10 Best Brown Sugar Substitutes That'll Taste Just as Sweet (2024)

Borrowing a cup of sugar from a neighbor is easier said than done—especially these days—and when you’re right in the middle of baking Ree Drummond's delectable Brown Sugar Oatmeal Cookies, the last thing you want is to run out of the star ingredient. But we all know that things happen: Maybe you forgot to buy a backup bag of brown sugar, or perhaps you have some stashed in the back of your pantry that’s turned into a rock-hard mass. But don't worry—that’s where these best brown sugar substitutes come in handy. These swaps are so easy to make that you can get back to baking without running to the store or bothering your neighbors. Depending on what you're making, you may want to choose one sub over the other, but the good news is that there’s a brown sugar alternative for just about any recipe. Whether you're baking a batch of Monster Cookies, crisping up some candied bacon, making a sticky monkey bread, or preparing a sweet-and-savory BBQ sauce, these brown sugar substitutes will save the day.

What makes brown sugar so special, anyway? Aside from adding sweetness, the moisture from brown sugar is what gives cookies their classic chewy quality. The packable sugar provides baked goods with richness and a soft texture, but here's a little secret: Brown sugar is actually just regular sugar mixed with molasses!

Recipes usually call for either dark brown sugar or light brown sugar. The difference is just the amount of molasses. With light brown sugar, there’s about 3.5% molasses compared to the 6.5% in dark brown sugar. That means that dark brown sugar tends to have a slightly stronger caramel flavor (perfect for gingerbread cookies). Luckily, if you’re in a pinch, the two sugars can be used interchangeably. The other route is to use one of these sugar alternatives. You’ll find common pantry substitutes, healthy new ingredients, and even a recipe to make your own brown sugar—the options are plentiful!

(PS: Check out these best butter substitutes and baking powder substitutes too!)

Quite possibly the easiest sub for brown sugar is using granulated white sugar. For every cup of packed brown sugar, swap in 1 cup of white sugar. Just remember: Since brown sugar adds moisture to baked goods, you’ll notice a difference in texture (like your cookies being crisper).

Since brown sugar is just granulated sugar with added molasses, you can easily make a DIY version by mixing molasses with white sugar until combined. For light brown sugar: Use 1 cup of granulated sugar and 1 tablespoon of molasses. For dark brown sugar: Use 1 cup of granulated sugar and 2 tablespoons of molasses.

Even if you’re out of molasses, you can still make your own brown sugar using a combination of white sugar and liquid sweetener. Try maple syrup, agave nectar, or honey, and follow the same ratio as above.

This natural sugar has a similar sweetness to brown sugar. It’s made from the sap of the coconut palm and can easily be swapped with brown sugar 1:1.

Just like brown sugar, muscovado contains molasses. In fact, it has much more molasses than brown sugar, making it extra dark and flavorful. Look for light muscovado to get a flavor that's as close to brown sugar as possible.

If you stock up on those brown packets of Sugar in the Raw for your morning cup of coffee, you’re in luck! That’s turbinado—a raw sugar that has large, light-brown crystals. The granules don’t always mix into batters as well as brown sugar, but it can still be substituted in equal amounts.

For those who want to cut back on refined sugar, this healthy alternative is made from ground dehydrated dates, and can be equally swapped for either brown or white sugars.

Not to be confused with date sugar, this natural sweetener is sometimes called date palm sugar. It’s sold in cones or as a thick paste, so it needs to be shaved or chopped before using.

Another unrefined sugar, this substitute comes from the maple tree and has a distinct maple flavor. It doesn’t result in the same texture as brown sugar, so it’s best used in recipes like granola, or for sprinkling over your morning oatmeal.

These liquid sweeteners work best in non-baked recipes, like sauces or glazes—but if you're using them in baked goods, think of it like a science experiment. You’ll likely need to adjust the recipe. Use ¾ cup of liquid sweetener for every 1 cup of brown sugar, then reduce any other liquid in the recipe by a few tablespoons.