Why Should You Try This Recipe?
If you are new to baking with coconut palm sugar and are in need of a good cookie recipe with coconut sugar you are in the right place. This recipe is awesome because:
- No special equipment is needed: All you need is two bowls and a whisk.
- You do not need to chill the dough: Ready in 30 minutes, it requires no chilling time. And with my foolproof instructions, it is easy to make even for beginner bakers.
- Great recipe if you are new to desserts with coconut sugar: Got a bag of coconut sugar waiting to be used in the depths of your pantry? This coconut sugar cookie recipe is a great one to use. With its addictive chewy texture, this is the perfect sugar cookie recipe for the holiday season and gifting.
To make these coconut palm sugar cookies, you will need seven simple pantry staple ingredients. Gather all-purpose flour, baking soda, baking powder, kosher salt, unsalted butter (melted and cooled), coconut sugar, large eggs, and pure vanilla extract.
How To Make? Step by Step Instructions:
The perfect sugar cookie recipe with coconut sugar is no different than any other cookie recipe. With these easy steps making these coconut sugar sugar cookies is a breeze. Here is how:
- Mix dry ingredients: In a large bowl, mix all purpose flour, baking soda, baking powder and salt.
- Whisk wet ingredients: In a separate bowl, whisk melted butter, 1 ¾ cups of coconut sugar, egg, egg yolk, and vanilla extract until fully combined and no lumps remain.
- Mix them together: Pour the wet ingredients into the flour mixture. Using a spatula, stir to ensure no flour pockets remain. You may have to scrape the sides of the bowl to ensure that all ingredients are evenly distributed.
- Portion cookies: Place the reserved ¼ cup coconut sugar on a plate. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls.
- Coat them with coconut sugar: Working in batches, gently roll each cookie ball in the coconut sugar making sure each ball is coated with the sugar.
- Arrange cookies on baking sheets: Line two baking sheets with parchment paper. Place coconut sugar cookies on the prepared baking sheets, spacing them about 2 inches apart, 12 dough balls per sheet. Using the back of a glass or a ramekin, lightly press on each cookie to slightly flatten.
- Bake cookies: Bake cookies, in a preheated 350 degrees F oven, one sheet at a time until they are browned and edges have begun to set but centers are still soft, 12 to 14 minutes, rotating baking sheet halfway through baking. When they first come out of the oven they will look like they are underbaked. This is normal. Resist the temptation to bake them longer.
- Let them cool: Cool coconut cookies on the baking sheet for 5 minutes. And then transfer them to a wire rack and let them cool to room temperature before serving.
- Use a cookie scoop: For perfectly portioned and even baked cookies, I recommend using a cookie scoop. I own and recommend this one (affiliate link). With that being said, if you do not have one you can use a tablespoon measure and portion 2 tablespoons of cookie dough for each cookie.
- When mixing the dry ingredients with the wet ones at first you might think that there is not enough liquid but I have tested this recipe many times and can assure you that the amount of liquid is just the right amount for perfectly buttery and simple sugar cookies.
- Don’t be alarmed if they look underbaked: As I mentioned earlier, when they first come out of the oven, they will look underbaked. Resist the temptation to bake them longer. I learned this the hard way during my recipe testing. If you let them bake longer than 14 minutes they become hard.
- Make sure your ingredients are at room temperature: As it is with most cookie recipes, having your ingredients at room temperature will allow them to bake evenly. I usually take out the ingredients in the morning and let them sit on the counter until I am ready to bake.
- Melted butter: I recommend starting with melting the butter first so that it will cool while you are getting the rest of the ingredients ready.
- Want to gift them? These cookies are perfect edible gifts for the holiday season. I usually make a batch, bring them to room temperature and pack a few in cellophane bags (affiliate link). I also include the recipe (title it as Coconut Christmas Cookies) on a cute card so that they can make it again if they wish to do so.
Other Coconut Sugar Baking Recipes You Might Like:
Whether you are looking for adding a new recipe to your collection of holiday cookies or are in need of a simple yet tasty cookie recipe, I have many other coconut palm sugar cookie recipes for you. So, if you are trying to figure out what to do with coconut sugar you are in the right place.
