Some of you wonder why the protein powder in my Gluten free version. Gluten is a protein. It's what holds the ingredients together and binds with the rising agents (in this case baking soda). When this is removed you end up with flat and crumbly cookies or bread that won't rise. Adding more non-gluten protein into the mix allows the rising agents to bind with those proteins and you end up with a soft, chewy cookie.
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