In a large microwave safe bowl, warm peanut butter at 20 second intervals until soft and easily mixed (but not too hot where it may cook the egg!)
Stir in Swerve Granular, baking soda, and salt until well combined.
Add lightly beaten egg to mixture and mix well to create batter.
Mix in the chocolate chips until evenly distributed.
Using about 1 Tbs at a time, roll dough into balls.
Place on a baking sheet lined with parchment paper and sprayed lightly with nonstick cooking spray. Space cookies about two inches apart.
Use a fork to lightly press down on cookie to create a crisscross pattern.
Bake for 15-17 minutes, rotating pan halfway through.
Allow cookies to cool on baking sheet before moving to a wire rack. Allow cookies to cool completely before serving.
Makes 16 cookies.
For best results, use creamy peanut butter that is slightly warm for easy mixing.
Although I enjoy these cookies with sugar-free chocolate chips, you may choose to use alternative add-ins such as chopped peanuts instead. Dried fruit can also be added, just keep in mind that will increase the overall carbohydrate intake if you are counting carbs.
Be sure to allow cookies to cool completely before plating as they may begin to crumble if moved while warm.
These cookies can be stored in an air-tight container for up to a week at room temperature.