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Best Granulated Sugar Substitutes for Cookies

Find substitutions that keep spread, chew, and browning close to your original cookie recipe. Small ingredient changes quickly affect cookie spread and texture, especially fat and sugar swaps.

Reviewed by the CupOrGram Editorial TeamSources: King Arthur Baking, USDA FoodData CentralMethodology

Can I make cookies without granulated sugar?

Yes. Start with Coconut Sugar at 1:1, then adjust liquid or bake time in small steps after a test batch.

Top Recommendation

Coconut Sugar

Use 1:1

Slightly less sweet with caramel notes. Darker colour. Lower glycemic index.

View full adjustment notes →

How much does 1 cup of granulated sugar weigh?

On CupOrGram, 1 cup of granulated sugar is treated as 200 grams. Use the conversion page if you want the original ingredient weight before choosing a substitute.

Granulated Sugar cups to grams →

Alternative Options for Cookies

Honey

good

Use 3/4 cup honey per 1 cup sugar, reduce liquid by 1/4 cup

Adds moisture and flavour. Bakes brown faster. Reduce oven temp by 25F.

Maple Syrup

good

Use 3/4 cup maple syrup per 1 cup sugar, reduce liquid by 3 tbsp

Adds distinctive maple flavour. Works best in fall-flavoured bakes.

Common Questions for Cookies

Can I make cookies without granulated sugar?

Yes. Start with Coconut Sugar at 1:1. Slightly less sweet with caramel notes. Darker colour. Lower glycemic index.

More Recipe Contexts

CakesMuffins & Quick BreadsPancakes & WafflesYeasted Breads
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