Thanks Requin, no liquid sweeteners -- I used 1/4 C. of granulated Splenda, 1/4 C. of brown Sugar Twin, and 1/4 C. of xylitol. When I cut the resultant mess into cookie size pieces, I also noticed that the batter had separated making a top layer of wonderfully flavoured ginger cookie and a bottom layer of a kind of eggy-flavoured, lighter coloured stuff.

I haven't made a second attempt yet, but I think I may just cut back a tad on either the butter or the eggs, or add more coconut flour. I looked up my old "Joy of Cooking" recipe and saw that her ginger cookies didn't have any eggs at all!