If you’re looking for a wholesome, zero-calorie sweetener that’s toothsome and delicious, Monk Fruit In The Raw is an excellent choice, especially for those looking to cut-back on their sugar intake. Monk Fruit In The Raw is a wholesome, zero-calorie sweetener, made from delectable vine-ripened monk fruit, native to South East Asia, and it has the clean, sweet taste of sugar. Yummy, right? Monk Fruit In The Raw is ideal for those who enjoy cooking and baking but you can also use this delectable sweetener in your hot and cold beverages, too. If you’re looking to step-out of your sugary-sweet-zone and try something delicious (without all the calories), try these scrumptious Chunky Oatmeal Cookies. The kids will absolutely love them. Find out more about In The Raw brand products by visiting www.intheraw.com.
Recipe type: Dessert
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon salt
- 1 large egg, cold
- ⅓ cup canola oil, chilled
- ½ cup sugar
- ½ cup Monk Fruit In The Raw® Bakers Bag
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup quick-cooking oats
- ¾ cup dried cranberries
- ¾ cup raisins
- ¾ cup sliced almonds
- Place racks in the upper and lower third of the oven. Preheat the oven to 350° F. Line 2 baking sheets with baking parchment.
- In a bowl, combine the flour, baking soda, cinnamon, allspice, and salt. In larger bowl, whisk the egg. While whisking, gradually add the oil, beating until the mixture resembles loose mayonnaise. Whisk in the sugar and Monk Fruit In The Raw® Bakers Bag. Add half the dry ingredients and use a flexible spatula to combine them. Mix in the applesauce and vanilla, then the remaining dry ingredients. Fold in the oats, cranberries, raisins, and almonds, mixing to distribute them evenly.
- Drop the batter in heaping tablespoons onto the prepared baking sheets, spacing the mounds 2 inches apart. Using your fingers, shape each mound into a 1½-inch round, rinsing your fingers with water when they get sticky.
- Bake the cookies for 8 minutes, than switch the position of the pans in the oven and rotate the pans 180 degrees. Bake for 8-9 minutes, until the cookies are cinnamon brown. Let the cookies sit on the baking sheets for 2 minutes, then transfer them to wire racks to cool completely. Stored in an airtight container, these cookies will keep for 1 week.
Nutrition InformationCalories: 70 calories Fat: 3 g fat Saturated fat: 0 g saturated fat Carbohydrates: 10 g carbohydrate Sodium: 49 mg sodium Fiber: 1 g dietary fiber Cholesterol: 5 mg cholesterol