*I like using light-colored sweeteners such as raw cane sugar or honey powder in this recipe because it doesn’t affect the color of the final product. Coconut, date, or raw/turbinado sugar are the less processed, more natural granulated sugars, but it could make the cookies browner and darker. For the low carb option reflected in the nutrition facts, use a sugar-free substitute such as monk fruit sweetener or stevia powder (but be sure to convert the amount of stevia according to package directions)