Sandy vanilla cookies

Egg yolk, Butter, Whey protein isolate, Water, Almond flour, Coconut milk (unsweetened), Xanthan gum, Table salt, Vanilla, Citric acid, Baking soda, Stevia

Mix: 5 min. Boil: 5 min. Combine the dry ingredients: 5 min. Knead the dough: 10 min. Chill in the refrigerator: 15 min. Bake in the oven: 20 min. Let it stand: 30 min. Chill in the refrigerator: 1 h.

Mix softened butter (30 g), egg yolk (34 g), sweetener to taste, salt (0.5 g), and vanillin (0.5 g) until smooth.

Dissolve citric acid (0.5 g) in boiling water (30 g) and pour the hot water into the egg mixture, stirring.

Combine the dry ingredients: protein isolate (30 g), almond flour (15 g), dry coconut milk (5 g), xanthan gum (1 g), and baking soda (0.5 g).

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

Gather the dough into a ball, place it on parchment paper, and cover it with a second sheet of parchment. Roll out to a thickness of about 5 mm.

Transfer the rolled-out dough to a board and chill for 15 minutes.

Cut out cookies with cookie cutters and bake at 175 °C for 15–20 minutes until lightly golden.

Cool the cookies on a rack and refrigerate for at least 1 hour.