Coconut Sugar Chip Cookies
"When cravings strike, magic happens in the kitchen! 🍪✨ I was dreaming of chocolate chip cookies but realized I was all out—and no energy for a supermarket run. Then, a light bulb moment: I had coconut sugar, the classic Thai sugar shaped in small cups for easy use. I crushed it in my trusty stone mortar, and voilà! The sugar turned into beautifully aromatic chips that added a gentle sweetness to my cookies. These cookies are my unexpected gem, and I can’t wait for you to try them!"
(Makes 12–15 cookies)
Ingredients :
2 cups almond flour (finely ground)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup coconut oil, melted (or unsalted butter, melted)
1/4 cup coconut sugar
1 large egg (room temperature)
1 teaspoon vanilla extract
1/2 cup coconut sugar chips (or more to taste)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the almond flour, baking soda, and salt. Set aside.
Prepare the Wet Ingredients:
In a separate bowl, whisk together the melted coconut oil (or butter), coconut sugar, egg, and vanilla extract until smooth and well combined.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Fold in the coconut sugar chips.
Shape the Cookies:
Scoop about 1 tablespoon of dough per cookie and roll into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Gently press them down to flatten slightly.
Bake:
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The cookies will be soft but will firm up as they cool.
Cool and Enjoy:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Chef’s Tips:
Coconut Sugar Chips: If you don’t have coconut sugar chips, you can chop a coconut sugar-based block or use finely diced dried fruit as a substitute.
Storage: Store cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.
Make It Vegan: Swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to make the recipe vegan-friendly.
Texture Variations: For crunchier cookies, bake an additional 2–3 minutes, keeping a close eye to avoid over-browning.
These Coconut Sugar Chip Cookies with Almond Flour are the perfect treat to satisfy your sweet tooth without the guilt. Enjoy their wholesome goodness as a snack, dessert, or paired with a cup of tea. Happy baking! 🍪✨