Coconut Sugar Chocolate chip cookies! Recipes for: all-purpose flour, gluten-free, and vegan/paleo. Makes a great cookie in a jar to give away!
Chocolate chip cookies are on up there on the list of my favorite things to eat. I mean, it is a pretty lengthy list, but they’re on there! They’re also my go-to dessert when I can’t think of anything else to make—chocolate chip cookies are classic, delicious, and just about everyone loves them!
I haven’t made them much lately though, because most of my old recipes call for a ton of brown and white sugar and are actually a little too sweet for me now. I’ve been meaning to try them with one of my new favorite sweeteners, coconut sugar, and I was finally able to take an afternoon to test some recipes. These coconut sugar chocolate chip cookies turned out so moist and delicious, and may just be my new favorite cookie!
I did a bunch of recipe testing, making them with regular all-purpose flour, a 1-to-1 Gluten-Free Flour, and Almond Flour. I also tried them with butter and with coconut oil, with eggs and without. The cookies in the photos above are as follows from left to right: 1) with all-purpose flour, eggs, and butter 2) with gluten-free flour, eggs, and butter 3) with almond flour/arrowroot, no eggs, coconut oil.
- The first coconut sugar chocolate chip cookie made with regular all-purpose flour turned out the most like the traditional, big and chewy chocolate chip cookies that I love to eat. Using an extra egg yolk instead of the whole egg keeps these moist and chewy.
- The dough made with gluten-free flour was a little crumbly at first and required a splash of water to make the dough hold together. They baked up thick and puffier than the other cookies and had a soft, moist interior. These were my daughter’s favorite:) Below I’m sharing with your my favorite variations
- The last cookie was made with a combo of grain-free flours. I used blanched almond flour and arrowroot starch to help hold the almond flour together and give the cookies a bit of a chew. I used coconut oil instead of butter and instead of eggs I used a few teaspoons of water to help the dough bind together. These spread a bit more during baking and had a deliciously crisp exterior. They were still soft on the inside and had a slight nutty flavor that I thought was quite nice. My husband couldn’t get enough of this variation and my son, of course, liked them all! 😂 The recipe for all three variations are included below.
These can easily be layered in a jar and given away as gifts! Simple instructions + free printable gift tags included below!
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- 1 cup Coconut Palm Sugar
- ⅔ cup melted butter or Coconut Oil, cooled
- 1 egg + 1 egg yolk
- 2 cups Unbleached All-Purpose Flour OR a gluten-free one for one replacement flour (I used Bob's Red Mill 1-to-1 Baking Flour)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups Chocolate Chips
- 1 teaspoon Pure Vanilla Extract
- Preheat oven to 350F. Combine the coconut sugar and melted butter/oil in a large bowl. Add egg and egg yolk and mix until combined. Stir in the flour, baking soda, salt, and chocolate chips. If using gluten-free flour, a few teaspoons of water may need to be added if dough is crumbly. Add just enough water to get a soft cookie dough.
- Place dough by the heaping tablespoons onto an ungreased or parchment paper lined baking sheet. Bake in the preheated oven for 10-12 minutes, until edges are set. The color of the cookies will appear darker due to the coconut sugar. Let cookies rest for a few minutes on the pan before transferring to a cooling rack to cool completely. Store extras in an airtight container. Yield: about 2 dozen.
- Preheat oven to 350F. Combine almond flour, arrowroot, baking soda, salt, coconut sugar, and chocolate in a large mixing bowl. Use a wooden spoon to stir in coconut oil until evenly distributed. Mix in water a little at a time, just until dough comes together. Don't add too much or cookies will be thin and flat.
- Place heaping tablespoons of dough a couple of inches apart on a parchment paper lined baking sheet. Bake in the preheated oven for 10-12 minutes, until center is set and edges are lightly browned. Allow to rest on the cookie sheet for a few minutes before transferring to a wire rack to cool completely. Makes about 2 dozen.
Chocolate Chip Cookies In A Jar
You will need:
- 1–32 oz. jar with lid, washed and thoroughly dried (a 25 oz jar works best for the Vegan/Paleo recipe)
- twine or ribbon
- free printable gift tag (cut out) or instructions written on a homemade tag (copy instructions from tags below)
Layer Ingredients in the jar as follows:
-Using Regular or Gluten-Free Flour:
- 1 cup coconut sugar
- 2 cups of either regular all-purpose flour OR a cup for cup gluten-free multi purpose flour (like Bob’s Red Mill 1 to 1) mixed with 1/2 teaspoon baking soda and 1/2 teaspoon salt
- 2 cups chocolate chips (semi-sweet or dark)
-Using Grain-Free (Vegan/Paleo) Ingredients:
- 1.5 cups blanched almond flour, 1/2 cup arrowroot powder, 1/2 teaspoon baking, and 1/4 teaspoon salt mixed together
- 1/2 cup coconut sugar
- 1 cup dairy-free chocolate chips
A funnel works well to get the ingredients in the jar neatly, but you can also make a cone shape out of parchment paper which will work like a funnel. In between adding each layer, tap the bottom of the jar on the counter so that it settles and makes a flat layer. You can switch or alternate the flour and coconut sugar layer, but I like to add the chocolate chips on the very top, otherwise if you put the chocolate in the middle of the jar, the flour or sugar tends to seep into the crevices of the chips and the layers end up not looking as clean.
When adding the chocolate chips to the top, you may need to keep tapping the bottom of the jar on the counter to get all of the chocolate chips to fit. If you have a few chocolate chips that refuse to fit in the jar, that’s okay, you can just eat them..don’t worry, I won’t tell! 🙂
Put the lid on the jar tightly and tie your tag around the lid. Store jars in a cool place until ready to use.
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