Copycat Chocolate Chip Crumbl Cookie with Coconut Sugar

Y’all, I’ve got to tell you about these cookies. They’re a copycat of Crumbl’s classic chocolate chip cookies, but with a few swaps to make them healthier-ish. Now, I’m not going to sit here and claim these are health food (because cookies are cookies), but these swaps made me feel better about devouring them—and let me tell you, they’re so good I can’t wait to make them again.

If you’re into giant, soft, bakery-style cookies that taste incredible, you’re going to love this recipe. It’s the perfect mix of indulgent and feel-good, and I give them two thumbs up. Let’s talk about why you need to bake these and what I’ve been doing with some of the ingredients in our kitchen lately.

Healthy Swaps We’re Trying as a Family

Lately, I’ve been paying more attention to what we’re using in our cooking and baking. I don’t want to completely overhaul everything, but I’m looking for ways to make small, meaningful changes where I can. These cookies were the perfect test for some of those swaps!

1. Grass-Fed Organic Milk

We recently switched to using grass-fed organic milk. It’s creamier, fresher, and just makes everything taste better—plus, it feels good knowing it’s a little closer to nature.

2. Grass-Fed Butter

Butter is a big one for us. We’ve started swapping regular butter for grass-fed butter. It’s rich, flavorful, and I really think it makes these cookies even more delicious.

3. Shredded Cheese (Still Exploring)

Cheese isn’t in this recipe, but it’s something we’ve been looking into for other meals. We’re interested in making the switch to better-quality shredded cheese when we can. Baby steps, right?

4. Natural Sugars

This is a big focus for us. Instead of regular granulated sugar, we’ve been using things like sugar in the raw, coconut sugar, honey, and maple syrup. These swaps worked beautifully in this cookie recipe and gave the cookies a delicious depth of flavor.

5. Farm Fresh Eggs

If I can get farm fresh eggs, I’ll always use them. There’s just something about that bright yellow yolk that feels like magic in baked goods. It made these cookies so rich and flavorful.

This recipe gave me the perfect opportunity to use these swaps. And you know what? It paid off. I was pleasantly surprised with how good these healthier-ish cookies turned out! They are worth making for sure! 

Why We Love Crumbl Cookies

Crumbl cookies are so fun. They’re massive, soft, and come in all kinds of fun flavors. My family loves them, and honestly, so do I. But I also love the challenge of recreating some of those cookies at home. It’s a lot of fun to experiment with the flavors while making a few adjustments that feel better for us.

This recipe is my take on their classic chocolate chip cookie. It’s big, buttery, and perfectly soft in the center with just enough crispiness on the edges. And with the swaps I made, it’s a little easier to justify eating two (or three).

My teens love looking at them every week to see what types are available. It’s something fun to look forward to. They don’t go out and get them every time, but they definitely enjoy them when they do. I’m the lucky one, they go out and get them and almost always bring Nate and I back some. Yummy!

The Swaps I Made

Here are the changes I made to the classic Crumbl cookie recipe to make it a little healthier:

• Butter Swap: I used grass-fed butter instead of regular. It’s creamy, flavorful, and makes the cookies extra rich.
• Eggs: Farm fresh eggs were my go-to here. The texture they add is unmatched. Make sure they are at room temperature. 
• Flour: I swapped out regular flour for organic all-purpose flour. It’s an easy change, and I love knowing it’s a cleaner option.
• Sugar: Instead of white sugar, I used sugar in the raw. And for the brown sugar, I swapped it out for coconut sugar. These gave the cookies a subtle caramel-like flavor that’s so good. My hubby doesn’t like coconut sugar, so these weren’t a hit for him.

I think these swaps made a big difference, not just in how the cookies turned out, but in how I felt about eating them. They still taste like an indulgent treat, but they’ve got that little boost of better-for-you ingredients that makes them even more satisfying.

Healthier-ish Chocolate Chip Crumbl Cookie Recipe

Here’s exactly what you need to make these better-for-you Crumbl-inspired chocolate chip cookies:

Ingredients:

• 1 cup grass-fed butter, room temperature
• 1/2 cup sugar in the raw (it’s a little crunchier)
• 1 1/4 cup coconut sugar
• 2 farm fresh eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups organic all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon cornstarch (must have ingredient) 
• 1 teaspoon sea salt
• 2 1/4 cups chocolate chips. I used a blend of semi-sweet morsels and 60% cacao bittersweet chocolate morsels. (use your favorite!)

Instructions for Making These Delicious Cookies:

1. Preheat your oven to 375° and line a baking sheet with parchment paper. Note: Scrape down the sides of the bowl while mixing when you need to. 

