Today is a post I’ve been meaning to do for a while. A chocolate chunk cookie that is both gluten-free & refined sugar-free, if you care about that kind of thing. But also very soft and yummy!
The trick: Brown coconut sugar.
So what exactly is coconut sugar?
Well, first of all, unlike coconut oil/butter/water/milk... coconut sugar doesn't come from the flesh or water of the coconut. In fact, it comes from the boiled, dehydrated sap of the coconut flowers on a coconut palm. So, there is not a hint of coconut flavor. Rather, it has a molasses-like taste that is similar to brown sugar - which I just love!
Also, coconut sugar has a low glycemic index rating - 35 compared to 70 for regular sugar. And because its unrefined, it retains all its nutrients - like iron, zinc, calcium and potassium. So when compared to regular sugar, coconut wins out!
Plus, I don’t even think you can tell a difference in these chocolate chunk cookies. I use organic brown coconut sugar I buy at Whole Foods.
Gluten Free Coconut Sugar Chocolate Chunk Cookies
- 1/2 cup butter, melted
- 1 cup brown coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp. Salt
- 1 3/4 cups gluten-free all-purpose flour (I use King Arthur’s gluten-free all-purpose flour)
- 2 cups chocolate chunks
- In a large bowl whisk melted better with coconut sugar. Add in eggs and fully combine. Stir in the vanilla.
- Add in the baking soda, salt, flour, and stir with a wooden spoon until combined and no flour remains visible.
- Stir in chocolate.
- Bake at 375 for about 9 minutes or until golden brown on the edges.
- Let cool and store in airtight container.