Our cookies are lightly sweetened with coconut sugar and dates.
With notes of brown sugar and caramel, these naturally delicious sugars are a great alternative to highly refined sweeteners.

Coconut Sugar

(Coconut Nectar, Coconut Palm Sugar, Coco Sap Sugar, Coconut Blossom Sugar)

Despite its name, coconut sugar does not come from coconuts, though it does come from the same tree.

Sap is collected from the blossoms of the coconut palm tree. This sap is heated until most of the water has evaporated and it becomes thick. This is known as coconut nectar.

When heated further, it becomes crystalized. That is known as coconut sugar.

Producing coconut sugar is sustainable too! Coconut palm trees are maintained, rather than cut down. Once tapped, sap can flow for over 20 years!


Coconut sap is heated to become coconut nectar, and heated more to become coconut sugar. That’s it!


Your system knows how to digest this natural, low glycemic sugar. No sugar spikes or crashes!


Despite its name, coconut sugar doesn’t taste like coconut. It’s nutty and sweet like brown sugar.


(Date Fruit, Date Paste, Date Syrup, Date Sugar)

Dates are grown on the date palm tree. They start out with a yellow-orange skin, but what you see in the store are wrinkly brown fruits. This is what the fruit looks like in it’s ripened state-it is not due to any industrial process.

Dates are sweet and can be eaten as is, but they come in other forms too. They can be mashed, which makes date paste. Add some water to that mash and it becomes date syrup. Date sugar is made by grinding up dehydrated dates.

Like coconut sugar, producing dates is sustainable. One date palm tree can produce fruit for almost 80 years! During their best years they can produce 100-200 pounds of fruit a year. Bonus - they are extremely drought tolerant.


Using dates as a sweetener is as easy as removing the pit and mashing them up.


Because it’s made with the whole fruit, it retains all the fiber and nutrients, which is much easier for your body to process.


Rich, sticky, and sweet. They have a flavor all their own, but are kind of like the love child between raisins and caramel.

The Problem with Refined Sugar

What you know as sugar - white sugar or table sugar - comes from sugarcane or sugar beets.

Though both plants contain vitamins and minerals, none make it through the refinement process. The process involves many special machines and chemicals - you can't make white sugar at home, even if you had a sugar cane plant in your backyard!


The refining process makes the original plant completely irrelevant because nothing remains but sucrose molecules.


Because none of the natural fiber and nutrients from the original plant come along with it, it can spike your blood sugar.


Refined sugar is delicious, but its omnipresence in baked goods has tricked us all into thinking that it’s the only way to enjoy something sweet.

The Problem with Stevia, Monk Fruit and Sugar Alcohols

In recent years, we’ve seen some brand new sweeteners pop up in the market. Things like stevia, monk fruit, and erythritol. You may know them as Zero Calorie or Alternative Sweeteners, often used in Keto or low carb diets.

While they are marketed as healthy and plant-based, the end product is heavily refined and confuses your digestive system.


These sweeteners cannot be made without heavy machinery, and just a few molecules remain from the main plant.

You will also get a surprise when you look at the ingredients. Most stevia and monk fruit is mixed with other ingredients.


These sweeteners won’t add anything to your daily calorie budget and they may not spike your blood sugar. However, they are not natural, contain no nutrients, and your body isn’t really set up to process them.


Most of them are known for having an aftertaste. Bitter, artificial, unusual...not something we want on our tongues after eating!

Treat Yourself to Naturally Sweetened Cookies

"MIND BLOWN! I was expecting good product but wow, was my expectations blown out the water!!"

- William

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