These are the best coconut sugar chocolate chip cookies. They’re soft and chewy and baked in less than 15 minutes. They’re gluten free and made with almond flour and sweetened with coconut sugar.
Do you like taking a bite of a chocolate chip cookie with a side of milk or dunking your cookies in the milk and then taking a bite? Whichever you prefer, one thing I think we can all agree on is that chewy chocolate chip cookies are truly the best. There’s nothing like warm, freshly-baked, homemade cookies with a large glass of cold milk.
Whether you’re making chocolate chip cookies only to realize that you’ve run out of brown sugar, or you simply want to use a brown sugar alternative – then this is the recipe for you.
These almond flour chocolate chip cookies are soft and chewy texture on the inside with crispy edges and they’re just as delicious as classic chocolate chip cookies! Made using only 8 ingredients, they’re gluten free, naturally grain free and refined sugar free.
Can I Make Cookies without Brown Sugar?
Most chocolate chip cookies recipes use brown sugar as the main sweetener. But if you’ve run out of brown sugar or maybe you’re looking for a brown sugar substitute, you can still achieve this delicious chocolate chip cookies recipe using coconut sugar.
Some chocolate chip sugar cookies may even use white sugar as an alternative sweetener, however your cookies won’t turn as golden brown as most traditional cookie recipes since it lacks the color from the brown sugar.
While white sugar may be an alternative sweetener for using brown sugar, using coconut sugar has more health benefits. Coconut sugar comes from the coconut palm tree and is known for being more nutritious and lower on the glycemic index than white sugar. Coconut sugar also contains healthy fats that are known to help prevent high cholesterol and heart disease.
Why You’ll Love This Recipe
- Only 8 ingredients are needed to make these perfect cookies
- They're a delicious and healthier treat than traditional chocolate chip sugar cookies
- There’s no need to chill the cookie dough in the refrigerator
- The cookies are ready in less than 15 minutes
- They’re made with almond flour making them gluten free
- This small batch chocolate chip cookies recipe uses coconut sugar which makes them refined sugar free.
Equipment You’ll Need
Here are some helpful tools to help you make these chocolate chip cookies made from scratch:
- Mixer - to make the cookie dough batter. You can also use a handheld mixer
- Small cookie scoop - to scoop the cookie dough and help make all of the cookies the same size
- Baking sheet pans - You may need two large baking pans, or bake in batches on the 1 baking sheet.
- Cooling rack - to let the cookies cool after removing them from the oven
Ingredients You’ll Need
You’ll only need 8 basic ingredients to make these Chocolate Chip Cookies with almond flour. See the recipe card below for exact measurements.
- Butter - this recipe uses salted butter at room temperature to help bind the cookies together. You can also use unsalted butter or vegan butter if you prefer.
- Coconut sugar - a healthy sugar alternative for these cookies without brown sugar. Coconut sugar tastes very similar to brown sugar, with nutty and caramel flavors and it has a low glycemic index.
- Egg - Use a large egg, at room temperature.
- Vanilla extract - use pure vanilla extract, not imitation vanilla, for the best taste
- Sea salt - if you used salted butter and want to omit the added sea salt you can.
- Baking soda - gives the cookies a nice rise and soft texture.
- Almond flour - make sure you use blanched almond flour, not almond meal. Almond flour is more finely ground and works best for these cookies.
- Semi-sweet chocolate chips - this recipe uses semi-sweet chocolate chips, you can also use mini chocolate chips, dark chocolate chips, white chocolate chips or add in a variety of nuts.
How to Make Chocolate Chip Cookies without Brown Sugar
This is an easy cookie recipe that'll be ready in less than 20 minutes. Here's how to make them:
- Combine the softened butter and coconut sugar into the large bowl of a stand mixer or a mixing bowl. Beat the butter and coconut sugar together until well combined, about 30 seconds.
- Add in the egg, vanilla extract, salt, baking soda and lightly mix the ingredients together.
- Stir in the almond flour. Continue to stir in the dry ingredients until combined and a batter is formed.
