Monk Fruit in the raw is a sugar substitute that comes from vine ripened monk Fruit extract. It is used in baking as a 1:1 ratio and doesn’t leave a nasty aftertaste.
I used it to make some delicious sugar cookies with this recipe:
2 cups flour
1/2 tsp. Baking powder
1/4 tsp. Salt
10 Tbsp. Butter, softened
2/3 cup sugar (regular sugar)
1 egg plus 1 yolk, room temp.
1 tsp. Vanilla extract
2/3 cup monk Fruit in the raw
1/3 cup sugar, for decoration
Combine flour baking powder and salt in a bowl.
In a separate bowl beat the butter on medium high until fluffy. Add sugar and beat for 3 minutes. Add egg the yolk and vanilla beating well between each. Add monk fruit and beat until combined. Reduce speed to low and slowly add dry ingredients beating until clumpy. Use a spatula to finish mixing.
Divide dough into and shape each half into a 6 inch log. Cover in plastic wrap and chill for 2 hours.
Preheat the oven to 350 degrees.
Cut logs into 1/4 inch slices. Press one side of the cookie into sugar in the raw then place sugar side up on parchment paper lined sheet. Leave 1-inch between cookies
Bake for 11 minutes until pale gold and let rest for 1 minute , then transfer to wire rack to cool.