Food Babe Family - Header

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 over 400 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!

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.


Food Babe Family - Book
Food Babe Grocery Guide

Sign Up For Updates

And Get A FREE Healthy Grocery Guide Sent To You Now!

Find out what to buy and where at the top grocery stores near you

Posts may contain affiliate, sponsorship and/or partnership links for products Food Babe has approved and researched herself. If you purchase a product through an affiliate, sponsorship or partnership link, your cost will be the same (or at a discount if a special code is offered) and Food Babe will benefit from the purchase. Your support is crucial because it helps fund this blog and helps us continue to spread the word. Thank you.

194 responses to “Does Your Cookie Need All That Sugar?

  1. 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?

    1. 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…

      1. Can you please share some of the brands from sustainably grow trees. It also concern me.

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

      1. 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.

    1. 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!

    2. Canola oil is not healthy! I use avocado oil. Much better and it has a very mild flavor. You won’t even notice it.

  3. 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.

  4. 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.

  5. 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)

  6. I love Food Babe but I don’t like this recipe… I wanted a healthy version of an oatmeal cookie but this isn’t it. I feel like I wasted a lot of good ingredients… But its good to try new things and I appreciate what the Food Babe does. I’m enjoying her new book!

  7. Just made these. I subbed hazelnut flour for almond as I am allergic to almonds. Used sunflower seeds for the walnuts for the same reason, then 1/4 each of craisins and chocolate chips. Wow! What a great cookie! It’s so incredibly difficult to find an egg free, gluten free, dairy free treat that doesn’t end up turning into a flat pancake or tastes like crap! My new favorite recipe. Thank you!!!

  8. Recipe looks yummy but I would never bake on a silpat or any other silicone based baking pan or tray. Can’t rate it til I make it

  9. Vani, great receipe! It seems you take great pride posting receipes without animal products. I think that is great because they are so much more healthier. Are you an healthitarian? Ala Evita Ochel!. You do great work making people aware of unhealthy ingredients. With a little research, you could also show how animal products are not healthy.

  10. I’m oat intolerant. Can all flour be used in direct proportion instead of oats?

    I was kind of hoping this would go into the science behind how much sugar is actually needed to hold a cookie together. I’d like to modify other cookie recipes with reduced sugar amounts (even if with coconut palm sugar). I believe we make our baked goods too sweet in the US.

  11. What can be subsisted for coconut allergy?
    What other sugar ?
    On low low sugar diet due to seizures so need something healthy – this is for a child-
    Also more child friendly recipes , pls vani
    And thank you , we love what your doing !

  12. Vicky, canola oil is not good for you. Stop using it. It’s misleading because it has a reputation for being a healthy oil. I use coconut oil. It’s versatile, can be used for many things and is good for you.

  13. Just made these for the second time without the salt – much better! I did a nutrition workup on MyFitnessPal, and these cookies came out to be 160 calories each (if you make 20). However, due to the amount of coconut oil and almond flour, the fat content is really high – 12 grams per cookie, with 6 grams saturated. I know it is not necessarily ‘bad’ fat, but still…… Going to try to see how I can cut back the coconut oil next time I make them. Still really good 🙂

    1. I used monk fruit sugar and they were good. Next time I will omit the salt. Also make sure you stir very well.

Leave a Reply

Your email address will not be published. Required fields are marked *

food babe with grocery cart - footer image