Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper
In a medium mixing bowl use a fork and whisk together granulated and brown Swerve until fully combined and no large lumps are left in the sweeteners. If needed use fingers to press out large lumps or sift in the sweeteners
Add the peanut butter. Use fork and fold the peanut butter into the sweeteners until all the sweeteners are combined and moist. If needed use fingers and roll the mixture around until all sweeteners are moist
Add the egg and the vanilla. Use fork and fold the egg and vanilla in until fully combined and smooth.
Scoop the dough out 1/2 TBS at a time onto the prepared baking sheet. Place the scoops about 1 inch apart on the baking sheets
Roll each scoop into a short log. Use fingers and shape each log into a flat oval.
Bake at 350 degrees until 8-10 minutes or until golden around the edges. These will crisp up more as they cool. The longer these are bakes the more crispy they will be after they cool.
Once bake allow them to cool on the pans for about 10 minutes or until firm. Transfer to a wire rack and allow to cool completely before filling the cookies