Savory Italian-Style Flaky Cookies
Delicious, flaky, and herb-infused, these savory Italian-style cookies are the perfect snack or side dish for any occasion! Crisp and rich, they will make your taste buds dance.
Equipment
- baking sheet
- Fork
- Large-size bowl
- Small-size bowl
- Parchment paper or silicone baking mat
Ingrediënten
- 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
Instructies
- 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.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a crisp white wine, such as Pinot Grigio or a dry Sauvignon Blanc, to complement the savory flavors.
Pair with a crisp white wine, such as Pinot Grigio or a dry Sauvignon Blanc, to complement the savory flavors.
Nutritional Information
Calories: 129 kcal | Carbohydrates: 18 g | Protein: 3 g | Fat: 7 g | Sugar: 1 g | Salt: 0.2 g
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