Great question — answering as the UphillTech team:
It is a "try and find out" situation, but know that the crinkling is caused by the leaven in the dough, not from sugar. If you still build up enough carbon dioxide and then when pulling from the oven into a cooler space, the cookie should collapse leaving you with those crinkles. Rule of thumb, start changes to your recipe in small increments, remove 1/4cup of sugar at a time, or start using some substitutes so that volume and mass stay relatively the same as the original recipe, but note that most sugar replacements are not a 1 to 1 exchange , usually requiring the sugar replacement to be used less. Sugar substitutes for cookies can be anything from maple syrup or monk fruit sweetener.
Full answer by DivaDeveloper: https://cooking.stackexchange.com/a/132760 (CC BY-SA 4.0).
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