Coconut sugar, also referred to as coconut palm sugar, is made by boiling down the sap from coconut tree buds until it crystallizes. Unlike regular sugar, it retains some nutrients and has a lower glycemic index, making it a popular choice for health-conscious bakers. Its unique flavor profile adds depth to baked goods, making them taste more complex and indulgent.

1 cup unsalted butter
2 cups coconut sugar
2 large eggs
1 tablespoon vanilla extract
2¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt (use less if using salted butter)
1 cup chocolate chips

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter and coconut sugar until the mixture is light and fluffy.
Add the eggs and vanilla extract, mixing well until combined.
In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, and salt.
Gradually add the dry mixture to the wet ingredients, stirring until just combined. Fold in the chocolate chips.
Using a cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, leaving space for spreading.
Bake for about 12 minutes, or until the cookies are puffed and lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

These cookies are soft, chewy, and have a delightful caramel flavor thanks to the coconut sugar. They freeze well, so you can always have a batch ready for unexpected guests or late-night cravings.

1 cup coconut sugar
½ cup coconut oil (melted)
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the melted coconut oil and coconut sugar, whisking until well blended.
Beat in the egg and vanilla extract until smooth.
In another bowl, mix the flour, baking soda, and salt. Gradually add to the wet mixture, stirring until just combined.
Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are lightly golden. Let cool before serving.

These cookies are crisp on the edges with chewy centers, making them a perfect treat for any occasion.

1 cup coconut sugar
⅓ cup cocoa powder
½ cup gluten-free all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
2 large eggs
½ cup coconut oil (melted)
1 teaspoon vanilla extract
½ cup chocolate chips (optional)

Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
In a large bowl, whisk together the eggs, coconut sugar, and melted coconut oil until creamy. Stir in the vanilla extract.
Add the gluten-free flour, cocoa powder, baking powder, and salt, mixing until just combined. Fold in chocolate chips if using.
Pour the batter into the prepared pan and smooth the top.
Bake for 25 minutes, then let cool before slicing into squares.

These brownies are fudgy and delicious, offering a guilt-free way to satisfy your chocolate cravings.

Coconut sugar is a fantastic ingredient that can elevate your baking game. Whether you're making classic chocolate chip cookies, chewy sugar cookies, or indulgent brownies, coconut sugar adds a unique flavor and a healthier twist. Try these recipes and enjoy the rich, caramel-like taste that coconut sugar brings to your desserts!