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!