Erythritol has been used as a sugar substitute in Japan since 1990 in candies, chocolate, yogurt, fillings, jellies, jams, and beverages. Only in the past several years has it been available in the U.S., chiefly at health food stores, for use in baking.
This recipe for yummy vegan pumpkin spice cookies takes erythritol and boosts its sweetness with liquid stevia.
Vegan Pumpkin Spice Cookies
Preheat oven to 350 degrees
You will need 2 cookies sheets.
These are soft out of the oven and as they cool they remain chewy.
Flaxseed is used to make the texture chewy.
What you need:
2 cups whole wheat or whole spelt flour
1-1/3 cups rolled oats
1 teaspoon baking soda
1 tablespoon ground flaxseeds
¾ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
1-1/2 cups erythritol (Organic Zero) plus 15 drops liquid stevia / or 1-1/2 cups z-Sweet
2/3 cup canola oil
2 tablespoons molasses
1 cup canned pumpkin
1 teaspoon vanilla
What you do:
Preheat oven to 350 degrees. Have ready 2 non-stick or greased baking sheets
Mix together flour, oats, ground flaxseeds, baking soda, salt, and spices.
In a separate bowl, mix together erythritol (+ stevia), oil, molasses, pumpkin and vanilla until very well combined.
Add dry ingredients to wet in 3 batches, folding to combine.
Fold in walnuts and raisins.
Drop by tablespoons onto cooking sheets, one inche apart. Flatten the tops of the cookies with a fork or with your fingers. If you are using two cooking sheets on two levels of the oven, rotate the sheets halfway through for even baking.
Remove from oven and let sit to cool for 5 minutes. Transfer cookies to a plate to completely cool.