Savory Peanut Butter & Marmite Cookies
These savory cookies blend peanut butter and Marmite for a cheesy, umami-packed bite that’s 100% dairy-free and irresistible!
Equipment
- baking sheet
- Large-size bowl
- Parchment paper or silicone baking mat
- Rolling Pin
- Sifter
- wire rack
- 3-inch round cookie cutter
Ingredients
- ¼ cup 64 g crunchy or creamy natural peanut butter
- ¼ cup 60 ml canola oil
- 4 teaspoons 32 g yeast extract spread (e.g., 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
Instructions
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large-size bowl, combine the peanut butter, canola oil, yeast extract spread, milk, and cumin.
- Mix until fully emulsified.
- Sift the spelt flour and baking powder over the wet ingredients.
- Mix with a fork until just combined.
- If the dough feels stiff, knead briefly to bring it together.
- 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 cookies.
- Re-roll the dough as needed to use it all.
- Arrange the cookies on the prepared baking sheet and bake for 12 to 14 minutes, or until golden brown on the bottom.
- Transfer the cookies to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a dry red wine like Merlot or Cabernet Sauvignon to balance the rich, savory flavors.
Pair with a dry red wine like Merlot or Cabernet Sauvignon to balance the rich, savory flavors.
Nutritional Information
Calories: 132 kcal | Carbohydrates: 12 g | Protein: 3 g | Fat: 8 g | Sugar: 0 g | Salt: 0.3 mg
