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Before you starts, keep in mind that without the natural sugar free sweetener, the cookies are super fragile and fall apart easily. Therefore the sweetener is recommended
Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Slightly oil the paper and set it aside.
In a mixing bowl, pour the peanut butter and egg.
Stir to combine. The batter should be thick. If too runny - this happens if the egg is not cold straight out from the fridge. Pop the bowl for 20 minutes in the fridge.
Roll 12 cookie dough balls in your hands and place them on the cookie sheet leaving half thumb space between each.
Use the back of a fork to press down each cookie dough ball and form a cross on top.
Bake in the center rack of your oven for 15 minutes or until golden brown.
Remove the cookie sheet from the oven and cool down the cookies for 15 minutes on the rack. The cookies are soft and fragile, so don't touch them and wait.
Then gently slide a spatula under each cookie to transfer to a cooling rack - cool 15 more minutes to enjoy their best texture.
Store in an airtight container for up to 2 days at room temperature or 4 days in the fridge or freeze for later and thaw the day before at room temperature.