It is estimated that 10.5% of the United States population currently lives with diabetes mellitus, with type 2 diabetes (T2DM) accounting for 90-95% of all cases. Recent studies have shown the positive effects of Lakanto monk fruit, a natural sweetener, on T2DM management, like blood glucose control. It is known that control of blood sugar through diet and medication is imperative for the treatment of T2DM. The purpose of this experiment was to determine the effect on overall preference, texture, and nutritional value when Lakanto monk fruit sweetener was substituted for sucrose in vegan chocolate chip cookies. Two batches of cookies were prepared with the control batch made with unrefined cane sugar and the experimental batch made with Lakanto golden monk fruit sweetener. Results indicated 56.3% of the judges preferred the cookie made with Lakanto monk fruit sweetener. Regarding texture, the most frequent responses for the control cookie were soft, crumbly, and coarse while the variation cookie was reported to be soft, crumbly, and chewy. The nutritional analysis showed the total carbohydrate content of the control cookie was 15 grams with 11 grams of added sugar while the variation cookie had 9 grams of total carbohydrate and 5 grams of added sugars. In conclusion, the variation cookie had a lower carbohydrate and added sugar content while still maintaining its original flavor and texture. Based on these results, the use of Lakanto monk fruit sweetener appears to be a good alternative to sucrose for people with T2DM attempting to manage their condition through diet.

They extend their thanks to Martha for nominating their project at the Senior Legacy Symposium. Her encouragement led to the creation of innovative cookies, combining insights from Food Science and Medical Nutrition Therapy. Her mentorship fueled their success, enabling them to make a significant impact at the symposium and within the diabetic community.