Mimi's Organic Eats » Recipes » Cookies » Healthy Chocolate Chip Cookies with Coconut Sugar
Healthy Chocolate Chip Cookies with Coconut Sugar
Cookies • Sweet & Salty Desserts • No Seed Oils • Eggless • Gluten Free • Vegan • High Altitude | Published February 24, 2024 by Mimi Council
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When you’re craving cookies, but don’t want something super sweet then try these Healthy Chocolate Chip Cookies with Coconut Sugar! Soft, chewy, 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, Coffee Creamer Cookies, or my Kamut Flour Chocolate Chip Cookies.

Table of Contents
Today I'm sharing a recipe for Healthy Chocolate Chip Cookies with Coconut Sugar. If you are new to baking with coconut sugar, it's a really flavorful sugar that has a lower glycemic index than traditional cane sugar. So, if you are looking to make desserts a little healthier, coconut sugar is a great option! You can substitute it 1:1 for regular cane sugar or brown sugar.
These chocolate chip cookies 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, then these Healthy Chocolate Chip Cookies with Coconut Sugar are just what you need!

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 made 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 less processed and it has a lower glycemic index than cane 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!
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!

Ingredients
- Butter: I use Organic Valley Salted Butter. Be sure your butter is nice and soft for this recipe. If you're using unsalted butter, just add 1/4 teaspoon of salt to the dough. You can also use vegan butter if you want to make these vegan.
- Coconut Sugar: I use organic coconut sugar, which has a lower glycemic index than traditional cane sugar, keeping with the healthier cookie vibes!
- Vanilla Extract: My favorite is Simply Organic.
- Coconut Milk: I use organic coconut milk in place of eggs.
- 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.
- Salt: I use a fine sea salt in the cookies so it mixes in well.
- Chocolate Chips: Organic semi sweet chocolate chips are what I used here, but dark chocolate also is great!
- 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!

Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Sheets: You'll need two half sheet pans for baking the cookies.
- Parchment Paper: I always use nontoxic parchment paper as I think cookies bake best with it.
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Step 2
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, flour, baking soda, and sea salt in that order. Mix on low until combined. Then add the chocolate chips and mix to combine.






Step 3
Using your hands, or a cookie scoop, fork the dough into 24 balls and place on the prepared baking sheets.
Step 4
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.

Baker's Tips
- 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.
- 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!

FAQ's
Coconut sugar is less processed than cane sugar, which allows it to retain some nutrients. Coconut sugar also has a lower glycemic score than classic cane sugar? But coconut sugar is still sugar as far as calories and carbs are concerned.
I use coconut sugar in place of cane sugar in this recipe, and it’s less processed and has a lower glycemic index, which makes it a healthier choice. These cookies are also naturally eggless and gluten free, which makes them a healthier option than traditional cookies made with gluten and eggs as both gluten and dairy can be inflammatory. You can even use vegan butter in place of butter, I am really partial to the real thing and I believe that eating organic butter from grass fed cows is better than a vegan butter substitute as most vegan options contain seed oils.
Yes! Just replace the butter with your favorite vegan butter, I recommend Miyoko’s.
These cookies are soft and chewy, just like a classic chocolate chip cookie! So they need to be stored in an airtight container.

Craving More?
- Eggless Coconut Sheet Cake
- Dark Chocolate Coconut Cups
- Vegan Gluten Free Chocolate Peanut Butter Cookies
- Cream Cheese Chocolate Chip Cookies
- Easy Vegan Gluten Free Peanut Butter Cookies

Healthy Chocolate Chip Cookies with Coconut Sugar
Mimi CouncilIngredients
- 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, flour, baking powder, 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 the prepared baking sheets.
- 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
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!