Baking cookies is my niche. I'd rather spending many hours over perfecting a cookie dough recipe over any other baked item any day, though I am not entirely sure why. Maybe it is because there is nothing like the texture and taste of a real, good cookie. Yet when you take away the common grains, eggs, dairy, and cane sugar, it seems as though the art of the once easy and straightforward cookie recipe becomes complicated and messy. Suddenly, cookies become either too gummy, or dry and crumb...
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