Flourless/sugarless cookie to try...

1 egg
1 cup granulated sugar (I used erythritol which is a natural plant based sweetener and 1 tsp stevia glycerite)
1 cup peanut butter (you could use Sunbutter if peanut allergies are a concern)
1 teaspoon vanilla extract
½ teaspoon baking soda
4 tsp water
1 c. chocolate chips
Heat oven to 350 degrees. Place parchment paper on a baking sheet and set sheet aside.
Using electric mixer, blend egg, sweetener, vanilla & baking soda together for 1 minute.   Add peanut butter and continue mixing.  Dough may be dry depending on the type of peanut butter you are using…add up to 4 tsp of water.  Stir in
Use a cookie scoop or spoon to portion tablespoon-sized balls of dough, and place them on parchment-lined baking sheet. You could roll these into balls if you like, but it is not necessary if you want to skip that step. Press top of each cookie with fork tines twice crosswise to form a classic crosshatch pattern.
Sprinkle tops of unbaked cookies with coarse sugar crystals or additional granulated sugar if desired. (Yes, you should desire this.)
Bake for 11 minutes. Allow cookies to cool on baking pan at least 5 minutes (they are fragile until cooled). Remove to a rack and cool completely.
Store in an airtight container.