Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper
Sift all the dry ingredients except the allulose into a large mixing bowl until there are no lumps
Stir the eggs into the dry ingredients until all the dry ingredients are moist
Stir the oil and the vanilla extract into the ingredients until fully combined and a moist dough forms
Scrape down the sides of the bowl and push the dough to the center of the bowl. Form dough into ball and massage 1 minute to absorb extra moisture. Place dough back into mixing bowl and place in refrigerator about 5 minutes
Remove from the refrigerator. Test the texture of the dough. Should be moist but smooth and firm
Scoop dough out 1TBS at a time onto prepared baking sheet. Roll each scoop into smooth ball
Place allolose or powdered sweetener into small bowl. Place dough balls 1 at a time into the allulose and roll to completely coat the dough balls. Place back onto baking sheet about 2 inches apart
Place into preheated oven. Bake at 350 degrees for 12 to 14 minutes or until tester comes out clean and the tops begin to crack
Remove from oven. Sprinkle lightly with more allulose or powdered sweetener if desired. Cool on pan 20 minures or until firm
Transfer to wire rack and coat cookies with more allulose or powdered sweetener if desired. Allow to cool completely on wire rack
Serve immediately after the cookies are cooled. Store leftovers in an airtight container at room temperature up to 5 days