Preheat oven to 350°F (180°C).

In a mixing bowl, use an electric beater to beat together 1 large egg, 1/2 cup Lakanto Monkfruit Sweetener Golden, 1 tsp baking powder, and 1/2 tsp vanilla for about 1 minute, until combined.

Add 1 cup Skippy Creamy No-Sugar Added Peanut Butter, 1 tsp water, and 1/2 tsp sea salt. Beat until the mixture is well combined and forms a cohesive dough (it may be fairly dry; ensure the peanut butter is fully mixed).

If using 1/3 cup chopped peanuts, add them now and beat a few times to distribute them through the dough.

Line a large cookie sheet with a silicone baking mat or parchment paper.

Measure about 1 tablespoon of dough for each cookie, roll into a ball, and place on the prepared sheet, leaving space between cookies (you should get about 20 small cookies).

Smash each dough ball down with a fork to flatten.

Bake for 14–15 minutes, or until the cookies are starting to feel firm and are slightly browned (they will still feel soft to the touch when done).

Let the cookies cool on the baking sheet for at least 30 minutes before handling. Store extras in the freezer if desired.