What can you use instead of sugar when baking cookies?

There are many great sugar substitutes you can use when baking cookies, depending on your dietary needs and desired outcome:

For sweetness and texture similar to sugar:

* Honey: Adds moisture and a subtle honey flavor. Adjust the amount slightly as honey is sweeter than sugar.

* Maple Syrup: Similar to honey in sweetness and moisture, but with a distinct maple flavor.

* Agave Nectar: Offers a mild sweetness and slight honey flavor, but is slightly less sweet than sugar.

* Coconut Sugar: Provides a caramel-like flavor and a slightly brown sugar-like texture. It is less sweet than sugar, so use more.

* Dates: Pureed dates can be used as a natural sweetener and add moisture to cookies.

For low-sugar or sugar-free options:

* Erythritol: A sugar alcohol with minimal impact on blood sugar, but with a slightly cooling aftertaste.

* Stevia: A natural sweetener with no calories or carbs. Use sparingly as it is very potent.

* Monk Fruit: A natural, low-calorie sweetener with a slightly sweet and slightly tangy taste.

* Sugar-Free Chocolate Chips: Available in many brands, these are a great option for chocolate chip cookies.

Other Considerations:

* Baking powder and soda: You might need to adjust baking powder and soda amounts when using some sweeteners, as they can impact the leavening process.

* Moisture: Some sweeteners are more moisture-retentive than others, so you may need to adjust the amount of other wet ingredients.

* Taste: Each sweetener has a unique flavor profile. Experiment to find the one you like best.

Important Tip: When using a sugar substitute, always start with a lower amount than you would use for sugar and gradually increase until you reach the desired sweetness level. Remember to adjust other ingredients like liquids and leavening agents as needed.

Let me know if you're looking for a specific kind of cookie or have any dietary restrictions, and I can provide more tailored recommendations.