- Fold in the chocolate chips. Using a cookie scoop, or small ice cream scooper, scoop the chocolate chip cookie dough from the mixing bowl and place each scoop onto the parchment paper lined baking sheet, spacing each of the cookie dough balls about 2 inches apart. You can press a few extra chocolate chips into the top of the cookies if you like.
- Bake the cookies for 10 to 12 minutes, or until the cookies are a light golden brown color. Remove them from the oven and let the cookies cool for at least 10 minutes on the pan.
- Store them in an airtight container in the fridge for up to a week, or in the freezer for up to 2 months.
Pro Tip: To achieve soft almond flour chocolate chip cookies, do not overbake them. They continue to cook as they cool down. Remove them from the oven when they are lightly golden brown.
Storage and Freezing
- For Storage - keep the chocolate chip cookies for up to 7 days in an airtight container in the fridge. When you’re ready to eat one (or five), warm them in the microwave for 5-10 seconds for a warm, fresh out of the oven, gooey taste. Make sure not to overheat the cookies or else they will become hard and crispy.
- Freeze the cookie dough - using a cookie scoop, scoop the cookie dough into little balls and place them on a parchment lined baking sheet and place them in the freezer until they are firm. Then, transfer the cookie dough into a ziploc freezer bag and freeze for up to 2 months. When you’re ready to bake them, allow the dough to soften at room temperature before baking.
- Freezing the baked cookies:The baked cookies can be stored in a freezer bag and frozen for up to 2 months. Let them thaw at room temperature before you're ready to eat them.
Add-ins and Substitutions
Here are a few variations you can try when making these homemade cookies from scratch:
- Oat Flour: You can substitute oat flour for the almond flour. The oat flour can be made at home or you can buy it from your local grocery store.
- Chopped nuts: Feel free to replace the chocolate chips with your favorite chopped nuts like pecans, walnuts, or almonds.
- Chocolate chips: Semi-sweet chocolate chips are used in this recipe but they can be substituted with milk chocolate, dark chocolate, or white chocolate chips. You can also use chocolate chunks for a more chocolatey taste in every bite.
Recipe FAQ
Make sure to use blanched almond flour and almond meal. Almond flour is more finely ground and works best for these cookies.
The only other flour that will work for this recipe in a 1:1 ratio is oat flour.
This recipe is made without any brown sugar and uses coconut sugar instead, which tastes almost identical to brown sugar.
If you prefer to omit the almond flour, I recommend only swapping it for another nut-based flour if possible. One popular and convenient gluten-free flour is oat flour. You can make your own oat flour in a blender or buy it from the grocery store.
This recipe doesn’t require any chill time.
This typically happens when the cookies are over-baked. If you leave the cookies in the oven until they are golden brown, they will become hard.
Since the cookies will continue to bake on the baking sheet when they’re cooling, I like to underbake the cookies and remove them from the oven just when they begin to brown.
Yes, but it’s not recommended for best results. If you want to make them dairy free I recommend a vegan butter substitute.
More Recipes You May Like
Strawberry Shortcakes (with Biscuits)
Coconut Sugar Chocolate Chip Cookies
Ingredients
- 1/3 cup butter softened at room temperature
- 3/4 cup coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 2 cups almond flour
- 3/4 cup chocolate chips
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper.
- Combine the softened butter and coconut sugar into the bowl of a standing mixer or a mixing bowl. Beat the butter and coconut sugar together until well combined, about 30 seconds.
- Add in the egg, vanilla extract, salt, baking soda and lightly mix the ingredients together.
- Stir in the almond flour. Continue to stir the ingredients together until combined and a batter is formed.
- Fold in the chocolate chips. Using a cookie scoop, or tablespoon, scoop the cookie dough from the mixing bowl and place each scoop onto the parchment lined baking sheet, spacing each scoop about 2 inches apart. (You may need two large baking pans, or bake in batches on the 1 baking sheet)
- Bake the cookies for 10 to 12 minutes, or until the cookies are a light golden brown color. Remove them from the oven and let the cookies cool for at least 10 minutes on the pan.
- Store them in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months.
Notes
Nutrition
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
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