I have used plant butter in stick form in my oatmeal, chocolate chip, pecan, craisin cookies, also Measure for Measure gluten free flour replacement, and sometimes egg replacer for a couple of years, since my partner, and primary consumer, seemed to suddenly have a bunch of new allergies. We like crunchy cookies, and even with all of these substitutions they come out great. The recipe called for chilling the dough to achieve soft centers, but I skip it.

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