The answer depends on what kind of cookies you’re making. For example, chocolate chip cookies don’t need brown sugar since there isn’t much else going on besides chocolate chips and oats.
But when you have other flavors involved, then yes, brown sugar can definitely help bring those flavors forward.
Is brown sugar necessary for cookies?
Brown sugar is not necessary for cookies, but it adds a nice flavor. If you want to add some sweetness to your cookies, try using honey instead.
Furthermore, if you are looking for healthier options, then you should consider making gluten-free or vegan versions of these recipes.
You will find plenty of ideas on how to do this in our Gluten Free and Vegan Recipes section.
As long as you have all ingredients ready before starting cooking, there’s no reason why you shouldn’t be able to bake delicious cookies at home!
How do you turn white sugar into brown sugar?
To turn white sugar into dark brown, you need to heat it up until it reaches 240 degrees Fahrenheit. This process takes about 10 minutes.
Once the sugar has been heated, pour it into a container and let it cool down. The brown sugar should be ready after 2 hours.
In addition, you may also mix together equal parts granulated sugar and molasses to get an even darker color.
As long as you have all the ingredients ready before beginning cooking, there’s no reason why you shouldn’t be able to bake delicious chocolate chip cookies at home!
What can I use if I don’t have brown sugar for chocolate chip cookies?
If you don’t have brown sugar, you can use white sugar instead. However, you should add 1/2 teaspoon of baking soda to compensate for the lack of brown sugar.
In addition, you may also combine equal amounts of granulated sugar and molassesso that you end up with a dark-colored mixture.
Can I substitute maple syrup for brown sugar in my chocolate chip cookies?
Yes, you can replace brown sugar with maple syrup. Just remember to reduce the amount of flour by half when substituting maple syrup for brown sugar.
You can also use agave nectar instead of maple syrup. Agave nectar is sweeter than regular maple syrup so you’ll probably only need one tablespoon less per batch.
However, if you’re allergic to either maple syrup or agave nectar, you could always just go ahead and use plain old white sugar.
Choco chip cookies without brown sugar
This recipe uses natural sweeteners like dates, coconut oil, and applesauce. It doesn’t contain any refined sugars such as white sugar or brown sugar.
- ¼ cup Coconut Oil
- ⅓ cup Applesauce
- 4 Medjool Dates
- 1 ½ cups All-Purpose Flour
- ½ tsp Baking Soda
- Pinch Salt
- Preheat oven to 350°F. Grease two large baking sheets.
- In a medium safe bowl, whisk together flours, salt, and baking soda; set aside.
- Put coconut oil on parchment paper and microwave for 20 seconds. Stir and repeat twice more. Let sit for 5 minutes.
- Add applesauce and stir again. Microwave another 15 seconds each time. Remove from microwave and stir vigorously. Set aside to cool slightly.
- Break apart cooled date pieces and place them in the food processor along with the remaining dry ingredients. Pulse until combined into crumbs about ¾ inch thick. Transfer to a plate lined with plastic wrap. Press evenly over the bottom of greased pan.
- Baking time 10–12 minutes or until golden around the edges.
- Cool completely. Cut into squares. Store airtight.
How To Make Edible Cookie Dough Without Brown Sugar
Edible cookie dough is easy to make, especially if you follow this simple step-by-step guide. You will find yourself making these tasty treats often because they taste great and are healthy too.
- Coconut Oil
- All-purpose wheat flour
- White sugar
- Baking powder
Mixing Instructions: Mix well the egg, butter, tsp vanilla extract, milk, and yogurt. Then mix the rest of the ingredients slowly while mixing them thoroughly. The batter must be smooth and creamy mixture.
Greasing Cookies: Preheat the oven to 180 degrees Celsius. Take out an empty container and grease it with coconut oil. Put the dough inside the container and press down firmly. Cover the container tightly and put it back in the fridge overnight. This process helps the raw dough firm up and makes it easier to roll out.
Rolling Out Cookies: After 12 hours, take out the container and remove the lid. Roll out the dough thinly onto a clean surface. Use a rolling pin to flatten the dough. Keep pressing down gently. When done, cut the rolled-out raw cookie dough into desired shapes.
Place them on a baking tray covered with waxed paper. Repeat steps 3 through 6 till all the dough has been used. Refrigerate the leftover dough.
Freezing Cookies: Freeze the baked cookies after cooling completely. They should keep their shape better that way.
What’s the best type of cookie dough?
There really aren’t many types of cookie doughs.
To make cookie dough without brown sugars, you need to use baking powder instead of baking soda.
Baking powder contains sodium bicarbonate which reacts with water to create carbon dioxide gas. This causes the raw cookie dough to rise.
If you don’t want to use baking powder, you can also add 1/4 cup of cornstarch to the recipe.
Does brown sugar make a difference in cookies?
The answer depends on what kind of cookies you’re making and your cooking goals. For example, chocolate chip cookies need no additional sweetness at all. But other types of cookies do benefit from adding extra sugar.
Here’s how to decide which type of cookie needs added sugar based on its main ingredient.
• Choco Chip Cookies – These chewy chocolate chip cookies don’t really require much else besides melted butter and eggs. Adding brown sugar would only change the texture of the finished product.
• Oatmeal Raisin Cookies – A combination of oats and raisins provides enough moisture so there isn’t any need for added sugars. However, oat bran can also be substituted for half of the regular white flour.
• Peanut Butter Cookies – Although peanut butter contains plenty of natural sweeteners like peanuts themselves, it does contain quite a bit of fat as well. So, when making peanut butter cookies, use less than normal amounts of both peanut butter and sugar.
• Shortbread Cookies – Like most shortbread recipes, these ones call for just two things: butter and raw flour. There’s nothing wrong with leaving off the sugar entirely.
Additionally, many people prefer baking soda rather than baking powder for homemade cookies.
Baking soda gives cookies crispier, more lift, and fluffiness. It also keeps cookies soft longer.
Can I freeze my own homemade cookie dough?
Yes! Homemade cookie dough freezes very well. Just store it in freezer bags or containers. Thaw before using.
As long as they are stored properly, a frozen cookie dough will last about 2 months if kept in airtight containers. You may have to thaw them first though.