Halloween is such a fun time. Not only does it mean fall is officially here, but it kicks off the Holiday season! Every Halloween my kids and I get together and decide which spooky treats we are going to be baking. Both kids decided on Candy Corn Sugar Cookies and Spider Chocolate Chip Cookies.

This year we decided to do something a little different since we are trying to live a healthier lifestyle. Instead of using normal sugar we used Monk Fruit In The Raw as a substitute. Because of its sweet, clean taste, Monk Fruit In The Raw can be substituted for sugar in almost any recipe. It also tastes great when sprinkled directly on fruit or cereal.

I had never baked with Monk Fruit In The Raw so I was anxious to see how my desserts would turn out. For our first dessert we made the cutest candy corn sugar cookies! It was incredibly easy to make and the kids enjoyed helping me.

Candy Corn Sugar Cookies

Mini Candy Corn Sugar Cookies
 
Ingredients
  • 1 cup butter, softened
  • 1 Cup Monk Fruit In The Raw®
  • 1 Large Egg
  • 2 Tablespoons orange juice
  • 2 teaspoons freshly grated orange zest
  • ⅛ teaspoon salt
  • 3 cups all-purpose flour
  • ½ teaspoon baking soda
  • Orange gel food color
  • Yellow gel food color
  • ½ cup Monk Fruit In The Raw®
Instructions
  1. Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap. Set aside.
  2. Combine butter and 1 cup Monk Fruit In The Raw® in bowl; beat at medium speed until creamy. Add egg, orange juice, orange zest and salt. Continue beating until well mixed. Add flour and baking soda; beat at low speed until well mixed.
  3. Divide dough into thirds. Press one-third white dough evenly onto bottom of prepared pan. Place another one-third dough back into same bowl. Add small amount of orange food color; mix until color is well mixed. Press orange dough evenly over white dough in pan. Place remaining one-third dough into another medium bowl. Add small amount yellow food color; mix until color is well mixed. Press yellow dough evenly over orange dough in pan. Cover with plastic food wrap; refrigerate at least 2 hours or overnight or until firm.
  4. Place ½ cup Monk Fruit In The Raw® in bowl; set aside.
  5. Heat oven to 375°F.
  6. Invert loaf pan to remove dough. Peel off waxed paper. Place layered dough onto cutting surface. Cut loaf crosswise into ¼-inch slices, using sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Place 1-inch apart onto ungreased cookie sheets. Bake 7-10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets. Immediately place warm cookies in bowl with sugar; roll in sugar to coat. Place cookies onto cooling rack.
  7. Cool completely.

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The second dessert we made was Spider Chocolate Chip Cookies. I have a serious love for chocolate chip cookies and was so excited to try our recipe using Monk Fruit In The Raw as a substitute. This recipe does call for brown sugar, so I didn’t substitute that, just the granulated sugar. Although it’s not a 100% substitution for sugar, I still reduced the calories and sugar and the cookies came out delicious!

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Spider Chocolate Chip Cookies
 
Ingredients
  • 2¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cup Monk Fruit In The Raw®
  • 1 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
  • Black Icing in tube
Instructions
  1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric
  2. mixer fitted with the paddle attachment, combine the butter with brown sugar and Monk Fruit In The Raw®; beat on medium
  3. speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour
  4. mixture; mix until just combined. Stir in the chocolate chips.
  5. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  6. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.
  7. Once cooled, take black icing and create spiders on top of your cookies. Easy and delicious.

I’ll have to say that my desserts came out tasting completely delicious and I was able to indulge in these spooky treats without having to worry about my calories!

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