I need help with this one too. I do love to bake but it is difficult to imagine what
these cookies as well as others will accept Stevia, etc. We just learned recently that my
12 year old great grandson is pre diabetic and we are doing everything we possible can to
make this transition easier for him. Kindly let those of us who are in this position what
will be the perfect adjustment to these wonderful cookies. I often have extra egg whites
and I make these because the children love them. What to do?

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