Chocolate Chip Cookies Using Coconut Palm Sugar


I stumbled upon a bag of Coconut Palm Sugar at the store the other day.

The label claimed that it Coconut Palm Sugar could be used in place of brown sugar in cookie recipes.
There is mixed research on this sugar alternative as the American Diabetes Association says it 'should be treated as any other sugar'. Dr. Oz says "Switching from regular sugar to coconut palm sugar could prevent the blood sugar crashes that make you hungry and then cause you to gain weight".

Chocolate Chip Cookies Using Coconut Palm Sugar?

I used a Tollhouse style recipe for these cookies.
They really tasted delicious and smelled delicious when I took them out of the oven.
Would I use Coconut Palm Sugar every time I make cookies? Probably not as I personally reacted to it. The others eating my cookies enjoyed them with no problems.

I use a baking mix that is low carb-Tova
Carbquik Low Carb Bake Mix
. You can make your own.

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Chocolate Chip Cookies Using Coconut Palm Sugar
Some experts claim that Coconut Palm Sugar can be used in place of brown sugar in cookie recipes
  • 2 1/4 cups Flour- all purpose or alternative
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 2 sticks Softened Butter
  • 3/4 cups Splenda or other sugar alternative
  • 3/4 cups Brown sugar alternative such as Coconut palm sugar
  • 2 teaspoons Vanilla Extract
  • 2 cups Chocolate chips- sugar free if deisred
  • 1 cup Optional- chopped nuts
  • 2 1/2 cups instead of flour,baking soda and salt. Optional- baking mix
In a small bowl, combine your flour, salt, and baking soda and then set aside.In a larger, preferably mixing bowl, combine your sugars, butter, extract and then eggs one at a time as you mix beating until creamy.Your oven should be preheated at 375 and any preparations to your cooling pan should be made.Add your dry ingredients to your larger mixing bowl mix and then add your remaining ingredients.Bake for 8-11 minutes or until desired.
Prep time: Cook time: Total time: Yield: 4-5 dozen depending on size
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