Most recipes for cookies (oatmeal or chocolate chip) contain eggs or somthing sweet. By "somthing sweet" I mean corn syrup, maple syrup, honey, agave necter, and/or sugar. Suppose you had to make cookies for a vegan diabetic person (no eggs), but you do not want the cookies to be dry or hard. You need some kind of binding agent which makes the cookies pliable (soft and flexible) and makes the cookies softly chewy. The following is a recipe...
Originally asked by Samuel Muldoon on Stack Exchange (cooking) (CC BY-SA 4.0).
