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The answer is NO. But. That being said, you can often substitute date sugar (which is ground dates) for some of the sugar. It changes the taste slightly and is not quite as sweet, but will help to midgate the sugar in taste & texture.
I use date sugar when I make sweets for my grandkids school stuff as sugar is an issue for some children and parents.
I do cut the "white sugar" content from the cookie recipes but not the "brown sugar". They say that brown sugar will absorb moisture after baking, helping to ensure that they stay chewy. Most chocolate chip cookie recipes contain both brown and white sugars. White sugar makes a crisper cookie than brown sugar or honey. If you lower the amount of sugar called for in a cookie recipe, the final baked cookie will be puffier than its high-sugar counterpart. Sugars Like fats, sugars liquefy in the oven. The type and amount of sugar used play a big role in cookie performance.
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