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pattikakes
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Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
In a mixing bowl, whisk together the powdered sweetener, Dutch cocoa, baking soda, and salt until evenly blended.
Add the peanut (or chosen) butter and the eggs to the dry mix. Stir vigorously until a cohesive, slightly sticky dough forms.
Fold in the sugar-free chocolate chips so they’re distributed through the dough.
Drop tablespoon-sized mounds (about 1 inch across) onto the prepared sheet, leaving ~3 inches between each. Wet your fingers and gently press each mound to slightly flatten and smooth the tops.
Bake for 7–8 minutes. The centers may look a bit soft when you pull them out—that’s correct. They’ll firm up as they cool, so avoid overbaking.
Let the cookies rest on the pan a few minutes, then transfer to a wire rack to cool completely before serving.