I do assume that you're talking about the use in recipes where it would matter like cookies/cakes/baked goods...? From what I know about it there are some various forms of the sugar including the granulated form. I would say start by making a small batch of cookies and trying it out. You can halve or quarter the recipe so you're not using up too many ingredients. My guess is that you will have rather good luck with it. It is a natural product unlike Splenda or something similar, so it will probably work quite well in recipes.