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!
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.
Notes & Wine Advice
Serving Tip:These savory cookies are perfect for snacking or pairing with a cup of tea for an afternoon treat!Wine Advice:Pairs beautifully with a light, crisp white wine such as Sauvignon Blanc or a dry rosé.