Chocolate cookie

Peanut butter, Kefir 4%, Soy protein isolate, Cocoa powder, Xanthan gum, Baking soda, Himalayan salt, 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).

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

Add the dry mixture to the liquid and knead the dough until a dense homogeneous structure is achieved.

Chill the dough for 5–10 minutes if it is sticky or too soft.

Form round or oval cookies, gently pressing the dough pieces.

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

Completely cool on a rack to stabilize the structure.