We gave such a large range for baking because our recipe calls for 12-15 minutes baking, but we took almost 20 minutes. We are not sure if it is our oven or the residence of the pizza stone on bottom that ate up our thermals, but you will want to see what your oven does for you.
We made our own powdered monk fruit from Lakanto Monkfruit Sweetener, which we bought from Amazon.com. (I think you can get it at Whole Foods, or try your local natural food store.) This is a blend of erythritol and monkfruit and substitutes 1:1 for sugar. Process 1 cup sweetener in your blender until it becomes a powder - about 1 minute. You may add a tablespoon of cornstarch to prevent clumping if you are storing it, but it is not needed if you are using it all at once.
This is a tasty cookie, but not a readily transportable display cookie. If you roll them hot, the powdered sugar vanishes into the cookie, to be tasted unseen. If you wait until cooler, they are lovely, but the powdered sugar gets everywhere. Maybe you better keep this one to yourself!
I made an extra 1/3 C of powdered monkfruit sweetener (with 1 tsp cornstach, in case of storage) and this would have been enough for all of these cookies. However, a lot of it fell off the cookies onto the counter and went to waste, which meant I ran out and had to finish with regular powdered sugar. I suggest putting a baking sheet or a tea towel under your cooling racks to catch the falling sweetener. This will ensure easy clean up and increase your frugality score.
You can substitute some or all of the vanilla with almond extract for a special twist. Terradon wants to try rum. There was a variation with pistachios, craisins, and lemon that looked mighty fine and might just be in our future!
If you make this with regular powdered sugar, you don't need to make any changes. The original recipe used vegetable shortening rather than coconut oil, if you prefer, as well.
Adapted from a Traditional Family Recipe