Thank you for this interesting article!
In your chocolate chip cookie experiment, did you reduce the brown and white sugar equally? I wondered if I reduced the white sugar but not the brown sugar, would the cookie have a richer flavor?

Also, I have found that because oat flour is naturally sweet, swapping in a portion of oat flour for regular flour allows me to reduce the sugar. Do you have any thoughts/guidance about that?
Thanks for all you do to educate hopeful bakers!

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