Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.

In a large bowl, add peanut butter, egg, baking soda and vanilla. Mix until everything is evenly blended and no egg streaks remain.

Stir in brown sugar alternative. Your dough will start to firm up as you mix in the sugar and become a little dry and the sugar will not completely dissolve. This is fine. Just make sure it is evenly mixed into the dough.

Stir in half of the chocolate chips.

Using a 1.5 tbsp cookie scoop, scoop up cookie dough and then pack it into a compact ball. Even though the dough may appear to be a little dry, once packed together, it should form a solid dough ball. Place dough ball onto prepared cookie sheets, spaced about 1 ½ inches apart.

Press down on each dough ball so that it forms a thick disk. The cookies will not spread much during baking so your disk will be close to the final width of the cookie. Press a few chocolate chips on the surface of each disk.

Bake cookies about 10-11 minutes or until tops and edges just start to turn a golden brown. Cookies will still be very soft but should have puffed up. Remove cookies from oven and let them cool completely on cookie sheets. Do not attempt to remove cookies before they are set because they will still be brittle and fall apart if you do. Once cookies are cooled and set, you should be able to easily remove them from the baking sheet.