Home » Eat » Clean Food » Soft and Chewy Oatmeal Cookies (Made with Coconut Sugar)

Soft and Chewy Oatmeal Cookies (Made with Coconut Sugar)


There is a great little sprouts grocery store down the street that sells oatmeal cookies I am addicted to, they just happen to have refined sugars and flours, so I tried my hand at making a batch using Smitten Kitchen’s wonderful recipe as a base. (I adore her cooking by the way.) They turned out soft, chewy and quite delicious. My daughter really really wanted to eat them for dinner. I used coconut sugar as a sweetener, tasted great! I really like this sugar for baking and so far, I haven’t had anything go wrong yet. I also added both golden and regular raisins to the mix for fun and because that’s what I had on hand. These would be great as well with nuts if you’re into that sorta thing. (I’m a purist boring, and like my cookies sans nuts.)


1/2 cup butter, softened
3/4 cup coconut sugar
1 large egg
1/2 teaspoon pure vanilla extract
3/4 cup (95 grams) all-purpose, white wheat or whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 scant tsp sea salt (use 1/4 if you aren’t a fan of salt in your cookies)
1 1/2 cups rolled oats
3/4 cup raisins or dried cherries or dried cranberries or golden raisins
1/2 cup nuts, chopped (optional)


Cream butter, vanilla, egg and sugar in a large bowl. The mix may look a little crumbly or curdled, but not to worry, they turn out just fine. Set aside.

Whisk flour, baking soda, cinnamon and salt in a medium bowl. Add to wet mixture and stir to combine. Add oats, raisins and nuts if using.

Chill batter for 10-15 minutes, preheat oven to 350 and scoop large, rounded tablespoons onto a parchment or silicone line baking sheet.

Bake 10-12 minutes. Serve with spiced cider or a cup of delicious warm chai tea. Happy fall!


6 thoughts on “Soft and Chewy Oatmeal Cookies (Made with Coconut Sugar)

  1. My wife and daughter can no longer eat white sugar but my daughter was craving cookies. I’m so glad I found your recipe. We have plenty of coconut sugar but it doesn’t bake the same as white sugar. This recipe made a very nice cookie. Although most people would find it ideal, it was a little to set for our taste. Next time I’ll try it with 1/4 cup less sugar. My only modifications this time round was baking powder in place of baking soda and I added 1Tbsp arrowroot powder to the 100 percent whole wheat flour I used. Good job!

    • Thank you so much, I’m glad you liked them! I agree on the sweetness at times we reduce it as well 🙂

  2. I tried the cookies today. Loved them, made a few changes, but great cookies. So glad I found them. Posted the recipe on Facebook. So good will become a new family fav!

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