Thursday, December 5, 2013

Gingerbread Cookies--Vegan, Gluten-Free, Low Sugar

Disclosure: I received free samples from Cumberland Packing Corp., maker of Monk Fruit In The Raw. By posting this recipe I am entering a recipe contest sponsored by Cumberland Packing Corp. and am eligible to win prizes associated with the contest. I was not compensated for my time.
 
While I don't treat not "white-sugar coating it" like a religion, I do love playing around with alternative forms of sweetener--stevia, molasses, maple syrup, honey, and coconut palm nectar. And now I have a new, natural no calorie sweetener to add to my arsenal--Monk Fruit!

I've seen Monk Fruit at the last couple of natural product expos I've been to. I seriously think it's about to surpass both agave and stevia in terms of use, just a heads up! For manufacturers looking for a sweet, natural taste, without the calories or scary refining or artificial sweeteners, this could be the answer.

This is Monk Fruit in the wild


Thanks to Monk Fruit in the Raw, I was sent a baker's bag to experiment with. 

Using this handy dandy recipe converter and tips,  I decided to substitute all the white sugar in a regular gingerbread cookie with Monk Fruit in the Raw. Don't worry--there's still plenty of molasses in them. They recommend to just substitute half--because sugar adds volume, moisture and texture, not just sweetness--but I decided to be a rebel.

A rebel who isn't a very good baker, but these actually turned out perfectly. They even rose! (a miracle in my house). I don't have a rolling pin (since i don't bake) so I improvised.
 
 The only cookie cutters I had were hearts. Not quite the men I was thinking, but at least they weren't inappropriate...
 Gingerbread Cookies--Vegan, Gluten-free, Low sugar
Makes 8 servings
  • 1 1/3 c GF Flour (I love Bob's Red Mill All Purpose GF Flour)
  • 2/3 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 in fresh ginger, minced
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 c molasses
  • 1/4 c coconut oil
  • 1/4 c Monk Fruit in the Raw
  • 2 T Almond Milk Eggnog (yes I went there)
Mix ingredients, and then put in the fridge at least 1 hour, best overnight. Roll out on parchment paper, cut into adorable shapes, and cook at 350 for 8 minutes. Best dipped into said almond milk eggnog. 

Enjoy!

Want more monkfruit? Check these out!



5 comments:

Carlene Thomas RD said...

Oh my gosh! You are awesome! These look so moist…when I was experimenting the half half still made the product dry without extra changes.

Deanna - Teaspoon of Spice said...

OMG - your "rolling pin" is da bomb! Look at you baking - these gingerbread cookies look delish - I can't get enough of them this time of year.

Serena Ball said...

Hey great minds think alike! But I was too chicken to sub all Monk Fruit in the Raw. Glad you tried it out...I really think the molasses helped with moistness and volume. Don't you? Agree, the rolling pin is so brilliant!

Sarah Grace said...

Haha I love how you added eggnog! I do love gingerbread anything though, so these cookies look delicious!

Sarah Grace

Matthew @ My Little Eye Surgery said...

Awesome, thanks!