Making sugarfree and glutenfree lace cookies

First, ensure that the butter is soft and at room temperature. Then, preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit). In a mixing bowl, combine the soft butter with Steviala Ery-Bronze. Next, sift the almond flour through a flour sieve to make almond meal. Then, add Steviala Heavenly Dark, along with cinnamon and a pinch of salt. Mix this well with a spatula and then add the almond milk. Finally, add the chopped peanuts to the cookie dough for the sugarfree and glutenfree lace cookies.

Next, line a baking sheet with parchment paper. You may also want to lightly spray it with cooking spray for easy removal of the lace cookies after baking. Then, place small heaps of the cookie dough onto the baking sheet. The lace cookies will spread out during baking, so make sure to leave enough space between them. It's best to bake the cookies in two batches. Flatten the cookie dough with your hands or the back of a spoon. The thinner the cookies, the crispier they will become. Bake them for 10 to 15 minutes in the oven. Stay close to the oven because they can brown quickly. Once the edges turn a nice brown color, you can remove the lace cookies from the oven. Finally, allow the lace cookies to cool completely.