Not sure what to reply. I like them myself and so do many other people as you can see from the other comments.

I didn’t get 15 out of the small lump of dough. I stretched it to 13 and that was the best I could do if I wanted them to be any reasonable size at all. I made them with the Lakanto monk sugar (with allulose) as recommended, but I only used 2 tablespoons as the dough with two tasted plenty sweet with that terrible metallic aftertaste already though I knew it would bake out alright and not taste quite as metallic (the first one does slightly, but you get used to it). I topped each with three (very small and rather flat) sugar free semi-sweet (yacon syrup/monk fruit) chocolate chips from Azure Standard.

The cookies right out of the oven are still raw-dough-like, even though they were nicely browned. I let them cool on the baking sheet for about 10 minutes (I got busy) and still they have the consistency of wet sand pressed together in one’s hand. If you squeeze too hard with your fingers or drop one, they disintegrate like damp sand at the beach. The longer they cool, the slightly better they hold together, but I wouldn’t take these anywhere stacked like a regular cookie or slosh them about in a tin.

For someone who eats no added sugars at all (including honey or maple syrup), I think these are a reasonable but not delectable treat. Pros: work up quickly/ few ingredients/ uncomplicated/ bake quickly. Cons: batch is very small/ cookies are ridiculously fragile/ uses too much power to justify a snack for just three snack times at about 4 cookies each. 

Sounds like a good plan, hope you enjoy!

SO glad to hear you enjoyed the recipe. I’m sorry but I haven’t ever doubled or tripled the recipe but I can’t imagine why it wouldn’t work. You would probably have to bake in batches though.

So glad you enjoyed it!

Yes I did with sf raspberry jelly. They were great.

So glad you enjoyed the recipe and great to know it worked well with allulose too!