Coconut Palm Sugar Chocolate Chip Cookies are not-too-sweet cookies made with a blend of all-purpose flour and white whole wheat. They are fat, cakey and in my opinion, should be stuffed with as many chocolate chips or chunks as possible!
The recipe is originally from a reader named Bunny who left a comment saying she’d created the cookies by modifying another Cookie Madness recipe. Her biggest change was to use the coconut palm sugar, which these days is usually referred to as just coconut sugar. Here’s a photo I took back when it wasn’t such a mainstream ingredient.
Funny story about coconut sugar. The first time I went looking for it, I could only find a Thai type canned coconut sugar. Now it’s everywhere and usually in easy-to-measure granulated form. I don’t really have a favorite brand at this point, but in the past I’ve used Sweet Tree.
It’s often thought of as a healthy alternative to table sugar, and maybe it is in some ways. However, my opinion the main benefit to coconut palm sugar is its flavor. It has a hint of caramel which blends perfectly with whole wheat flour and toasted nuts. So yes, it really is good in chocolate chip cookies. Wherever you are, Bunny, thanks for this recipe.
Whole Wheat Chocolate Chip Cookies Made With Coconut Palm Sugar
- 1 1/4 cups 170 grams whole wheat flour (I use 1/2 ww and 1/2 AP)
- 1/4 teaspoon baking soda
- 1/4 teaspoon table salt or Morton Kosher
- 8 tablespoons cold Smart Balance spread cut up
- 3/4 cup coconut palm sugar 120 grams
- 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
- Preheat oven to 350 degrees F. Have ready a couple of ungreased cookie sheets.
- Stir together the whole wheat flour, baking soda and salt; set aside.
- 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.
- Drop by rounded tablespoon, slightly flatten and bake for 9-12 minutes on ungreased cookie sheets.