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Tasty Savory Cookies

Featured in 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.

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alicia in the kitchen
Updated on Wed, 12 Mar 2025 14:54:17 GMT
A stack of cookies topped with peppers, herbs, and other tasty ingredients on a plate. Pin it
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. Pin it
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.

Frequently Asked Questions

→ 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 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Alicia

Category: Appetizers

Difficulty: Easy

Cuisine: French

Yield: 9 Servings (9 cookies)

Dietary: Low-Carb, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

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

Instructions

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.

Notes

  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.

Tools You'll Need

  • Oven.
  • Baking tray.
  • Parchment paper.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Tree nuts (almonds).
  • Soy (if using soy yogurt).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 180
  • Total Fat: 12 g
  • Total Carbohydrate: 15 g
  • Protein: 5 g