Set your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. Preheating completely ensures the cookies begin setting immediately upon entering the oven.

Whisk the melted butter, natural peanut butter, sweetener, and egg in a medium mixing bowl until the mixture is glossy and completely smooth. A fully emulsified wet base ensures the fats and sweetener distribute evenly throughout the dough.

Combine the almond flour, baking powder, baking soda, and salt in a separate bowl, whisking thoroughly to eliminate any clumps. Evenly dispersed leavening prevents uneven rising and bitter pockets of baking soda.

Pour the dry ingredients into the wet mixture and stir with a spatula until a uniform, pliable dough forms. The dough should pull away from the bowl sides with a slight sheen and no visible dry flour patches.

Fold the sugar-free chocolate chips into the dough until evenly distributed. Gentle stirring keeps the chocolate chips intact without breaking the delicate dough structure.

Shape the dough into eight evenly sized balls and arrange them across your prepared baking sheet with space between each portion. Flatten each dough ball slightly with your palm or fingers, as grain-free doughs do not spread significantly on their own.

Bake at 350 degrees Fahrenheit for 15 minutes, then remove the tray and let the cookies rest undisturbed until completely cooled. The cookies are done when the edges look matte and lightly set, firming up entirely as they rest on the warm tray.