Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. In a separate bowl, beat together the softened butter, peanut butter, sweetener, and vanilla extract, until smooth. Mix in the dry ingredients until combined, before folding through the chocolate chips at the end.
Using a large spoon, scoop out heaped tablespoons of the cookie dough. Using your hands, roll them into balls and place them on the lined sheet. Lightly press down on each cookie.
Bake the cookies for 10-12 minutes, or until the edges just begin to go golden. Remove from the oven and let cool on the baking sheet completely.
* I used keto brown sugar, but erythritol and monk fruit sweetener can also be used.TO STORE: These cookies can be stored at room temperature, in a sealed container, for up to 1 week. If you'd like them to keep longer, store them in the refrigerator, for up to 2 weeks. TO FREEZE: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.