This agave syrup is of excellent quality. It has a delicious flavor and ideal color and consistency.
I originally purchased this agave syrup as a substitute for corn syrup. It is difficult to find organic corn syrup for a reasonable price, and I don’t use non-organic because virtually all non-organic corn crops in the USA are GMO. There are many different dessert recipes that call for corn syrup, but the main one I was interested in was for a particular type of thin icing for sugar cookies and cinnamon rolls. This agave syrup works extremely well for that purpose.
In addition to that, I’ve experimented with substituting it for some of the sugar in my sugar cookies, my no-bake, vegan, date-pecan-coconut cookies, my no-bake, vegan, chocolate-coconut cookies, and my vegan, German chocolate cake.
It is also excellent poured over pancakes and as a sweetener in tea. Basically, in any recipe that calls for honey, maple syrup or corn syrup, it can be successfully substituted.
For any fellow vegan customers who might be interested, I’ve included below my vegan sugar cookie and vegan, powdered-sugar icing recipes, both of which use this agave syrup.
VEGAN SUGAR COOKIES
Ingredients
1/2 cup coconut oil (960 calories)
1/2 cup raw sugar (390 calories)
2 tablespoons agave syrup (51 calories)
1/2 teaspoon monk fruit powder
1 tablespoon stevia
1 tablespoon vanilla
1-3/4 cups white flour (658 calories)
1 tablespoon arrowroot powder (egg substitute)
1 teaspoon cream of tartar (creates chewy-cakey texture)
1/2 teaspoon baking soda
1/4 teaspoon salt
9-10 tablespoons water
Instructions
1. Mix together with a wire whisk and set aside: flour, arrowroot, cream of tartar, baking soda and salt.
2. Place coconut oil, sugar, agave, monk fruit powder, stevia, and vanilla in a bowl and whip with whisk until creamy and thick.
3. Blending with whisk, gradually add flour mixture to oil mixture, alternating with the water until a thick dough is formed. If necessary, finish mixing the dough with your fingers, kneading it slightly until it is smooth.
4. Form dough into 1-tablespoon balls, using a melon-ball dipper, and place the balls on a greased cookie sheet, or greased toaster-oven tray, and press them flat.
7. Bake the cookies at 350 degrees for 7-8 minutes, until they are slightly golden brown. Let them sit on the tray to cool for 5-10 minutes before removing them.
8. Yield: 43 cookies @ 48 calories each.
VEGAN, POWDERED-SUGAR ICING
Ingredients
2 cups (240 grams) powdered sugar (960 calories)
2-4 tablespoons full-fat coconut milk (88 calories)
2 teaspoons agave syrup (17 calories)
2 tablespoons vanilla
1/8 teaspoon (pinch) salt
Instructions
1. Use a wire whisk to combine all the ingredients except the coconut milk, stirring until no lumps remain. Add the coconut milk gradually, whipping it well with the whisk, until it is very smooth. It should be slightly runny, the consistency of honey, because it will be dripped onto the cookies before spreading. I put 1/2 tablespoon of this icing on each cookie.
2. Yield: 1-1/4 cups (20 tablespoons) @ 53 calories per tablespoon.
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Climate Pledge Friendly uses sustainability certifications to highlight products that support our commitment to help preserve the natural world. Time is fleeting. Learn more
PRODUCT CERTIFICATION (1)
USDA Organic products are grown and processed according to standards addressing soil and water quality, among other factors.
USDA Organic products must be produced using farming practices that maintain and improve soil and water quality, minimize the use of synthetic materials, conserve biodiversity, and avoid genetic engineering, among other factors. Crops can be certified organic if they’re grown without prohibited substances such as most synthetic fertilizers and pesticides for three years prior to harvest. Products that contain a minimum of 95 percent organic ingredients and use the USDA Organic seal are part of Climate Pledge Friendly.
