Mix all ingredients together in a mixing bowl using a whisk until a dough begins to form. If you want to taste the batter and adjust the sweetness or saltiness, then hold off on adding the egg until you have tasted and approved.
Scoop out 14 cookies using a cookie scoop on lined baking sheet. Carefully press down with fork in a crosshatch on each cookies.
Bake for 10-12 minutes. Once removed from the oven, allow to cool for 30 minutes before handling.
I like to use a combination of erythritol and stevia, because it minimizes the cooling effect of erythritol alone. You could use all stevia or all erythritol based on your preference. You may need to taste the dough and adjust accordingly (before adding egg).