Does Your Cookie Need All That Sugar?


I’ve made these cookies three times in the past 3 weeks. They are chewy, crispy, ridiculously delicious and SWEET. The best part, they have hardly any added sugar. I used only a 1/4 cup of organic coconut palm sugar because the almond flour I also used has a natural hint of sweetness. Did you know the famous Nestle Toll House cookie recipe has 1 and 1/2 cups of added sugar plus the sugar contained in 2 cups of chocolate chips?! That is close to 600 grams of added sugar per recipe, which is crazy! I still can’t believe I used to use make those cookies back in the day. Talk about a sugar hangover.

If you’ve never used coconut palm sugar in your baking, I recommend starting ASAP. This type of sugar is a perfect 1 to 1 substitute for any recipe that calls for regular old sugar. Coconut palm sugar is completely unrefined and not bleached like typical refined white sugar, helping to preserve all of its beneficial vitamins and minerals. It is naturally high in amino acids – has 10,000 times more potassium, 20 times more magnesium and 20 times more iron than conventional sugar. Converting to this type of sugar could also lower your risk of developing diabetes because it’s glycemic index is half of that compared to sugar. It is light years better than other sugars on the market!

The best part of this cookie recipe is that it is completely versatile. My favorite combo so far (pictured above) is walnuts and currants… but I also like goji berries and raw cacao nibs too. A good ole’ fashioned chocolate chip wouldn’t be bad either, I think I’m going to try that one next but with only a half cup of chocolate chips, of course!

4.5 from 28 reviews
Food Babe's Low Sugar Cookies
Prep time
Cook time
Total time
Serves: 20
  1. Preheat oven to 350 F
  2. Place the coconut oil, sugar in a bowl and stir until well combined
  3. Add flaxseed or egg, vanilla extract and stir for another minute until smooth.
  4. Add rest of ingredients and stir
  5. Place dough mixture in fridge or freezer for 10 mins
  6. Using an ice-cream scooper, scoop out dough and press each cookie on silpat or parchment paper lined baking pan
  7. Bake for 15 minutes or until golden brown
  8. Cool at least 7 mins and serve
***Choose all organic ingredients if possible***


After you make them, I know you’ll feel just as good as I do about devouring them one by one. :)

Food Babe

P.S. If you know someone who needs a revamped cookie recipe… share this with them and prove you don’t need a ton of added sugar for sweetness in life.


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177 Responses to “Does Your Cookie Need All That Sugar?”

  1. Kristi

    I just started following you, and have loved what I have read, except the coconut palm sugar. I haven’t done a ton of research I admit, but I was reading an article about how they make this sugar, and it makes the tree incapable of producing coconuts, which is a huge concern to me. Any thoughts?

    • Kristine (to Kristi)

      I agree…and have been concerned with the push to use coconut sugar. I too have read that we are not helping the sustainability of coconut trees if we use coconut sugar…

  2. Vicky

    I don’t have almond flour or coconut oil but still want a healthier cookie, can I use
    Canola and whole wheat white flour?

    • arbonnetrish (to Vicky)

      You can make almond flour by grinding almonds in a food processor until fine

    • Mmc (to Vicky)

      If you’ve followed for a while you should know the response regarding canola.

      • Vicky (to Mmc)

        Gosh Mmc, I did not notice this post started one year ago….I just got it in my latest update . I could not find any comment about canola in this cookie not did a search on food babe come up with a link . Your comment was not helpful. This was my first time posting and the last. Sorry Vani.

    • Mari (to Vicky)

      Hi Vicky,

      Did you do your research on Canola? Don’t get so easily discouraged by other not so thoughtful users!!
      Keep posting!! I think your post was very adequate and useful!

  3. James

    Currant is the correct spelling

  4. Jana

    I just made these cookies and love them. Thank you so much.

  5. John 3.16

    I just made this recipe and have a cookie in one hand as I type. I used cashews in stead of walnuts and raisins instead of currants. I also used 1/4 cup raisins and 1/4 chocolate chips as opposed to 1/2 currants. Amazing! My new favorite junk food. Loving these- as I am obsessed with oatmeal raisin cookies.

  6. Rachel Ash

    These were really good and easy! I do think the next time I make them I will omit the salt entirely, as it was a bit overpowering for me.

  7. Missy j

    Really surprised these cookies are getting high ratings. There is entirely too much salt! Yuck! Other than that they would be pretty good. I used pecans and cocoa nibs (unfortunately had to throw them out because of the salt)


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