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:

  1. Cream melted butter and coconut nectar sugar until it becomes fluffy. 
  2. Add in the eggs one at a time and continue to mix.
  3. Add in the honey and vanilla extract and continue to mix until it is evenly mixed and fluffy.
  4. In a separate bowl, combine all dry ingredients and mix evenly.
  5. Preheat the oven to 180°C.
  6. Slowly add the dry mixture in a few batches into the wet mixture in number 3 until the dough is mixed evenly.
  7. 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. 
  8. Bake the cookie for 9-11 minutes, in a few batches.
  9. Cool the cookies for about 10-15 minutes and transfer them to a cooking rack. 

The ingredients!

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