Chewy 5 Spice Coconut Sugar Cookie

Who says Chinese 5 spice powder can be only used in Chinese savoury dishes? Try using them in baking like this chewy 5 spice molasses cookie. It has a naturally soft texture with a hint of five-spice flavour. Use of coconut sugar is a healthier alternative as it is lower in glycemic index

Print the recipe: Chewy 5 Spice Coconut Sugar Cookie

Key facts

Prepare time: 15 mins
Cooking time: 20 mins
Serves: 35 muffins

Ingredient

Wet ingredients

1 cup unsalted butter (melted)
½ cup Organic Coconut Nectar Sugar Powder
2 Antibiotic-free Eggs
½ cup Fresh Raw Honey/ Wild Harvest Black Gold Honey
1 tablespoon vanilla extract (optional)

Dry ingredients

4 cups Organic Unbleached Plain Flour
4 teaspoon baking soda
½ teaspoon Himalayan Rock Salt
2 teaspoon ground Organic Ginger Coarse Cut
1.5 teaspoon Organic Ceylon Cinnamon Powder
1 teaspoon Organic Chinese 5 Spice Powder
¼ cup Organic Coconut Nectar Sugar

Method:

Cream melted butter and coconut nectar sugar until it becomes fluffy.
Add in the eggs one at a time and continue to mix.
Add in the honey and vanilla extract and continue to mix until it is evenly mixed and fluffy.
In a separate bowl, combine all dry ingredients and mix evenly.
Preheat the oven to 180°C.
Slowly add the dry mixture in a few batches into the wet mixture in number 3 until the dough is mixed evenly.
Scoop up 2 tablespoons of cookie dough to be rolled into a ball. Roll the cookie ball in coconut nectar sugar and put them on a baking paper lined on a baking pan with 5 cm space between them.
Bake the cookie for 9-11 minutes, in a few batches.
Cool the cookies for about 10-15 minutes and transfer them to a cooking rack.