Savory Tomato & Pepper Cookies (Print Version)

# Ingredients:

01 - 110 g of marinated tomatoes or oil-packed peppers.
02 - 40 g of olive oil from the tomatoes or peppers.
03 - 50 g of almond flour.
04 - 90 g of buckwheat flour.
05 - 1 egg.
06 - 100 g of soy-based vegan yogurt.
07 - 1 tbsp of Herbes de Provence.
08 - A sprinkle of ground black pepper.
09 - 1/4 tsp of baking powder.

# Instructions:

01 - Whisk the egg in a bowl and mix it with the plant-based yogurt.
02 - Mix the buckwheat flour, almond flour, and baking powder together until the dough forms smoothly.
03 - Mix in the chopped tomatoes or peppers, the oil, the herbs, and the ground pepper.
04 - Scoop small dough mounds onto a baking sheet lined with parchment paper.
05 - Bake at 200°C for 15-20 minutes or until the cookies have a golden look.

# Notes:

01 - You can make these cookies with either the marinated tomatoes or the peppers in oil.
02 - They’ll stay fresh for 3–4 days in an airtight container.

Back