2. Cream the butter, sugar in the raw, and coconut sugar together until light and fluffy. Mix on medium speed for 3 minutes. 

3. Add in the eggs, vanilla extract, baking soda, cornstarch, and salt. Mix for one to two more minutes. 

4. Turn the mixer on low and add in the flour. You can mix this by hand. My mom thinks that mixing it by hand makes them fluffier. She is probably right, but don’t tell her I said that. 

5. Stir in the chocolate chips. Have some extra chocolate chips on hand to press into the topped of the baked cookies when they come out of the oven.

6. Use a 1/3 cup measuring cup and scoop out large cookie dough balls (think Crumbl-sized!). Roll them into a ball, tear the ball in half and take the jagged middle sides, face them upward, and then press them together. That technique is what gives the top of the cookie that bumpy yummy looking surface. I bake 4 at a time on the baking sheet and leave 2-3 inches between them.

7. Bake for 10 ish minutes, or until the edges are lightly golden. Don’t overbake—they’ll set as they cool! The cooking time might be a little less or a little more. 

8. Sprinkle on just a bit of the coarse sea salt when they come out of the oven and don’t forget to gently press in a few extra chocolate chips or chocolate chunks. 

8. Let them cool on the cookie sheet for 5 minutes and enjoy! You can move them to a cooling rack after the 5 minutes if you want, but we just leave them on the pan. 

Bonus Tips and Fun Ideas for This Recipe

This Crumbl-inspired cookie recipe is not just delicious—it’s versatile, fun, and full of ways to make it even better! Here are some tips and bonus things to keep in mind when making these cookies:

1. Healthier-ish but Still Delicious

Even with the swaps, these cookies deliver all the buttery, chocolatey goodness you’d expect. You get the taste of an indulgent treat with just a little more feel-good factor.

2. Skip the Extra Bowl

Want to save time and dishes? You don’t have to mix the dry ingredients in a separate bowl. Just add them directly to the wet ingredients—one less thing to clean!

3. Perfect for TikTok Fun

These cookies are made for sharing! The big, bakery-style look, the gooey chocolate chips, and the sprinkle of sea salt make them a fun bake to share as a  TikTok – make or on Instagram. I know nothing about these things, this is all hearsay. lol

4. Chocolate Chip Variety

You’re not stuck with just one type of chocolate chip. Use white chocolate chips, milk chocolate chips, semi-sweet, or dark chocolate—whatever you love! A mix of chips adds extra flavor and feels fancy.

5. Go Big with a Giant Scoop

Crumbl cookies are known for their size, so grab a giant cookie scoop. If you don’t have one, aim for about a 1/3-cup size for that perfect oversized cookie.

6. Crumbl Copycat = Money Saver

Let’s be real, buying Crumbl cookies can add up. Making them at home saves money and gives you the satisfaction of baking something at home. Plus, it’s a lot of fun!

7. Gourmet Feel with Simple Touches

These cookies feel like they came from a fancy bakery thanks to the extra chocolate chips, a sprinkle of coarse sea salt on top, and their soft, gooey center. They’re the perfect treat to impress without a ton of effort. This copycat chocolate chip crumbl cookie with coconut sugar recipe might become your new favorite cookie.

Happy Baking

These tips make the recipe even more enjoyable to bake and eat. Whether you’re recreating your favorite Crumbl cookie or just looking for a fun kitchen project, this recipe has you covered! I can’t say that they taste exactly like the real thing, because they are a healthier swap version, but they are one of my favorite Crumbl Cookie copycat recipes. 

Leftover Dough and Cookie Storage

Store the cookie dough in an airtight container for up to four days. Store any leftover cookies in an airtight container or Ziploc baggie. They are delicious the next day. These are some of the only chocolate chip cookies that I can say that about. Most get dried out, but these don’t. 

Bake these copycat chocolate chip crumbl cookies with coconut sugar ahead of time or mix up the dough and store it in the fridge for a quick cookie snack.

Time to be a Doer and Make this Healthier-ish Copycat Chocolate Chip Crumbl Cookie with Coconut Sugar

I can’t wait for you to try these cookies. They’re indulgent, delicious, and just a little better for you with these simple swaps. Whether you’re a Crumbl fan or just love a good chocolate chip cookie, these are going to hit the spot. I have another great chocolate chip cookie recipe that uses butter flavored Crisco if you are interested.

So grab your ingredients, bake a batch, and let me know how they turn out! And hey, don’t forget to pin this recipe for later—you’re definitely going to want to make them again. What are your thoughts on coconut sugar and what else do you use it for? 

With love,

Anna Sue