Peanut Butter and Marmite Savory Cookies
Peanut butter and yeast extract spread (like Marmite) make for a surprisingly savory, cheesy-flavored cookie. You won’t believe they’re dairy-free until you see the ingredients!
Equipment
- Baking sheet, parchment paper or silicone baking mat, rolling pin, 3-inch (7 cm) round cookie cutter, wire rack
Ingrediënten
- ¼ cup 64 g crunchy or creamy natural peanut butter
- ¼ cup 60 ml canola oil
- 4 teaspoons 32 g yeast extract spread, such as Marmite
- ¼ cup plus 2 tablespoons 90 ml soy or other nondairy milk
- 1 teaspoon ground cumin
- 1½ cups 180 g light spelt flour
- ½ teaspoon baking powder
Instructies
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Line a baking sheet with parchment paper or a silicone baking mat (such as Silpat).
- In a large bowl, combine the peanut butter, canola oil, yeast extract spread, soy milk, and ground cumin.
- Mix until emulsified.
- Sift the flour and baking powder into the wet ingredients and mix with a fork until just combined.
- If the dough is too stiff, knead quickly to incorporate.
- Shape the dough into a ball and roll it out to approximately ¼ inch (6 mm) thick.
- Use a 3-inch (7 cm) round cookie cutter to cut out the cookies.
- Continue cutting and rerolling the dough until it is all used.
- Place the cookies on the prepared baking sheet and bake for 12 to 14 minutes, or until golden brown on the bottom.
- Let the cookies cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:
These savory cookies are perfect for snacking or pairing with a cup of tea for an afternoon treat!
Wine Advice:
Pairs beautifully with a light, crisp white wine such as Sauvignon Blanc or a dry rosé.
Nutritional Information
Calories: 160 kcal | Carbohydrates: 14 g | Protein: 3 g | Fat: 11 g | Fiber: 2 g | Sugar: 1 g | Salt: 0.3 g
