Whole Wheat Chocolate Chip Cookies Made With Coconut Palm Sugar

A few weeks ago a reader emailed to tell me about an amazing wholesome chocolate chip cookie she’d created using a recipe from Cookie Madness as a base. Along with whole wheat flour, she’d used a reduced saturated fat spread for butter, added maple flavoring, and the most interesting change – substituted coconut sugar for brown sugar.

I’d heard of palm sugar, but never coconut sugar. The palm sugar I knew was sold in dried clumps at Asian food stores and came in various hues. Through a little Internet research, I found out palm sugar and coconut sugar were used interchangeably, but were from different sources. They came from at least four different varieties of palms, were mixed with different ingredients depending on which country they came from, and were sold in different consistencies. There was the aforementioned clump, the granulated kind like the reader used and a pasty, moist type in a can which I accidentally bought my mistake. It has it’s own uses, but that’s another story.

For these cookies, what you need is the evaporated type of coconut palm sugar. It looks like evaporated cane juice crystals and comes in a bag.

coconut sugar

I found it at my local grocery store sold under a brand name called “Sweet Tree Evaporated Palm Sugar”.

palm sugar bag

Unlike my mushy Thai coconut sugar whose label I could not read, the palm sugar label touted health and environment benefits which you might be interesting in researching on your own.  In my opinion, the main benefit was the flavor — a hint of caramel which blended perfectly with the whole wheat flour and toasted nuts. These cookies alone are a reason to buy coconut palm sugar, but I’m looking forward to trying it in a few other recipes as well.

coconut sugar chocolate chip cookies

 

 

Whole Wheat Chocolate Chip Cookies Made With Coconut Palm Sugar
 
Prep time
Cook time
Total time
 
Chocolate chip cookies made with coconut palm sugar and whole wheat flour
Author:
Recipe type: Dessert
Serves: 18
Ingredients
  • 1 1/4 cups (170 grams) whole wheat flour (spoon and sweep)** King Arthur
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon tables salt or Morton Kosher
  • 8 tablespoons cold Smart Balance spread, cut up
  • 3/4 cup (14o grams) coconut palm sugar (Sweet Tree)
  • 1/8 teaspoon maple flavoring
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 3/4 cup semi-sweet chocolate chips, grain sweetened or regular
  • 2/3 cup toasted walnuts, coarsely chopped
Instructions
  1. Preheat oven to 350 degrees F. Have ready a couple of ungreased cookie sheets.
  2. Stir together the whole wheat flour, baking soda and salt; set aside.
  3. Beat the cold Smart Balance with an electric mixer until creamy. Add sugar and beat for another 2 minutes or until creamy, scraping down sides of bowl. Beat in the vanilla, maple flavoring and egg, beating only for about 30 seconds after adding the egg. By hand, stir in the flour mixture. When flour is almost incorporated, stir in the chocolate chips and walnuts and stir until flour is completely mixed.
  4. Drop by rounded tablespoon, slightly flatten and bake for 9-12 minutes on ungreased cookie sheets.

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Comments

  1. CindyD says

    Interesting. I googled palm sugar because my first thought was if it is as environmentally bad as palm oil, but it seems to be a healthy substitute for regular sugar and comes from tapping palm trees like maple syrup.

  2. says

    Hey, CindyD said what I was going to say—inter-esting! They look good. I just bought a big bag of Stevia for baking. Haven’t had time to look at recipes and such. If you or anyone has any good ones. (I realize it can be swapped for sugar!)

  3. says

    The maple flavoring just adds a hint of maple flavor and that hint will vary depending on what brand you use and how much. Some of the high end maple flavorings you order from on-line sources (KA probably sells it) might taste more like real maple than the type you get at the grocery store that has that fenugreek/Log Cabin-y flavor. I actually used the grocery store type in these, but only a drop and it did give the cookies an interesting flavor.

  4. says

    Hi Ali,

    Yes! It was at H.E.B. on the sugar aisle. What’s funny is I spent a week looking for it at H.E.B. and they didn’t have it. I’d pretty much given up, then the other night there it was on the sugar aisle.

  5. says

    These look delicious. I’m glad I stopped by the site, as we’re on a “get skinny and rich” kick right now, so these and the low-fat chocolate muffins might be the perfect sweet treats. Any idea of the nutrition info on these? I can calculate myself, but thought I’d ask just in case…

  6. says

    I’ve recently switched to Palm Sugar myself, that same brand, and I love the flavor and low glycemic impact. Glad you’re in on it too! :-)

  7. says

    AJ, I ran the muffins through Mastercook because I wanted to see how successfully I’d reduced the fat, but I didn’t bother running these because I know they won’t be any lower in calories. But based on the ingredients, they have to be slightly better for you because the Smart Balance has less saturated fat, the flour is whole wheat and the palm sugar is supposed (I don’t know if I believe all the claims yet) keep your blood sugar from rising as swiftly as it would with regular sugar. But I’ve been reading some forums where diabetics say they don’t think it really makes a difference. But it tastes good and it’s worth a try! I’ll run it through MC later, but I suspect the calorie count will be something like 130 per cookie (oz).

    Lyssa, I’m glad you have some! I’ve been using it a lot and was going to post more recipes, but I wasn’t sure how many people would bother with it or even be able to find it.

  8. Brent says

    That is a breakthrough for me to find that sugar.

    the glycemic index of that sugar is 35?!?!?!?!?

    wow!!!!!!!!!!!!!!

    I am a sugar addict and if I didn’t eat sweets would look like a skinny man. But unfortunately I can’t stop.

    thank you for posting this.

  9. Keith says

    I’m going to try these cookies.. Try making a cheesecake with this sugar but with a crushed pecan crust! Its amazing!!

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