I've been experimenting in baking with alternative "flours" using alternative "sweeteners" lately have have been very pleased with the results. Both date sugar and coconut sugar can be used spoonful-to-spoonful in baking just as you would with white granulated sugar. Baking cookies, cakes, muffins, crepes and just about any baked good works well with both these sweeteners. Date sugar does not dissolve in liquid because it contains the fiber found in dates. It can be sprinkled on top of foods you are accustomed to sweetening as well. Coconut sugar is low-glycemic and I use it not only in baking but sweetening Thai food and for sweetening sauces.
Each of these items can be found in many of your local specialty grocery stores or online here: