Peanut Butter and Marmite Savory Cookies

Name: Peanut Butter and Marmite Savory Cookies
Prep time: 15 min
Cook time: 14 min
Ingredients: 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

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!

Couverts12

Preparation 15

Preparation time:14

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Equipment

Baking sheet, parchment paper or silicone baking mat, rolling pin, 3-inch (7 cm) round cookie cutter, wire rack

Ingredients

▢ 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

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 (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.