Substituting Sugar Substitutes

[SlimLizzy]

Can anyone help?
I have recipe for low carb peanut butter cookies which uses light agave nectar for sweetening.
I have some Splenda.
How do I work out how much to use and if the recipe will work, when one type of sweetener is a syrupy liquid and the other a powder?
Am thinking I might need to add some water.
Hoping to cook these tonight in with the dinner. Saving gas.

Edited to add.
The peanut butter is unsweetened.

 

[Goonergal]

This might help. I used to have a better one, but can’t find it. Will keep looking.

https://swervesweet.com/blog/sweetener-conversion-chart

 

[Goonergal]

Here’s a conversion calculator:

https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/

 

[TeddyTottie]

Can anyone help?
I have recipe for low carb peanut butter cookies which uses light agave nectar for sweetening.
I have some Splenda.
How do I work out how much to use and if the recipe will work, when one type of sweetener is a syrupy liquid and the other a powder?
Am thinking I might need to add some water.
Hoping to cook these tonight in with the dinner. Saving gas.

Edited to add.
The peanut butter is unsweetened.

I frequently make keto butter cookies and am currently using a branded stevia/erythritol sweetener (Truvia, I think). I find a heaped dessert spoon is enough, but perhaps you could add some and taste? You can always add more to the batter. Same just now, I made a one-egg 2-pancake almond flour batter and used roughly the same amount.

Sorry, just noticed you were really asking about consistency. These cookies don’t seem to be an exact science, if it’s a bit dry, just add a splash of water or any other liquid, I think it would be fine. Remembering if it’s an almond flour recipe, they probably won’t spread much in the oven. The dough I make is usually pretty moist - melted butter rather than water - moist is easier to press into shapes without having massively ragged edges.