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Tasty Savory Cookies

Kitchen Spotlight Nibbles and bites when hunger strikes.

Enjoy these flavorful savory cookies. Almond flour and buckwheat create a great base for marinated peppers or sun-dried tomatoes.

alicia in the kitchen
Recipe by Alicia
Fresh from the kitchen: Wed, 12 Mar 2025 14:54:17 GMT
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A stack of cookies topped with peppers, herbs, and other tasty ingredients on a plate. Save for Later
A stack of cookies topped with peppers, herbs, and other tasty ingredients on a plate. | Tasteofsavor.com

These savory cookies offer a delicious Mediterranean twist on traditional sweet versions. Sun-dried tomatoes or oil-preserved peppers blend perfectly with ground almonds to create rich, complex flavors. They make an excellent appetizer that brings the warmth of Provençal cooking right to your table.

Mediterranean Savory Cookies

Each bite of these aromatic cookies captures the essence of Mediterranean cuisine. The intense flavors of sun-dried tomatoes or preserved peppers are enhanced by classic herbs de Provence, while ground almonds provide a subtle, nutty undertone that complements the savory ingredients.

Ingredients for 9 Cookies

  • Buckwheat flour: 90g
  • Ground almonds: 50g
  • Plant-based yogurt: 100g
  • Egg: 1 large
  • Sun-dried tomatoes or preserved peppers: 110g
  • Oil from preserved vegetables: 40g
  • Herbs de Provence: 1 teaspoon
  • Black pepper: to taste
  • Baking powder: ¼ teaspoon

Preparation Method

Initial preparation
Beat the egg with yogurt until smooth. Incorporate buckwheat flour, ground almonds, and baking powder. Fold in finely chopped tomatoes or peppers, herbs de Provence, and black pepper.
Shaping
Line a baking sheet with parchment paper. Drop spoonfuls of dough, leaving space between each cookie for spreading during baking.
Baking
Bake in a preheated 200°C oven for 15-20 minutes until edges turn golden brown.
Un tas de biscuits salés garnis de morceaux de tomates séchées et d'herbes, présentés sur une assiette en céramique. Save for Later
Un tas de biscuits salés garnis de morceaux de tomates séchées et d'herbes, présentés sur une assiette en céramique. | Tasteofsavor.com

Tips for Perfect Results

For best results, chop the vegetables into very small pieces to ensure even distribution throughout the dough. Consider adding freshly grated Parmesan cheese for extra flavor. These cookies are particularly enjoyable while still slightly warm, paired with a glass of chilled rosé wine.

Recipe Tips & Tricks

→ Can these cookies be made ahead of time?

Yep, they’ll keep well for 3-4 days if stored in an airtight container. Heat them in the oven for a few minutes before serving if you like them warm.

→ What kind of plant-based yogurt is best?

Any plant-based yogurt works, but soy yogurt is a good choice. Just use the same amount to keep the texture perfect.

→ Can I mix tomatoes and peppers together?

Of course! Combining them adds extra flavor. Be sure to use the same total quantity of marinated ingredients.

→ How can I tell when the cookies are ready?

The tops should be a light golden color and feel firm to the touch. Baking them for 15-20 minutes usually gets the best texture.

→ Can almond flour be swapped out?

Yes, you can use hazelnut or cashew flour instead. It’ll taste different but just as yummy.

Savory Cookies Tomatoes & Peppers

These savory cookies combine buckwheat flour with sun-dried tomatoes or peppers. Great for a creative snack or gathering!

Prep Time
15 mins
Time at the Stove
20 mins
Total Time
35 mins
Recipe by: Alicia

Type of Dish: Appetizers

Skill Level: Beginner Friendly

Style of Cooking: French

Makes: 9 Feeds (9 cookies)

Good for: Low Carb, Vegetarian, No Gluten, No Dairy

Shopping List

Item 01 50 grams of almond flour.
Item 02 90 grams of buckwheat flour.
Item 03 100 grams of plant-based soy yogurt.
Item 04 1 whole egg.
Item 05 40 grams of olive oil from the tomatoes or peppers jar.
Item 06 110 grams of jarred sundried tomatoes or oil-packed bell peppers.
Item 07 One tablespoon of dried Herbes de Provence.
Item 08 Freshly ground black pepper.
Item 09 1/4 teaspoon of baking powder.

Let's Cook

Step 01

Whisk the egg in a bowl, then mix it with the plant-based yogurt.

Step 02

Mix together the buckwheat flour, almond flour, and baking powder until you’ve got a smooth dough.

Step 03

Mix in the chopped sundried tomatoes or peppers, olive oil, herbs, and black pepper.

Step 04

Spoon small portions of dough onto a baking tray lined with parchment paper.

Step 05

Put them in the oven at 200°C for about 15-20 minutes, or until they look golden brown.

Cook's Tips

  1. You can swap the sundried tomatoes with marinated peppers for a twist.
  2. Store these cookies in an airtight container for 3-4 days.

Kitchen Gear Needed

  • Oven.
  • Baking tray.
  • Parchment paper.

Watch Out For

Your safety matters - check these important notes about ingredients
  • Eggs.
  • Tree nuts (almonds).
  • Soy (if using soy yogurt).

Good to Know (Per Serving)

Numbers are approximate - your results may vary based on specific ingredients used
  • Calories per Serving: 180
  • Fat: 12 g
  • Carbs: 15 g
  • Protein: 5 g