Coconut Sugar Cookies Recipe | Easy Sugar Cookie Recipe (2024)

FAQs

Can I substitute coconut sugar for regular sugar? ›

How to Use Coconut Sugar in Recipes. In general, coconut sugar can replace white sugar using a 1:1 ratio in most recipes, says Roszkowski. However, she recommends grinding coconut sugar into smaller granules using a food processor or blender first.

Coconut sugar looks like brown sugar and has a strong caramel taste. It's produced in the Philippines and elsewhere in South East Asia, and is made from the sap of the coconut palm tree. It is essentially the same as palm sugar and jaggery, which can be made from palm sap or sugar cane.

It acts as a stabilizer and it makes cakes and cookies deliciously moist and tender. So not an ingredient to mess with! That said, you can use coconut sugar instead of white sugar in most baking recipes.

Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).

Coconut sugar overpowers lighter flavors and colors

According to the Martha Stewart site, coconut sugar has a more caramelly flavor than white, so it may overpower light, fruity, or floral flavors.

If you are looking for a natural, plant-based sweetener to keep your blood glucose and energy levels up, coconut sugar is the ideal choice. Lower chances of a blood sugar spike. Per serving, coconut sugar contains a small amount of inulin, a type of soluble fiber that can make post-meal blood sugar spikes less likely.

Eating a lot of sugar, including coconut palm sugar, can increase the risk of mouth infections and dental problems. This is because sugars contain high amounts of fermentable carbohydrates. People with diabetes are more prone to infections and gum disease.

Coconut sugar does contain a small amount of fiber in the form of inulin, which is prebiotic. Hence, it could be beneficial for gut health. Inulin is also effective at lowering inflammation and plasma lipid levels ⁷.

Use coconut sugar 1:1 in any way you would regular sugar, including in tea or coffee or baking and cooking.

How to bake with coconut sugar? ›

It also doesn't have the same molasses notes, so it brings a lighter overall flavor to baked goods it is used in. Despite these differences, coconut sugar can be used like both white and brown sugar in recipes and a 1:1 substitution for it can be used between the two.

Coconut sugar has a lower glycemic index than regular sugar and is one of the most nutritious sugars. Try it when making healthier sweet treats such as muesli slice, breakfast muffins and quinoa cookies.

Powdered sugar has a much finer texture and a higher cornstarch content, which can absorb moisture and lead to a drier, crumbly cookie texture. If you use powdered sugar in place of granulated sugar, you'll likely end up with cookies that are more cake-like and less chewy.

Baking soda also serves another important purpose when it comes to cookies: It encourages spreading by raising the mixture's pH, which slows protein coagulation. This gives the dough more time to set before the eggs set, which results in a more evenly baked cookie.

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

You can easily swap coconut sugar and brown sugar in a 1:1 ratio. Though coconut sugar looks and tastes a lot like brown sugar, it doesn't hold as much moisture. This can affect the texture of certain baked goods, potentially making them slightly dryer or more dense than intended.

You can use dates, fruit purées, yacon syrup, honey, and maple syrup as alternatives to sugar. Although these sweeteners may offer limited health benefits compared with refined sweeteners, any sweetener should be used sparingly.