My husband is Type 2 diabetic. He has always loved cookies and other sweets. I bake for him all the time and have experimented, trying to find ways to make his cookies turn out better. I verbally use stevia in the powdered form, because that's what our grocery store stocks. When I make drop cookies for him, I always flatten them since the sweetener doesn't melt like sugar does to make them spread. I tried using an extra egg to recipes but that really didn't do a lot but I found that adding milk, a tablespoon at a time, makes the dough less stiff and more like a dough with sugar. I also add a tablespoon of powdered milk and that seems to make the cookies shelf life longer. He says that the changes have made a difference in the flavor of the cookies, too.

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