Name: Savory Cookies All’ Italiana
Prep time: 15 min
Cook time: 15 min
Ingredients: 2 tablespoons 16 g nutritional yeast; ¼ teaspoon Italian seasoning or other dried herb of choice; 1 tablespoon 20 g low-sodium white miso; 1 tablespoon 15 ml extra-virgin olive oil; 1 clove garlic (grated); 1¼ cups 150 g white whole wheat or whole wheat pastry flour; ¼ cup 20 g old-fashioned oats; 1 tablespoon 12 g raw sugar; 1½ teaspoons baking powder; 4 tablespoons 56 g nondairy butter; 2 tablespoons 24 g vegetable shortening; 3 tablespoons 45 ml unsweetened soy or other nondairy milk

Preheat the oven to 350°F (180°C, or gas mark 4).
Line a baking sheet with parchment paper or a silicone baking mat (such as Silpat).
In a small bowl, combine the nutritional yeast, Italian seasoning, miso, olive oil, and grated garlic.
Set aside.
In a large bowl, whisk together the flour, oats, raw sugar, and baking powder.
Cut in the nondairy butter and vegetable shortening until the mixture is crumbly.
Add the nutritional yeast mixture and mix well.
Gradually add the nondairy milk, a little at a time, until a dough forms.
Divide the dough into 12 walnut-sized portions.
Press each portion flat to your desired cookie thickness, as the cookies will not spread while baking.
Bake for 12 to 15 minutes or until golden brown at the edges.
Let cool for a couple of minutes on the baking sheet before transferring to a wire rack.

Savory Cookies All’ Italiana

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