Almond cookies

Peanut butter, Kefir 4%, Almond flour, Coconut milk (unsweetened), Xanthan gum, Table salt, Baking soda, Stevia

Heat on the stove: 5 min. Mix: 5 min. Combine the dry ingredients: 5 min. Knead the dough: 10 min. Chill in the refrigerator: 10 min. Cooking: 5 min. Bake in the oven: 25 min. Let it stand: 20 min.

Slightly warm the nut or peanut butter (70 g) to make it softer.

Mix the butter, kefir (70 g), sweetener to taste, and salt (0.5 g).

Combine almond flour (50 g), dry coconut milk (5 g), xanthan gum (1.5 g), and baking soda (0.5 g).

Add the dry mixture to the liquid and knead the dough until smooth.

Chill the dough for 5–10 minutes to make it firmer.

Shape small round cookies or give them any desired shape.

Transfer the dough pieces to parchment and bake at 160–170°C for 20–25 minutes until lightly golden.

Completely cool the cookies on a rack.