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.
Well, it's cookie overload time again with the holidays around the corner. But before you throw your baking gear out the window just yet, you might want to try playing with Monk Fruit as a sweetener…actually a zero calorie sweetener with some potential. These soft molasses cookies, topped with a thin dark chocolate glaze are pillowy and sweet and don't use much butter or sugar. Actually, they're kind of a great option if your baking supplies are low in the first place!
Since I don't like cooking with things that I don't know what the heck they are, here's some info on Monk Fruit. Monk fruit is literally a fruit. It's grown on a vine and has been harvested since the 13th century. It's a zero calorie sweetener that's not lab concocted. But it's also important to note that using monk fruit is not a guaranteed success when you replace sugar in a recipe! You can replace up to half of the normal sugar in a recipe with monk fruit, but you'll need to check your goodies in the oven earlier than normal. Just a FYI!
Chocolate Glazed Soft Molasses Cookies
Makes 28-30 cookies
- 1/4 cup butter, room temperature
- 1/4 cup sugar
- 1/4 cup monk fruit in the raw
- 2 eggs
- 1/4 cup chocolate low fat Greek yogurt
- 1/4 cup organic honey
- 1/2 cup molasses
- 4 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 4 tablespoons water
- 2 teaspoon vanilla
- 1.5 tablespoons special dark cocoa powder
Directions: Cream butter and sugars in a mixer with a paddle attachment. Add eggs one at a time, mixing until fully incorporated. Stir in yogurt, honey and molasses. Add flour, baking soda and vanilla and mix until combined. Chill for an hour. Pre heat the oven to 375 F. Scoop mounded dough and roll in hands creating a domed top and a flat bottom. Put on a parchment paper or Silpat on the pan. Bake for 10 minutes or until browned and cooked all the way through. Allow to cool. Mix glaze and dip domed side of cooled cookies into the glaze. Allow to harden. Place in the fridge for several hours and serve.
Look at them! They're like little rounded chocolate cream puffs. If you wanted to get extra holiday-like, top with little silver or pearl edible sprinkles.
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