I'm so glad you wrote this article. I've found that when working with a flour or sugar substitute for diabetic family members, letting the dough rest in the fridge first overnight, then transferring to the freezer for at least a week really brings the dough together. Sugar substitutes don't cream well and leave the texture of the dough very crumbly; alternatives to flour can be grainy and dry. If I plan ahead, leaving the dough in the freezer a while solves the texture problem and allows the delicious cookie flavor to bake in just right. Kudos on your excellent writing.

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