Preheat oven to 350 degrees. Line large baking sheet with parchment paper. Set aside
In a large mixer bowl sift or whisk together the cocoa powder and monkfruit sweetener
Add the peanut butter. Use a fork and fold in the peanut butter until fully combined
Add the egg and stir in until fully combined and creamy
Scoop "dough" out 1 TBS at a time and place on the prepared baking sheet. Place about 1 1/2 inches apart
Roll each scoop into a tight ball. Use the back of the fork and flatten the tops of the balls to create a criss- cross shape shape on the top. The se cookies do not spread so whatever thickness and shape you make the cookies is what they will be after they are baked
Bake in preheated oven at 350 degrees 6-8 minutes or until firm
Remove from the oven. Cookies will be soft but will firm up as they cool. Allow to cool on pan about 10 minutes or until to firm enough to transfer
Transfer to a wire rack and allow to cool completely before eating. Store leftovers in an airtight container for up to 5 days