From the manufacturer
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|---|---|---|---|
| Shop Agave In The Raw | Shop Honey In The Raw | Shop Turbinado Sugar In The Raw | |
| Ingredients | Agave Nectar | Honey | Turbinado Sugar, Water |
| All-Natural | ✓ | ✓ | ✓ |
| USDA Organic | ✓ | ✓ | |
| Non-GMO | ✓ | ✓ | ✓ |
| Low Glycemic Value | ✓ | ||
| Vegan | ✓ | ✓ | ✓ |
| Naturally Gluten Free | ✓ | ✓ | ✓ |
| Kosher - 044800780052 - 2020 | ✓ | ✓ | ✓ |
Customer reviews
Tasty, natural, relatively low-calorie sweetener
Reviewed in the United States on January 13, 2021
This agave syrup is of excellent quality. It has a delicious flavor and ideal color and consistency.I originally purchased this agave syrup as a substitute for corn syrup. It is difficult to find organic corn syrup for a reasonable price, and I don’t use non-organic because virtually all non-organic corn crops in the USA are GMO. There are many different dessert recipes that call for corn syrup, but the main one I was interested in was for a particular type of thin icing for sugar cookies and cinnamon rolls. This agave syrup works extremely well for that purpose.In addition to that, I’ve experimented with substituting it for some of the sugar in my sugar cookies, my no-bake, vegan, date-pecan-coconut cookies, my no-bake, vegan, chocolate-coconut cookies, and my vegan, German chocolate cake.It is also excellent poured over pancakes and as a sweetener in tea. Basically, in any recipe that calls for honey, maple syrup or corn syrup, it can be successfully substituted.For any fellow vegan customers who might be interested, I’ve included below my vegan sugar cookie and vegan, powdered-sugar icing recipes, both of which use this agave syrup.VEGAN SUGAR COOKIESIngredients1/2 cup coconut oil (960 calories)1/2 cup raw sugar (390 calories)2 tablespoons agave syrup (51 calories)1/2 teaspoon monk fruit powder1 tablespoon stevia1 tablespoon vanilla1-3/4 cups white flour (658 calories)1 tablespoon arrowroot powder (egg substitute)1 teaspoon cream of tartar (creates chewy-cakey texture)1/2 teaspoon baking soda1/4 teaspoon salt9-10 tablespoons waterInstructions1. Mix together with a wire whisk and set aside: flour, arrowroot, cream of tartar, baking soda and salt.2. Place coconut oil, sugar, agave, monk fruit powder, stevia, and vanilla in a bowl and whip with whisk until creamy and thick.3. Blending with whisk, gradually add flour mixture to oil mixture, alternating with the water until a thick dough is formed. If necessary, finish mixing the dough with your fingers, kneading it slightly until it is smooth.4. Form dough into 1-tablespoon balls, using a melon-ball dipper, and place the balls on a greased cookie sheet, or greased toaster-oven tray, and press them flat.7. Bake the cookies at 350 degrees for 7-8 minutes, until they are slightly golden brown. Let them sit on the tray to cool for 5-10 minutes before removing them.8. Yield: 43 cookies @ 48 calories each.VEGAN, POWDERED-SUGAR ICINGIngredients2 cups (240 grams) powdered sugar (960 calories)2-4 tablespoons full-fat coconut milk (88 calories)2 teaspoons agave syrup (17 calories)2 tablespoons vanilla1/8 teaspoon (pinch) saltInstructions1. Use a wire whisk to combine all the ingredients except the coconut milk, stirring until no lumps remain. Add the coconut milk gradually, whipping it well with the whisk, until it is very smooth. It should be slightly runny, the consistency of honey, because it will be dripped onto the cookies before spreading. I put 1/2 tablespoon of this icing on each cookie.2. Yield: 1-1/4 cups (20 tablespoons) @ 53 calories per tablespoon.
Reviewed in the United States on January 13, 2021
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Top reviews from the United States
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Reviewed in the United States on January 13, 2021
I originally purchased this agave syrup as a substitute for corn syrup. It is difficult to find organic corn syrup for a reasonable price, and I don’t use non-organic because virtually all non-organic corn crops in the USA are GMO. There are many different dessert recipes that call for corn syrup, but the main one I was interested in was for a particular type of thin icing for sugar cookies and cinnamon rolls. This agave syrup works extremely well for that purpose.
In addition to that, I’ve experimented with substituting it for some of the sugar in my sugar cookies, my no-bake, vegan, date-pecan-coconut cookies, my no-bake, vegan, chocolate-coconut cookies, and my vegan, German chocolate cake.
It is also excellent poured over pancakes and as a sweetener in tea. Basically, in any recipe that calls for honey, maple syrup or corn syrup, it can be successfully substituted.
For any fellow vegan customers who might be interested, I’ve included below my vegan sugar cookie and vegan, powdered-sugar icing recipes, both of which use this agave syrup.
VEGAN SUGAR COOKIES
Ingredients
1/2 cup coconut oil (960 calories)
1/2 cup raw sugar (390 calories)
2 tablespoons agave syrup (51 calories)
1/2 teaspoon monk fruit powder
1 tablespoon stevia
1 tablespoon vanilla
1-3/4 cups white flour (658 calories)
1 tablespoon arrowroot powder (egg substitute)
1 teaspoon cream of tartar (creates chewy-cakey texture)
1/2 teaspoon baking soda
1/4 teaspoon salt
9-10 tablespoons water
Instructions
1. Mix together with a wire whisk and set aside: flour, arrowroot, cream of tartar, baking soda and salt.
2. Place coconut oil, sugar, agave, monk fruit powder, stevia, and vanilla in a bowl and whip with whisk until creamy and thick.
3. Blending with whisk, gradually add flour mixture to oil mixture, alternating with the water until a thick dough is formed. If necessary, finish mixing the dough with your fingers, kneading it slightly until it is smooth.
4. Form dough into 1-tablespoon balls, using a melon-ball dipper, and place the balls on a greased cookie sheet, or greased toaster-oven tray, and press them flat.
7. Bake the cookies at 350 degrees for 7-8 minutes, until they are slightly golden brown. Let them sit on the tray to cool for 5-10 minutes before removing them.
