Preheat oven to 350F. Mix nut butter, egg, and erythritol in a bowl until smooth and well incorporated. Stir in chocolate chips. Roll dough into 12 cookie balls. Place on a baking sheet about 2 inches apart and flatten gently into a round cookie shape. Bake for 10-12 minutes, or just until edges are golden brown.
Flax Egg: mix 1 tbsp group flax with 2 ½ tbsp water. Let sit for 5 minutes, until thick and “eggy.” Use in place of 1 egg in any recipe.
Nut Free: use pumpkin seed butter instead of nut butter