sugar, it's a really flavorful sugar that has even less processed than cane sugar. It has a darker, richer flavor, more similar to light brown sugar. You can substitute it 1:1 for regular cane sugar or brown sugar in any recipe.
I love healthy cookies recipes like this that are quick and easy! These are made with coconut sugar are also naturally gluten free as I'm using my favorite mix of almond and coconut flour. These cookies are thick, soft, and chewy. If you are looking for a way to indulge more mindfully with wholesome ingredients, then this recipe tastes just as good as the classics!
Check out more desserts with a healthier twist like Honey Sesame Dark Chocolate Bark, Sea Salt Dark Chocolate Cashew Clusters, Healthy Almond Joy Bars, or Healthy Homemade Cherry Frozen Yogurt.
Ingredients
- Butter: I use organic salted butter, but you can also use vegan butter if you want to make these vegan.
- Coconut Sugar: I use organic coconut sugar, which is less processed than cane sugar.
- Coconut Milk: I use organic coconut milk in place of eggs. But, any kind of milk you like works.
- Vanilla Extract: Use a pure vanilla extract, not imitation. I like Simply Organic, I feel it has the best flavor and it's what we used at my bakery for over a decade, I swear by it!
- Almond Flour: I use organic almond flour, making these naturally gluten free.
- Coconut Flour: I love mixing organic coconut flour with the almond flour for a really nice gluten free flour mix with just 2 ingredients and no added gums.
- Baking Powder: I use baking powder because there is no acid in this recipe. For more info on leavening agents, be sure to read my post the Difference Between Baking Soda and Baking Powder.
- Flaky Sea Salt: I top these cookies with flaky sea salt, because you know I can't resist putting this on top of cookies! This part is optional, feel free to leave it off if you are not a salt freak, like me!
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- I use my stand mixer for ease, but if you want to use a large bowl and a hand mixer, that also works.
- Make sure the butter is soft. This is key for making this cookie recipe! I like to leave butter out on the counter overnight to soften naturally.
- You can use vegan butter in place of regular butter if you need these to be vegan! My favorite vegan butter is the Miyoko’s.
- If you don't have coconut sugar, you can use light brown sugar in its place.
- I use semi-sweet chocolate chips, but dark chocolate chips also works too! If you want to chop up a chocolate bar for dark chocolate chunks, that is also fine too.
- Make sure to make the cookie dough balls the size you want your cookies to be (I talk about this in the video). Because these are made with almond and coconut flour, they don't spread much beyond the size of the cookie dough.
- Feel free leave off the flaky sea salt if you prefer. This step is completely optional, but I always prefer a sweet and salt cookie, so I love it!
- High Altitude — Bake at 375°F for 11 to 13 minutes or until the tops looked cracked and set.
How to Make Healthy Chocolate Chip Cookies with Coconut Sugar
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, coconut sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the coconut milk and dry ingredients: flour, baking soda, and sea salt in that order.
- Mix on low until combined. Then add the chocolate chips.
- Mix to combine completely.
- Using your hands, or a cookie scoop, form the dough into 20 balls and place on each parchment-lined baking sheet, you'll have about 10 cookies per sheet. Flatten them so they are about 2-inches in diameter (these will not spread) so the size the cookie dough is will be the size of the cookie. If you want to add extra chocolate chips on top of each dough ball, now is the time!
- Bake for 12 to 14 minutes, or until golden brown around the edges. Sprinkle with flaky sea salt immediately after they come out of the oven. Allow to cool completely on the baking sheet.
Healthy Chocolate Chip Cookies with Coconut Sugar FAQ's
Coconut sugar is less processed than cane sugar. But coconut sugar is still sugar as far as calories and carbs are concerned.
Coconut sugar provides a little different flavor than regular sugar, plus it's less processed. It's really tasty and also has a lower glycemic index compared to classic sugar.
Yes, you can use a 1:1 substitute for organic cane sugar or even light brown sugar. If you want a more similar flavor, I recommend using light brown sugar!
Yes! Just replace the butter with your favorite vegan butter, I recommend Miyoko’s.
Because we're using a mix of almond and coconut flour, these cookies do not spread much beyond the size of the cookie dough ball you make them (as noted in the recipe video). So, you'll need you make the cookie dough ball the size you want the finished cookie.
