A Better-for-You Classic

There’s nothing quite like a warm chocolate chip cookie fresh out of the oven – gooey in the middle, golden at the edges, and full of melty chocolate chips. This version keeps all the indulgence you love but with a simple swap: coconut sugar instead of refined sugar.

The result? A cookie that’s just sweet enough, with a rich caramel flavour that pairs perfectly with dark chocolate. Perfect for lunchboxes, afternoon snacks or late-night cravings.

Serves: 12

Prep: 5 mins

Cook: 10 mins

Total: 15 mins
Meal: Treat

Ingredients

• 1¼ cup plain flour

• ½ cup coconut sugar

• ½ cup butter, room temperature

• 1 egg, room temperature

• 1 tsp vanilla extract

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup dark chocolate chips
  
  

Utensils

• Large mixing bowl

• Wooden spoon

• Stand mixer, hand mixer or whisk
  
  

Method

1. Prep the oven
Preheat oven to 180°C and line a baking tray with baking paper.

2. Make the dough
Beat butter and coconut sugar until pale and fluffy. Add egg and vanilla, mixing until smooth.

3. Add the dry ingredients
Stir in flour, baking soda, and salt. Fold through the chocolate chips until evenly distributed.

4. Shape and bake
Scoop tablespoon-sized balls of dough onto the tray. Bake for 10 minutes until lightly golden.

5. Cool and enjoy
Let cookies cool slightly before transferring to a rack (if you can resist eating them warm).