I own a small bakery and had been developing sugar-free recipes for over 5 years as sugar alternatives have been more readily available in the last few years thanks to Keto, Low Carb popularity. I have tried every sugar substitute that I can think of, and others that are a bit more recent and have yet to try. The problem is that the crisp nature of cookies comes from white sugar. Brown sugar, though still "sugar" provides some of the chewiness hence it's inclusion in chocolate chip cookies.

Personally, after years and years of making gluten-free, sugar free desserts, I would rather have a lowered sugar (KA has hints on how to reduce the sugar in recipes) dessert once a week or month, than pretend to "love" these alternative desserts.

*More importantly, I have helped hundreds of friends reverse diabetes (sharing info, really) and it's simply removing all sugar (including fruit, juice, everything). Had friends who went blind and restored their vision. Had family who were scheduled for surgeries, cleaned up their diet and got better, cancelled surgeries. Doctors manage disease not cure it. Ignore them and it's amazing how heathy you get. I have a 75 year old dad who works construction in 100 degree heat who thrives. Have a wonderful New Year!

• Reply