These cookies were one of my first baking experiments with coconut sugar! It’s now a staple in my pantry.
We finally gave in and went for it.
We got our first Costco membership.
While a household of two has little need for 40 rolls of toilet paper at one time, we were tempted by the travel deals we’d heard about from friends. Not to mention, if you can go at a time when it isn’t swamped, it’s kind of fun just to look around.
I was somewhat surprised to find several foods that will likely make my future shopping lists – avocado oil, unsweetened dried cherries, quinoa in bulk. Ours even carries California craft beer bombers.
Considering the size of everything, I figured I should pace myself. One bulk item at a time. So I had my eye on something specific our past few visits.
I’ve purchased a little in small amounts, but I decided that some baking experiments were in order. So I picked up the size of bag that one can only find at a warehouse club.
I’ve used mascavo sugar ever since we lived in Brazil, but I find it harder to come by here. The coconut sugar is similar in texture and flavor so it is turning out to be a good substitute.
First up, cookies. It’s finally fall and I can barely contain my excitement for the season! I thought this spiced whole wheat cookie would be a great way to celebrate the season.
The dough needs to be refrigerated for one hour so be sure to plan ahead with this one. These cookies bake up crispy around the edges and chewy on the inside. They do spread just a little so instead of cutouts that need an exact shape I’d just go for circles or squares.
- ½ cup unsalted butter, softened
- ½ cup coconut sugar
- 1 tablespoon molasses
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground clove
- Pinch of ground black pepper
- 1 cup white whole wheat flour
- In the bowl of a mixer fitted with the paddle attachment, combine the butter and sugar. Cream on medium-high for 45 to 60 seconds, scraping the sides of the bowl as needed.
- Add the molasses and mix for 30 more seconds.
- Add the salt, cinnamon, nutmeg, ginger, clove and black pepper. Turn the mixer to low and slowly add the flour. Mix just until the ingredients are incorporated, scraping the bowl as needed.
- Transfer the cookie dough to a sheet of plastic wrap. Form into a ball, wrap and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F.
- Roll the dough out on a floured surface or between two sheets of parchment paper to about ¼ inch thickness. Cut into your desired shapes.
- Bake on an ungreased baking sheet for 8 minutes. Until the cookies are firm and the edges slightly browned. Cool 5 to 7 minutes before removing them from the baking sheet.
I should probably mention that if you do a search on coconut sugar, you will find all kinds of opinions on both production and health benefits. Personally, I like coconut sugar simply because it is a minimally refined, natural sugar that retains some of its mineral content (a sugar we found often throughout Southeast Asia). I’m not into the miracle marketing claims. If you eat natural foods, health tends to fall into place. And regarding the sustainability and farming issues, well, there are many sides to every story.
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