5 Demerara Sugar Substitutes: Sweeten Your Recipes

We've all been there-ready to whip up a batch of cookies, only to realise we're out of Demerara sugar (a coarse, minimally refined cane sugar with amber crystals and a mild molasses flavor).

So what do we do? We improvise.

Luckily, there are awesome substitutes just waiting in our pantry.

Brown sugar? Yep, it works.

Coconut sugar? Sure thing, with a twist.

We've tried them all and promise there's hope for your sweet tooth cravings.

Ready to make those cookies? Let's get started!

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5 Easy Substitutes for Demerara Sugar

As a quick refresher, Demerara sugar is a type of raw cane sugar with large, crunchy crystals. It has a molasses-like flavor and is often used in baked goods for an added depth of flavor and texture.

Here are 5 substitutes that will give you the same or similar results as using Demerara sugar:

1 - Coconut Sugar

First, coconut sugar is a fantastic Demerara substitute. It's got this lovely caramel flavor that hits just right, with notes of brown sugar and butterscotch.

We love using it as a 1:1 swap by volume, making it super simple.

Compared to Demerara's molasses-like vibe, coconut sugar leans more toasty and mild. Perfect for giving cookies a richer taste.

Personal tip: we've used it in chocolate chip cookies, and the results were delish. Easy to find and versatile.

2 - Brown Sugar

Brown sugar is a classic Demerara substitute. It's got that rich molasses flavor we all love.

Brown sugar is slightly more moist and soft compared to Demerara's crunchy crystals, thanks to its higher molasses content. It gives baked goods that deep, warm flavor.

We've tested it in cookies, cakes, and sauces, and the results are consistently fantastic. Perfect for adding a little extra chewiness to your cookies.

For those looking for more options, check out brown rice syrup swaps for sweetening.

Simple, reliable, and always in our pantry.

3 - Honey

Honey, one of our go-to substitutes, delivers a unique, floral sweetness. It's thicker and stickier than Demerara, making baked goods moist.

We often use it in cakes and bread, where its rich, golden flavor shines. It's sweeter than Demerara, so you might need less.

Our cookies with honey? Chewy and pleasant.

Remember, honey browns faster, so watch your bake (for savory pairings, see honey-sriracha sides for weeknight meals).

Adjusting for consistency, it's a stellar choice.

4 - Maple Syrup

The molasses-like taste of maple syrup (made from sugar maple sap, Acer saccharum) is a delight for our palate. Imagine the deep, rich flavors penetrating your cookies.

We often swap maple syrup to replicate Demerara's sweetness. It gives a dark, toasty essence to baked goods.

Maple syrup's liquid form might require adjusting dry ingredients, but the outcome is worth it.

Our cakes and cookies with maple syrup? Soft and flavorful every time.

Check out malt syrup alternatives for baking for more ideas.

5 - Coconut Nectar

Coconut nectar is an awesome Demerara substitute with a caramel-like taste. It's a bit more mellow and less intense than Demerara, but still delicious, with subtle coconut and toffee notes.

We love its versatility. It works great in cookies, cakes, and even sauces.

It's a bit stickier, so you may need to tweak your recipes slightly.

We used it in oatmeal cookies, and they turned out chewy and rich. It's easy to find and gives your treats a unique twist.