Nutritional Info

Nutrition Facts

Serving Size 1 (32g)

Calories 118
Calories from Fat 67 (57%)
Amount Per Serving %DIV
Total Fat 7.5g 12%
Saturated Fat 2g 10%
Monounsaturated Fat 4.1g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 1.6mg 1%
Sodium 115.1mg 5%
Potassium 52.3mg 1%
Total Carbohydrate 10.9g 4%
Dietary Fiber 0.9g 4%
Sugars 0.5g
Protein 1.4g 3%

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Savory Cookies Italiana

Source: 500 Vegan Recipes
Recipe Description
Bigger than crackers, and just as addictive, these flaky, buttery cookies are almost better than pizza, but not quite as big as the beloved pie, we're afraid.
Prep time
15 min
Cook time
15 min
Ready In
30 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  nutritional yeast
1/4 Teaspoon(t)  italian seasoning
1 Tablespoon(T)  low sodium white miso
1 Tablespoon(T)  extra virgin olive oil
1 Clove(clv)  garlic, grated
1 1/4 Cup(c)  white whole wheat or whole wheat pastry flour
1/4 Cup(c)  old fashioned oats
1 Tablespoon(T)  raw sugar
1 1/2 Teaspoon(t)  baking powder
4 Tablespoon(T)  non dairy butter
2 Tablespoon(T)  vegetable shortening
3 Tablespoon(T)  unsweetened soy milk


Preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicone baking mat. Combine the nutritional yeast, Italian seasoning, miso, oil and garlic in a small bowl. Set aside. Whisk together the flour, oats, sugar and baking powder in a large bowl. Cut in the non dairy butter and shortening, and add the nutritional yeast mixture. Using your fingers or a fork, mix until it is crumbly. Add the milk, a little at a time, and stir until a dough forms. Divide into 12 walnut-sized, equal portions. Press down as flat as you want the cookies to be, because they don't spread while baking. Bake for 12 to 15 minutes, or until golden brown at the very edges. Leave on the sheet for a couple of minutes before transferring to a wire rack to cool.

Additional notes

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