Thought you might like to know that I substituted Sucanat for all of the sugar as well as used 1/2 cup coconut oil as a replacement for 1/2 of the butter, and they turned out great. I love using Sucanat, and have found for almost all baked goods I can successfully substitute it for white/brown sugar – every once in a while a more delicate treat needs the white stuff, but brownies and cookies can almost always benefit from the Sucanat sub.