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Gluten-Free, Dairy-Free Coconut Sugar Chocolate Chunk Cookies

I don’t know much about palm sugar except that straight out of the package, it has a sandy texture and a caramel-like flavor. I had heard about coconut sugar from a friend in Toronto, who sent me a bag to experiment with.

I used my Chewy Chocolate Chunk Cookie recipe from my book, Cooking for Isaiah, as my benchmark.

“The rest is sweet cookie history: They had a distinctively grown-up quality—kind of like a fine wine.”

After tasting the palm sugar, I decided to tweak my recipe by reducing the sugar. Then, I upped the gluten-free flour quantity slightly to compensate for the reduced dry ingredients. I did everything else just as written in the original recipe.

So, what were the results? The first thing I noticed was that the cookies were more cakey than chewy, and more rounded than flat.

And the flavor? There was a distinct molasses taste. While not classically chocolate chip cookie-like, the cookies were a nice surprise. Different, but nice! As for the coconut flavor I worried about taking over, I didn’t notice a thing.

Have you baked with coconut sugar? I’d love to hear how it’s worked for you and your family!

 

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Makes: 16 cookies


1¼ cup Silvana’s Gluten-Free All-Purpose Flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter or all-vegetable shortening, at room temperature
½ cup coconut sugar (also called palm sugar)
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup dairy-free semisweet chocolate chunks

1. Preheat the over to 375º. Line two baking sheets with parchment paper. In a small bowl, whisk together the flour, baking power, baking soda and salt.
2. In a large bowl and using a fork, beat together the butter (or shortening) and coconut sugar until fluffy, about 3 minutes. Beat in the egg and vanilla. Gradually mix the flour mixture; stir in the chocolate chunks.
3. Using a rounded tablespoon, drop the dough 2 inches apart onto the prepared baking sheets. Baking until golden at the edges, 10 to 12 minutes. Let cool for about 2 minutes. Using a spatula, transfer to a wire rack to cool.


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20 Comments: Gluten-Free, Dairy-Free Coconut Sugar Chocolate Chunk Cookies

Cecilia Said:

Love you book and palm sugar too :) I don’t use regular sugar at home.

Maggie Said:

These sound so yummy, and easily made egg-free with only 1 egg! I love using coconut sugar. Totally agree about the molasses taste but find it is a great replacement and much easier on me than cane sugar. I think it works well when you want a brown sugar kind of thing going on. Know what I mean? Can’t wait to try these!

Maggie Said:

Silvana I just watched the video of you and Isaiah on your side bar. So awesome to see him rocking that whisk! Oh my goodness, gotta get my kids helping me in the kitchen more often.

InTolerantChef Said:

I love this type of sugar, but haven’t used it to bake with. Thanks for showing me how.

Carol, Simply...Gluten-free Said:

Been playing around with coconut sugar myself, love it! I want one of these cookies right now!

MMPUMP Said:

HI,
I am a type one diabeteic and my husband is gluten intolerant. I have found all the “gluten-free, sugar-free recipes” to actually contains sweetners that are equivalent to regular sugar. Have you ever tried Splend, Splenda blend, or Xyitol instead of the different sugars??? I find using splenda blend works well, gives me a little sugar, only half as much as regular sugar.

Alta Said:

I love coconut sugar! These sound tasty. Great way to get used to baking with an alternative sweetener – by using a tried-and-true recipe and tweaking.

Sara Said:

I just made these – my first baking experience with your all-purpose flour blend & they are GREAT! I am imagining adding things like oats & crystallized ginger. I really like the effect of the palm sugar. Thanks!

jas @ gluten free scallywag Said:

hmmm…. I’ll have to see if I can get my hands on some here in Oz as I haven’t seen if round, but I’ve heard lots about it! delicious cookies, love a good chocolate chunk!!

Joy Said:

I made these for my family and they adored them! Never knew the difference, and the coconut sugar gave them a nice crisp edge.

Rochelle Said:

I made the chocolate marble pound loaf from your book with coconut sugar last week and it was delicious! The color was a little different than the picture but still looked tasty and even better, tasted amazing!

Grace Said:

Hi, I just won coconut sugar from a giveaway and am excited to bake with it! I LOVE Enjoy Life chocolate chunks so this is one of the recipes I’ll try first! I have one question: I have a GF flour blend I made with rice flour, tapioca, and potato starch, but WITHOUT xanthan gum. Will I need to add xanthan gum to this recipe? How much? THANKS!!

Misty Said:

i half the sugar in all recipes and use coconut sugar for the remainder. all the donuts from your cookbook taste great following this method!

silvana Said:

Hi Misty, that’s great to know. Thanks for sharing!

Jo-anne Said:

I used a combination of coconut sugar and honey when making a sweet chilli sauce today and it was very yummy!

silvana Said:

Hi Jo-anne, thanks for the tip…I never thought about using coconut sugar!

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What you choose to give as corporate gifts will depend on who
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Pins come in a variety of styles and are considered a
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Pati Clark Said:

Butter? Do you use a dairy free brand?

Silvana Nardone Said:

Hi Pati! Yes, I either use Spectrum organic non-hydrogenated shortening or Earth Balance organic buttery spread. Hope that helps!

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