Coconut Sugar Chocolate Chip Cookies With Brown Butter

Here’s a look at the main ingredients and easy substitutions. * For exact measurements and instructions, scroll down to the recipe card.

• Coconut Sugar

  
  

  Coconut sugar replaces both brown and white sugar in this recipe. It has a mild caramel flavor and works really well in cookies.
• Brown Butter

  
  

  Browning the butter adds a rich, nutty flavor that makes these cookies taste bakery quality. I have tested it with regular softened butter too and the cookies are still delicious, so feel free to skip this step if you’re short on time.
• Arrowroot or Cornstarch

  
  

  A little arrowroot or cornstarch helps keep the cookies soft and chewy.
• Maple Syrup

  
  

  Just a small amount adds some moisture back into the dough that the brown butter removes.
• Chocolate Chips

  
  

  Use your favorite chocolate chips. Dark chocolate chips pair especially well with the caramel notes of coconut sugar.

  
  

  
  

  
  

This page may contain referral links for products I use and love. As an Amazon Associate, The Sprinkled Cakery earns a small commission on these links at no cost to you. Read my full disclosure here.

• Mixing bowls – I love using glass ones to keep it non-toxic
• Measuring Cups – I use stainless steel for non-toxic
• Parchment paper
• Whisk + spatula
• Cookie Baking Sheet. I use and love the air bake ones.
• Parchment paper
• Hand or stand mixer

Time needed: 35 minutes

1. Brown the Butter

   In a small saucepan over medium heat, melt the butter. Continue cooking while stirring until it turns golden brown and smells nutty. About 5-8 minutes. It will foam into bubbles and then the bubbles will start to dissolve. Remove from heat as soon as the foam starts to dissolve to avoid burning it and let it cool to room temperature.

   
   

   TIP: Pop the browned butter in the fridge for a few minutes to cool it faster.

• Room temperature: Store cookies in an airtight container for up to 4 days.
• Freezer: You can freeze baked cookies for up to 3 months.
• Freezing cookie dough: Scoop the dough into balls and freeze. Bake directly from frozen and add 1 to 2 extra minutes to the baking time.

• Calories: ~197
• Carbohydrates: ~26 g
• Fat: ~10 g
• Protein: ~2 g
• Sugar: ~16g

NOTE: Nutrition information is an estimate based on the ingredients used and may vary depending on brands and substitutions.

If you want your cookies to turn out perfect every time, follow my pro tips I used in my professional baking business for bakery-quality results:

• Measure flour correctly: Too much flour will make cookies dry. The proper way to measure flour for baking, is to use a spoon to scoop the flour into your measuring cup and then level it off rather than scooping directly into the measuring cup.
• Don’t overbake: The cookies will continue baking slightly on the hot pan after you remove them from the oven.
• Use room temperature eggs: This helps the dough mix together more evenly.
• Let the dough rest: If you have time, chilling the dough for 30 minutes can improve the flavor and texture.
• Let the brown butter cool completely: I like to pop it in the fridge once it cools to the touch to speed up the process and make sure that it is completely cool. It’s better to be slightly cold than warm. If the butter is still warm, it could cause your cookies to spread.

Coconut sugar adds a subtle caramel flavor and a deeper color. It also helps create a soft, chewy texture in chocolate chip cookies.

Yes. Coconut sugar behaves very similarly to brown sugar in baking, so it can often be used as a 1:1 replacement in cookie recipes.

Yes. Chilling cookie dough can actually improve both flavor and texture. Even 30 minutes in the fridge helps the dough hydrate and prevents cookies from spreading too much. That being said, It’s not needed. I often bake these cookies at my boys request and they don’t want to wait that long for the chill and they always turn out great!

Yes. You can make the cookie dough up to 48 hours in advance and store it covered in the refrigerator. Chilling the dough actually improves the flavor and helps the cookies bake thicker with chewy centers. For longer storage, scoop the dough into balls and freeze them for up to 3 months.

Flat cookies usually happen for a few reasons: the butter was too warm when mixing (make sure you let the brown butter cool completely before making the dough. Slightly cold is better than warm), your flour was over or under measured (scoop your flour into your measuring cup with a spoon, then level off), your baking soda is expired (it only lasts 6 months to a year after opening. To test it, mix

a teaspoon of baking soda with a few tablespoons of vinegar or lemon juice; if it fizzes, it is still active). If your dough feels very soft after mixing, chill it for 20–30 minutes before baking to help prevent spreading.

No, you don’t need to add water back when browning the butter in this recipe. Although some moisture evaporates while browning, the added egg yolk and maple syrup provide enough moisture to keep the cookies soft and chewy.

• Honey Lemon Cupcakes with Cream Cheese Frosting
• Mini Carrot Cakes
• Moist Date Cake Recipe with Natural Toffee Sauce (Easy, Naturally Sweetened)
• Monster Protein Cookies
• Dubai Chocolate Avocado Brownies

Leave a review and star rating to let me know what you think.