If you’re looking for the best cookie recipe without all the extra unhealthy garbage that most cookie recipes call for, well, I have you covered with this Coconut Sugar Cookie recipe! There are no artificial ingredients in this recipe; it is all natural and delicious! You should bookmark this recipe right now because once you make it, you’ll want to make it again and again! Trust me, you won’t be able to eat just one. I make these for my family and they don’t last more than two days. Between my husband and my two boys, there is no chance for these cookies to make it longer two days! I am lucky if I get one or two for myself.
What I like best about these cookies is that they can be used to make almost any other cookie you want. You want to make chocolate chip cookies? Throw in some chocolate chips. If you want white chocolate macadamia nut cookies, just mix in some white chocolate chips and chopped macadamia nuts. You can even make oatmeal cookies out of this cookie recipe; it is that versatile of a recipe. With only a few ingredients, this recipe will become a favorite of your children, as well as yourself, when you’re craving something sweet. Much better to reach for something like this than those processed, chemical-ridden box cookies at the grocery store.
You should bookmark this recipe right now because once you make it, you’ll want to make it again and again!
If you’re new to coconut sugar, this is a great place to start. You really can’t mess it up; it’s that easy. I use my mixer, but you can mix this by hand easily. There is no chill time; it’s mix and go, and you have yourself a batch of the best cookies in less than 30 minutes. Another thing I absolutely love about coconut sugar is that it is basically 1:1 with sugar. You really can switch it out for regular sugar whenever a recipe calls for nasty old sugar. Of course, coconut sugar will give whatever it is a more caramel color, but that shouldn’t bother you. Ok, less talk; let’s get baking!
To Die For Coconut Sugar Cookie Recipe
Equipment
- Stand Mixer I use a mixer but it is not required to have one to make this recipe.
- 1 Large mixing bowl (if not using a stand mixer)
- 1 Medium mixing bowl to mix the wet ingredients.
Ingredients
- 2 cups Organic AP Flour
- 1 tsp Baking Soda
- ½ tsp Baking Powder
- 1 tsp Pink Himalayan Salt or Gray Salt
- 8 tbsp Organic Unsalted Butter Melted and cooled.
- 1 ¾ cups Organic Coconut Sugar, packed
- 1 large Pasture Raised Egg
- 1 large Pasture Raised Egg Yoke
- 1 tbsp Organic Vanilla Extract
- ¾ cup Guittard Dark Chocolate Baking Chips, made with coconut sugar, optional These are amazing, get them! Add them and you've got chocolate chip cookies, so good.
Instructions
- Preheat oven to 350°.
- Line two baking sheets with unbleached parchment paper.
- In your mixer mix all the dry ingredients with a whisk attachment. When finished, remove whisk attachment and replace with paddle
- In a small bowl whisk together all the other ingredients until smooth.
- Add the wet ingredients to the dry ingredients and with your paddle attachment attached, turn on the mixer and mix until combine.
- Use a spoon to scope 2 tbsp of dough and then make the dough into balls, please on the baking sheet about 2 inches apart. You should fit 12 on each baking sheet for 24 cookies.
- Bake each sheets one at a time. Do not bake longer than 14mins, even if you feel they should go longer, don't!
- Cool cookies on a wire rack for 5 mins then transfer to a wire rack to cool completely, or eat them warm, if you like!
- Dunk them in some raw milk, and enjoy!
2 comments
She’s right these cookies are to die for! They’re SO good and so easy. And even if you over do the butter a little and they’re flat, they’re still so delicious!
The butter is always the culprit when they go flat but regardless they are still delicious! So happy you liked them, hope you try them again! A quick fix, if you add too much butter, just add a bit more flour and it will work itself out! You’re looking for a pretty thick consistency. 🙂