I have a really great recipe i made up/adapted for vegan chocolate cookies. They're loverly all chewy in the centre and crisper on the edges, just like the 'american style' cookies supermarkets sell over here. As far as i know and from some experimentation the reason they're of this consistancy is due to the sugar content which is fine by me, sugar in moderation is all well and good.
Anyway the other day i discovered a 'gluten free and sugar free cookie' in Holland and Barrat, which i tried and it was pretty horrible, the taste was fine but the consitancy was dry and crumbly, almost powdery. Now i know this is mostly down to the flour used, but it got me wondering as to if theres a way to make sugar free cookies that are also chewy and of better consistancy? Is there a magic ingredient i could try? One that wouldnt have too much taste to it, just sweetness.