Coco sugar is a straight 1-for-1 swap for white sugar in baking. Same weight, same volume, behaves the same way in a hot oven. The granules dissolve normally, they cream with butter normally, and the cookies come out with the same texture you'd expect. The one difference is flavour: coco sugar has a faint, natural caramel note that white sugar doesn't. In chocolate chip cookies you barely notice it as something different. You just notice the cookies taste slightly more interesting.
Whether that matters to you depends on what you're baking for. If it's for someone managing blood sugar, the glycemic index difference is the point. If it's for a regular household, the swap just quietly improves the flavour.
The GI Difference
A GI of 35 puts coco sugar in the low glycemic range. Refined white sugar sits around 65, in the medium range. For reference, foods above 70 are considered high GI. The lower the number, the slower the sugar raises blood glucose after eating. For people with diabetes or those watching their glycemic load, that difference is real and worth using.
T2G's coco sugar also retains more of the natural minerals and amino acids from the coconut sap since it goes through minimal processing. Refined white sugar has none of that left after processing.
The Recipe
Chocolate Chip Cookies with T2G Coco Sugar
Makes about 24 cookies | Prep: 15 min | Bake: 10 to 12 min at 180C
Ingredients
- 200g T2G Coco Sugar
- 225g unsalted butter, softened to room temperature
- 2 large eggs
- 1 tsp vanilla extract
- 300g all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 200g chocolate chips (dark works best with coco sugar)
Method
- Heat your oven to 180C. Line two baking sheets with parchment paper.
- Cream the softened butter and coco sugar together until pale and fluffy. This takes about 3 to 4 minutes with a hand mixer.
- Add the eggs one at a time, beating after each. Add the vanilla and mix until combined.
- Stir in the flour, baking soda, and salt. Mix until just combined. Do not overmix.
- Fold in the chocolate chips.
- Scoop rounded tablespoons of dough onto the lined sheets, spacing them about 5cm apart.
- Bake for 10 to 12 minutes. They will look slightly underdone and soft in the centre when you pull them out. That is correct.
- Leave them on the pan for 5 minutes before moving to a wire rack. They firm up as they cool.
A Few Notes
Dark chocolate chips work better here than milk chocolate. The slightly bitter edge of dark chocolate pairs well with the caramel notes in coco sugar. With milk chocolate, the flavour difference from a regular cookie recipe is basically undetectable, which some people prefer.
The coco sugar caramel colour means the cookies will bake up slightly darker than you might expect. Pull them at the lower end of the time range if your oven runs hot.
The recipe works just as well with coco syrup in liquid batters like pancakes or muffins. Use about 3/4 the amount since it's a liquid sweetener. Same low GI, same natural flavour.
You can order T2G Coco Sugar in 250g, 500g, or 1kg bags. The 500g bag covers about two and a half batches of this recipe.
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