If you don't measure properly, this can happen. Not enough milk or too much flour (especially since we're using almond and coconut flour) can dry out the cookies. Be sure to use a digital food scale for the best results. Also, if you over-bake the cookies, they will be too dry. If your oven runs hot, you can under bake as these are eggless, so there's no worry of under baking.
No, because coconut flour helps make these cookies softer and chewier as it's very absorbent. Using solely almond flour can cause them to be dry, which is why the mix is so important for soft and tender cookies. So, I really recommend using the mix I have tested. Plus it adds a bit more flavor!
No, they don't taste like coconut, but just like a hearty, slightly less sweet cookie.
Yes, feel free to add in walnuts, cashews, pecans, macadamia nuts, peanuts, or other nuts you like. You could also add in dried cranberries, blueberries, or raisins too. I would recommend adding in 85 grams of another ingredient.
Yes, you could freeze either if you would like. To freeze the dough, shape and form the disks onto the baking sheet and freeze. Once froze, transfer to an airtight container and freeze for up to 3 months. Allow cookies to thaw to room temperature before baking. To freeze baked cookies, just freeze in an airtight container for up to 3 months and thaw for 24 hours in the fridge and they are ready to enjoy!
Store in an airtight container so they stay soft and chewy.
These cookies are soft and chewy, just like a classic chocolate chip cookie! So they need to be stored in an airtight container.
Serving Suggestions
- Enjoy with an Iced Blueberry Latte for an afternoon treat.
- Use in a DIY Christmas Cookie Box.
- Make ice cream sandwiches with Salted Caramel No Churn Ice Cream, Healthy Homemade Cherry Frozen Yogurt or Raspberry Chocolate Chip Ice Cream Without Eggs.
- Cozy up with a hot cocoa and cookie, try favorites like Caramel Hot Cocoa, Bone Broth Hot Cocoa, or Healthy Gingerbread Hot Cocoa with Bone Broth.
More Eggless Cookie Recipes
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Healthy Chocolate Chip Cookies with Coconut Sugar
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 113 grams salted butter (softened)
- 170 grams coconut sugar
- 1 teaspoon vanilla extract
- ¼ cup coconut milk
- 198 grams almond flour
- 71 grams coconut flour
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 198 grams semi sweet chocolate chips
- Flaky sea salt
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, coconut sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the coconut milk and dry ingredients: flour, baking soda, and sea salt in that order. Mix on low until combined.
- Then add the chocolate chips and mix to combine.
- Using your hands, or a cookie scoop, form the dough into 20 balls and place on each parchment-lined baking sheet, you'll have about 10 cookies per sheet. Flatten them so they are about 2-inches in diameter (these will not spread) so the size the cookie dough is will be the size of the cookie. If you want to add extra chocolate chips on top of each dough ball, now is the time!
- Bake for 12 to 14 minutes, or until golden brown around the edges. Sprinkle with flaky sea salt immediately after they come out of the oven. Allow to cool completely on the baking sheet.
- Store in an airtight container for up to 7 days.
Video
Notes
- Always weigh ingredients for the best results.
- I use my stand mixer for ease, but if you want to use a large bowl and a hand mixer, that also works.
- Make sure the butter is soft. This is key for making this cookie recipe! I like to leave butter out on the counter overnight to soften naturally.
- You can use vegan butter in place of regular butter if you need these to be vegan! My favorite vegan butter is the Miyoko’s.
- If you don't have coconut sugar, you can use light brown sugar in its place.
- I use semi-sweet chocolate chips, but dark chocolate chips also works too! If you want to chop up a chocolate bar for dark chocolate chunks, that is also fine too.
- Make sure to make the cookie dough balls the size you want your cookies to be (I talk about this in the video). Because these are made with almond and coconut flour, they don't spread much beyond the size of the cookie dough.
- Feel free leave off the flaky sea salt if you prefer. This step is completely optional, but I always prefer a sweet and salt cookie, so I love it!
- High Altitude — Bake at 375°F for 11 to 13 minutes or until the tops looked cracked and set.
Nutrition
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Amazing cookies!! My family loved them. We will for sure be making these again.
thank you, so glad you enjoyed!
As a good as chocolate chip cookies get!!!