Years ago when our older child was diagnosed with Type 1 diabetes, I learned from a nutritionist to reduce the amount of sugar in recipes by one third. I have used that as a starting point for years, almost universally without compromising on taste (or chemistry) in baked goods.
Well, if you go too low on the sugar then what you have is kind of no longer a cookie, right? Can you seek out recipes that use dried fruit to bring the sweetness? What is your purpose for the low-sugar: staying away from SUGAR itself (i.e. alternate sweeteners like honey, agave, maple syrup are ok), or staying away from SWEETness (reducing all sweeteners)? That would help us direct you.
I mainly want to reduce white sugar, but I would love to cut back on other sugars as well. Lots of times I find that my baked goods come out crumbly when I substitute other sugars or try to reduce the total amount I'm using.
Take a look online for King Arthur Flours's recipe for gluten-free almond shortbread cookies. Made with one cup of almond flour and 3T of powdered sugar (for 15 cookies) they might meet your requirements.
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