Coffee Bean Cookie

Peanut butter, Soy protein isolate, Cocoa powder, Coffee, Xanthan gum, Cooking salt, Baking soda

Cooking: 10 min. Mix: 5 min. Combine the dry ingredients: 5 min. Knead the dough: 5 min. Chill in the refrigerator: 10 min. Cooking: 10 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, salt (0.5 g), and instant coffee (3–4 g), adding it directly to the kefir.

Combine in a bowl soy isolate (20 g), cocoa powder (5 g), xanthan gum (1 g), and baking soda (0.5 g).

Incorporate the dry mixture into the liquid and knead the dough to a uniform dense consistency.

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

Pinch off small portions and shape each into a coffee bean. Make a characteristic stripe with a knife or skewer.

Place the shapes on parchment and bake at 160–170°C for 20–25 minutes until a firm crust forms.

Completely cool the cookies on a rack.