So. I also tested my sugar cookies. And nothing changed. They came out exactly the same.

You don't seem to know monk fruit sweetener is mostly blended with erythritol, including Lakanto. You're mostly eating erythritol indeed. If you want monk fruit only then go for pure monk fruit extract.

That’s not monkfruit, that’s Erythritol. Look at the ingredients list. Real monk fruit is very fine and rusty orange. You’ll smell the sweetness if you get too close to it.

This is not true about the monk fruit it not pure monk fruit it has an another sweetner i. it causing the cold taste after the fact

You should do one recipe with half monk fruit and half sugar. I'm curious if a little real sugar would help, but it would be half the calories

I’ve never had that happen and I’ve bake many goods with monkfruit

Looks like that is definitely not pure monk fruit. Thus why it has the same 1 to 1 ratio. If it were truly pure monk fruit is would n3ed way less

Actual info video starts at 2:00. Fast forward. You're welcome.

I never liked over cooked sugar cookies. So, If you roll out the dough and use a cookie cutter, like you're suppose to with sugar cookies, the monk fruit cookies are much better and softer.

hi how did u get to he on food betwork? trying to get an idea i love to cook and woukd love to get there

I’m pretty sure you’ve got monk fruit with erithritol - or something similar. That’s the only way you get 1:1. Monk fruit is 200 times sweeter than regular sugar. So the bag is 90% erithritol. That’s bad for your cardiovascular system, belly fat and other things. Read the label carefully.

The cooling effect is the erythritol - please try with a pure monk fruit sweetener.

This video makes no sense. How did the cookies go back and form a ball in the oven?? You flatten the cookies before you put them in the oven you don’t leave them in a ball!!!

the monkfruit you have is mixed not pure monkfruit as its 300 x sweeter than sugar . and would be impossible to measure in the kitchen

Yeah, the cooling effect with the product you are showing is caused by the erythritol not the Monk Fruit. You would need to find a sweetener with only the Monk Fruit or Monk Fruit combined with Alllulose or other sweetener that does not give the cooling effect.

'now foods' (and others, like 'transparency foods' brand) make a monk fruit liquid extract (contains water, monk fruit and alcohol). transparency foods is nice enough to tell you that 6 drops of the monk fruit extract = 1 teaspoon cane sugar. this is a vital detail! so for baking, you'd add the drops to your 'wet' ingredients (oil, milk, eggs, etc).

Delicious and I just made some homemade cinnamon raisin bread and my bread maker perfection

After you found out that the cookies didn't flat in the same way, you should have made another batch of monk fruit cookies and flatten them out and then had another taste test

I will put my monk fruit in the food processor first and see if that helps

thanks for the comparison! I want to bank with monkfruit sweetener more to replace sugar. Maybe I'll increase the fat content and for cookies pre-flatten them

This is misleading

I just bought some frozen flourets, gonna try this in the vitamix. Thanks for the suggestion. It's to make leftover turkey casserole.

Monk Fruit is not sugar, yes? yes? For those that can't have sugar this will do!

Best coconut opening tutorial I’ve seen so far 😁👍😆

Not pleased with the erythritol mixed into the monk fruit.

Crunchy sugar cookies? When I make sugar cookies, they are soft.

The first thing I see is that a round cookie is going to taste different from a flat cookie especially if you keep them in there for the same amount of time. They're also going to cook differently so that would explain the Golden Brown versus the gray color on the bottoms. The red ones are going to hold more heat the flat ones are so naturally they're going to look different on the inside impossibly the bottom as well. I think if you just flatten the cookie out before baking it, (because he's not sugar so it's not going to act like sugar), it's probably going to come out a lot closer to the actual sugar cookie. Those are just my thoughts. You can take that with a grain of salt, or sugar LOL

I WOULD STILL EAT THE MOCK FRUIT COOKIE

Hi! This is very helpful thank you! Just a note: I found the background music to be VERY distracting! I kept trying to figure out where it was coming from and turn it off!

I love that idea, it made it so easy.

Thank you Jessica!!!! ✨☺️💫

Wow....Thanks Jessica. A new and easy way to make rice. Much gratitude for sharing a healthful secret! Blessings and best to you!

Sugar melts into liquid in baked goods. I can see how the monk fruit cookies would be thicker. I'll bet if you upped the liquid content in your recipe it may change the texture closer to the original.

That brand that you used isn’t monkfruit Sweetner. It’s mostly erythritol.

I enjoyed this video! I put monk fruit in almost everything I eat! In my opinion, I believe that in order to make these monkfruit cookies flat like the regular sugar cookies, you can just use the palm of your hand to flatten the little monkfruit dough balls in the tray before you bake them.

0 on the GI is also a nice benefit to monk fruit.

Monk sugar is not artificial, Erythritol also is not artificial....Erythritol is found in lots of fruits,a watermelon, pears,peaches,avocados, mushrooms ect......

Great stuff. I was getting ready to get a food a processor thinking my Vitamix would be too powerful.

Great comparison I appreciated The science behind it. Side note it gave me anxiety that you didn’t flatten your auger cookies before baking I’ve never seen sugar cookies baked from a ball 🥴 I wonder if you would have rolled and cut then with a cookie cutter if the texture would have baked better

couldn't get to watch this. background music is too loud

Refined sugar is a chemical, hence why it mixes with other chemicals. I also like baking with xylitol, stevia (no bake), raw honey, real maple syrup, and coconut/palm fruit as healthier alternatives

I don't like monk fruit yuk!

Monk fruit Erythritol works well when baked if I grind it to powder form prior to measuring in baking recipes

Try flattening the monk fruit balls before cooking to see how that would turn out. SUGAR IS A KILLER! Use the monkfruit.

ITS MOSTLY ERYTHRITOL! Monkfruit is great yet the product you are referring is combined with mostly alcohol sugar Erythritol that bombards your kidneys and makes my heart speed up.

Pure monk fruit extract doesn't make tongue minty and cooling it's the erythritol in the ingredients that causes cooling and minty feel, so the brand you have tested with is not pure monk fruit extract.

As a diabetic I don't have much to choose from so monk fruit and Stevia is what I have

Thanks for the detailed comparison. Since Lakanto isn't pure monk fruit (has erythritol--from corn), I still wonder about the comparison between pure monk fruit powder and sugar. It was still helpful and interesting.

You need to drain the excess water out!🤭😁

Mostly Erythritol, not just some Monkfruit.