8. Yield: 43 cookies @ 48 calories each.
VEGAN, POWDERED-SUGAR ICING
Ingredients
2 cups (240 grams) powdered sugar (960 calories)
2-4 tablespoons full-fat coconut milk (88 calories)
2 teaspoons agave syrup (17 calories)
2 tablespoons vanilla
1/8 teaspoon (pinch) salt
Instructions
1. Use a wire whisk to combine all the ingredients except the coconut milk, stirring until no lumps remain. Add the coconut milk gradually, whipping it well with the whisk, until it is very smooth. It should be slightly runny, the consistency of honey, because it will be dripped onto the cookies before spreading. I put 1/2 tablespoon of this icing on each cookie.
2. Yield: 1-1/4 cups (20 tablespoons) @ 53 calories per tablespoon.
Size: 1.15 Pound (Pack of 1)Verified Purchase
Tasty, natural, relatively low-calorie sweetener
Reviewed in the United States on January 13, 2021
This agave syrup is of excellent quality. It has a delicious flavor and ideal color and consistency.Reviewed in the United States on January 13, 2021
I originally purchased this agave syrup as a substitute for corn syrup. It is difficult to find organic corn syrup for a reasonable price, and I don’t use non-organic because virtually all non-organic corn crops in the USA are GMO. There are many different dessert recipes that call for corn syrup, but the main one I was interested in was for a particular type of thin icing for sugar cookies and cinnamon rolls. This agave syrup works extremely well for that purpose.
In addition to that, I’ve experimented with substituting it for some of the sugar in my sugar cookies, my no-bake, vegan, date-pecan-coconut cookies, my no-bake, vegan, chocolate-coconut cookies, and my vegan, German chocolate cake.
It is also excellent poured over pancakes and as a sweetener in tea. Basically, in any recipe that calls for honey, maple syrup or corn syrup, it can be successfully substituted.
For any fellow vegan customers who might be interested, I’ve included below my vegan sugar cookie and vegan, powdered-sugar icing recipes, both of which use this agave syrup.
VEGAN SUGAR COOKIES
Ingredients
1/2 cup coconut oil (960 calories)
1/2 cup raw sugar (390 calories)
2 tablespoons agave syrup (51 calories)
1/2 teaspoon monk fruit powder
1 tablespoon stevia
1 tablespoon vanilla
1-3/4 cups white flour (658 calories)
1 tablespoon arrowroot powder (egg substitute)
1 teaspoon cream of tartar (creates chewy-cakey texture)
1/2 teaspoon baking soda
1/4 teaspoon salt
9-10 tablespoons water
Instructions
1. Mix together with a wire whisk and set aside: flour, arrowroot, cream of tartar, baking soda and salt.
2. Place coconut oil, sugar, agave, monk fruit powder, stevia, and vanilla in a bowl and whip with whisk until creamy and thick.
3. Blending with whisk, gradually add flour mixture to oil mixture, alternating with the water until a thick dough is formed. If necessary, finish mixing the dough with your fingers, kneading it slightly until it is smooth.
4. Form dough into 1-tablespoon balls, using a melon-ball dipper, and place the balls on a greased cookie sheet, or greased toaster-oven tray, and press them flat.
7. Bake the cookies at 350 degrees for 7-8 minutes, until they are slightly golden brown. Let them sit on the tray to cool for 5-10 minutes before removing them.
8. Yield: 43 cookies @ 48 calories each.
VEGAN, POWDERED-SUGAR ICING
Ingredients
2 cups (240 grams) powdered sugar (960 calories)
2-4 tablespoons full-fat coconut milk (88 calories)
2 teaspoons agave syrup (17 calories)
2 tablespoons vanilla
1/8 teaspoon (pinch) salt
Instructions
1. Use a wire whisk to combine all the ingredients except the coconut milk, stirring until no lumps remain. Add the coconut milk gradually, whipping it well with the whisk, until it is very smooth. It should be slightly runny, the consistency of honey, because it will be dripped onto the cookies before spreading. I put 1/2 tablespoon of this icing on each cookie.
2. Yield: 1-1/4 cups (20 tablespoons) @ 53 calories per tablespoon.
Images in this review
Reviewed in the United States on July 24, 2019
Size: 1.15 Pound (Pack of 1)Verified Purchase
A delicious alternative to granulated sugar. I love it in my coffee. I use less sweetner now with this yummy nectar. It’s pretty sweet with just a couple teaspoons. Pretty good price too, other brands in my grocery cost twice as much.
Images in this review
Reviewed in the United States on May 5, 2022
Size: 1.15 Pound (Pack of 1)Verified Purchase
I’ve completely stop using brown sugar and started using agave and it’s the absolute best
Organic, raw and not too sweet I will be ordering again when I’m out
5 stars 10/10 recommend
Organic, raw and not too sweet I will be ordering again when I’m out
5 stars 10/10 recommend
Images in this review
Top reviews from other countries
Chris
Way overpriced...
Reviewed in Canada on June 10, 2022Size: 1.15 Pound (Pack of 1)Verified Purchase
butch
leaking syrup
Reviewed in Canada on February 15, 2022Size: 1.15 Pound (Pack of 1)Verified Purchase
