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!
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.
"Just made your breakfast banana crepes in Cooking for Isaiah. AWESOME! Now I'm addicted to them and had to try the corn crepes as well. I'm thinking of using them for enchiladas. You make seriously good food. Thanks!" —Michelle D.