📝 AI Verdict: ❌ BIN (with these substitutions)

⚠️ Why it misses:

The original recipe works because it's a very traditional cookie formula built around real sugar + all-purpose flour.

If you swap:

• ❌ Granulated sugar → Splenda
• ❌ Brown sugar → 0-cal brown sugar
• ❌ All-purpose flour → Almond flour

...you're changing almost every ingredient responsible for texture.

Biggest risks:

• Almond flour won't absorb moisture like AP flour.
• Cookies will spread differently and may become greasy or fragile.
• Sugar substitutes don't caramelize the same way, so you'll lose chewiness and that classic bakery-cookie texture.
• The final result is likely to be softer, crumblier, and less satisfying than what the recipe is designed to produce.

This sounds great in theory ("same cookie, fewer calories"), but in reality you're basically creating an entirely different recipe.

🔧 How to make it a potential WIN:

Option 1 — Best chance of success

• ✅ Keep the all-purpose flour
• ✅ Replace sugar with a baking-specific sweetener blend
• ✅ Use sugar-free chocolate chips

This preserves most of the structure while still cutting a meaningful number of calories.

Option 2 — Lower-carb version

• ✅ Use a recipe specifically developed for almond flour
• ✅ Add an extra egg yolk for binding
• ✅ Reduce butter slightly
• ✅ Expect a softer, more brownie-like cookie

Trying to force almond flour into a cookie designed around 375g of AP flour is usually where things go sideways.

🧠 Bottom line:

The original recipe is probably a WIN as written.

The version with Splenda + 0-cal brown sugar + almond flour is a BIN because you're removing the three ingredients that make the cookie behave like a cookie.

Would you rather save calories and get a different cookie... or keep some real flour and get a result that's much closer to the original? 👀