Hi, Michele! I never bake with sugar substitutes, so I can’t give you good guidance here.

Stevia is MUCH sweeter (literally 30 times sweeter!) than traditional sugar, so often, the recommendation is to significantly reduce the amount of stevia. (Like, 1/2 of a TEASPOON of powdered stevia is the suggestion to replace 3/4 CUP of sugar). However, that will also drastically impact the texture, since sugar acts as a wet ingredient in these cookies. Reducing the amount of sugar will also change the ratio of wet to dry ingredients and can throw off the texture of the cookies.

Some folks find success using a 1:1 sugar substitute (like Swerve) in recipes like this, but again I haven’t tested that myself, so I can’t guarantee results.