They need to hire some of the staff of El Bulli restaurant. El Bulli was/is in Catalonia. It was a 3 star Michelin restaurant...
"and was described in UK newspaper The Guardian as "the most imaginative generator of haute cuisine on the planet". The restaurant was also associated with molecular gastronomy."
Quoted from Wikipedia
El Bulli eventually had over 1,000,000 requests for reservations yearly, but only 8,000 seatings.
Enter sous vide. Sous vide involves slow, low temperature cooking of ingredients sealed in plastic bags, heated by a water bath. Cooking a steak can take 24 hours or something like that
Sous vide has a long history. It was developed in the USA last century to cook large quantities of food for institutional, restaurant supplies, processed and packaged foods. The benefit in those industries was standardization and control, a handsoff process not requiring chefs to "flip the burgers," and at times over or under cooking them, and lower costs.
It also turns out, if done right things be be really tasty!
It has become a trend among those whose food choices are susceptible to trends. Ironically I suspect those who are the least interested in pretentious fancy cooking trends have been eating sous vide prepared hot dogs since they were knee high to a bun.
There are even purported health benefits.
Outer space food needs to take other factors into consideration, involving unpleasantries of digestion and how to minimize them. At the upper end simple gas in the tummy, due to low pressure issues allowing greater expansion/volume of gas, can cause very painful bloating. Going down the digestive track...okay,we are getting close to too much information.
Back to the cookies. Cooking involves heat, consider it a quantity measured in calories, and intensity, consider that as temperature. And air (or gas) pressure. Maybe they need a pressure cooker.... to cook cookies?