I substituted half the butter with an applesauce/coconut oil combo, and 3/4 cup all-purpose flour with a white whole wheat/sorghum combo. It was warm in my kitchen, and I noticed the dough was a little wet, so I added an additional teaspoon of flour, and then decided to refrigerate the dough for 20 minutes before baking. They came out perfect, but definitely don't let them overbake or they will get crunchy
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I substituted half the butter with an applesauce/coconut oil combo, and 3/4 cup all-purpose...