Name: Savory Italian-Style Flaky Cookies
Prep time: 20 min
Ingredients: 2 tablespoons 16 g nutritional yeast; 1 clove garlic (grated); 1¼ cups 150 g white whole wheat or whole wheat pastry flour; 1 tablespoon 12 g raw sugar; 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; ¼ cup 20 g old-fashioned oats; 4 tablespoons 56 g nondairy butter; 1½ teaspoons baking powder; 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.
In a small-size bowl, combine the nutritional yeast, Italian seasoning, miso, olive oil, and garlic.
Set aside.
In a large-size bowl, whisk together the flour, oats, sugar, and baking powder.
Cut in the nondairy butter and vegetable shortening.
Add the nutritional yeast mixture and mix with a fork or fingers until crumbly.
Gradually add the nondairy milk and stir until a dough forms.
Divide the dough into 12 walnut-sized portions.
Press down on each portion to your desired thickness, as the cookies won’t spread during baking.
Bake for 12 to 15 minutes or until golden brown at the edges.
Allow the cookies to cool on the sheet for a couple of minutes before transferring to a wire rack.

Savory Italian-Style Flaky Cookies

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