This recipe comes from BlainS / Alton Brown.  I've played with it a bit and I think it has the potential to be amazing.  Beneath the recipe, I'll share my experience and ideas that people could volunteer to try out:

   Ingredients 

268 grams Peanut butter 

120 grams brown sugar substitute  (I used  Swerve) 

120  grams granulated sweetener 

1 egg  (if you make with natural peanut butter use 2 eggs)

1 teaspoon baking soda

1 teaspoon pure vanilla extract 

1/4 teaspoon  salt

1/2 cup sugar-free chocolate chips (leave out to make peanut butter cookies)

Preheat oven to 350

In your favorite mixing bowl  combine peanut butter and sweetener 

Create a well for the egg. 

Add baking soda vanilla and salt 

Stir to combine 

Stir in chocolate chips 

Using a small cookie scoop dish cookies on your favorite baking sheet 

Bake until golden brown  

Should make about 20 cookies

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I've made this twice.  I've discovered that 1 egg isn't enough when using natural peanut butter.  2 eggs seem like a bit much.  The first batch had Purecane for my white sweetener and Swerve Brown for the brown.  The erythritol cooling effect was very noticeable.  The second batch, I used Purecane and Truvia brown.  There was still a slight cooling effect.

I use a #50 scoop and it yields 24 cookies without chocolate chips.  I've also found that the cookies spread a bit too much (possible due to the 2 eggs).  In my oven, it seems that 16 minutes is about the optimal time to cook and have the cookies stay moist.

In my mind, the next experiments that need to occur are:

• Using 1 large egg and 1 yolk
• Using BochaSweet as the white sweetener and Truvia Brown (even though it contains molasses) as the sweetener
• Adding peanut flower or PBFit to intensify the peanut flavor and perhaps reduce the spread
• Adding collagen or gelatin to give the cookies a bit more chew

If anyone wants to volunteer to do one of these versions and tell (and/or show) us your results, let me know.