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Preheat your oven to 350°F/180°C.
Add the peanut butter, erythritol, and egg into a bowl. Whisk until you get a smooth mass.
Split the mass in half and add half of the dough into another bowl.
Add the cacao powder into one of the bowls and knead the dough until the cacao powder is fully incorporated into the dough.
Take a small piece of dough from each bowl (peanut butter dough and chocolate dough) and knead both pieces together in your hand until they start to combine.
Roll the dough into small balls and place all of them on a baking tray lined with parchment paper.
Press the balls down with the palm of your hand. Take a fork and create a criss-cross pattern on the cookies.
Bake the cookies for approx. 8 min.
Let the cookies cool down completely before enjoying them!
Store in an air-tight container or in a cookie jar for up to 2 weeks.