Thanks for the testing. My recommendation would be exchanging 25% to 75% of the flour with one or different full grain flours for a save try go with 25% full grain spelt (Dinkel). full grain flours add moisture and compensate for lower sugar, also it kinda indirectly lowers sugar since they have less starch than processed flours. It also makes the cookies even more "healthy". I'd be curious, have you tried the difference between white sugar, brown sugar and unrefined cane sugar?

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