Other Cookie Recipes Made with Coconut Sugar:
My other favorite flour to bake with is almond flour so the recipes below are all made with almond flour. I find that coconut sugar works perfectly with almond flour so if you are in need of a gluten-free cookie recipe instead, you can use these recipes as well.
- Paleo Gingerbread Cookies: A gluten free cookie recipe made with coconut palm sugar.
- Gluten Free Peanut Butter Cookies: Made with almond flour, these cookies are perfect for peanut butter lovers.
- Almond Butter Cookies: Gluten-free and sweetened with coconut sugar, these cookies are the best way to use a jar of almond butter.
- Can’t get enough? Check out all our easy cookie recipes.
Other Healthier Baked Goods You Might Like:
- Almond Flour Cookies: This is my go-to vegan cookie recipe.
- Spelt Flour Brownies: These brownies are sweetened with coconut sugar and made with spelt flour.
- Almond Flour Carrot Cake: If you are a fan of carrot cake, this coconut sugar sweetened recipe is a must try.
- Gluten-free sugar cookies: If you are in need of a gluten-free version, this one is a must try.
- Low sugar Oatmeal Cookies: Sweetened with bananas and a bit of maple syrup, these are my go-to breakfast cookies.
- Need more inspiration? Check out all our naturally sweetened recipes
If you try this Coconut Sugar Cookies recipe or any other cookie recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.[/su_note]
Coconut Sugar Cookies Recipe
- 2 cups all purpose flour 10 oz.
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- 14 tablespoons unsalted butter – 1 ¾ sticks or 7 oz. – Melted and cooled
- 1 ¾ + ¼ cups packed coconut sugar divided (9.55 oz. + 1.30 oz.)
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.
- In a large mixing bowl, mix all purpose flour, baking soda, baking powder and salt.
- In a separate bowl, whisk melted butter, 1 ¾ cups of coconut sugar, egg, egg yolk, and vanilla extract until fully combined and no lumps remain.
- Pour the wet ingredients into the dry ingredients. Using a spatula, stir to ensure no flour pockets remain and ingredients are evenly distributed. At first, you might feel like there is not enough liuid to the amount of flour, but the recipe is correct.
- Place the reserved ¼ cup coconut sugar on a plate. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls. Working in batches, gently roll each cookie ball in the coconut sugar making sure each ball is coated with the sugar.
- Place coconut sugar cookies on the prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. Using the back of a glass or a ramekin, lightly press on each cookie to slightly flatten.
- Bake one sheet at a time until cookies are browned and edges have begun to set but centers are still soft , 12 to 14 minutes, rotating baking sheet halfway through baking. When they first come out of the oven they will look like they are underbaked. This is normal. Resist the temptation to bake them longer.
- Cool cookies on a baking sheet for 5 minutes. Using a metal spatula, transfer cookies to a wire rack and cool to room temperature.
- Don’t be alarmed if they look underbaked: When they first come out of the oven, they will look underbaked. Resist the temptation to bake them longer. I learned this the hard way during my recipe testing. If you let them bake longer than 14 minutes they become too hard.
- If you want to bake with less sugar, you can skip the part where you roll them in sugar before baking.
- Melted butter: When getting all the ingredients ready, I recommend starting with melting the butter first so that it will cool while you are getting the rest of the ingredients ready.
- To Store: Let the cookies come to room temperature on the cooling rack. Place them in an airtight container or a cookie jar with a tight fitting lid. They should keep fresh up to 3 days.
- To Freeze: Place raw portioned cookies on a baking sheet and place in the freezer. Let them freeze for at least 4 hours or overnight. Transfer them into a freezer-safe container (or freezer bag), get the air out as much as possible and store in the freezer. They should be good for up to a month.
- To Thaw: You do not need to thaw these cookies overnight. Instead, take them out before you preheat the oven. Place them on the cookie sheet and let them sit on the counter while the oven is preheating. Add only 1 more minute of baking time.
- An earlier version of this recipe was different than this version. After hearing from a few readers I decided to test it and change it into a different, hopefully better, coconut sugar cookie recipe.
This recipe was originally published in 2016, but updated with new photos and recipe in December 2021.