Tomato Purée Chopped Cookies

1,438 kcal
#tomato purée #chopped cookies #unique cookies #dessert #home baking #cookie recipe #snack #oven dish #vegetable cookie #tomato dish
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Ingredients
Main ingredients
  • Jeju Vegan Butter Cashewbut Buttery 55 g
  • Muscovado Sugar 20 g
  • Soy Milk 72 ml
  • Beksul Fructooligosaccharide Syrup 15 g
  • Almond Flour 69 g
  • Leavening Agent (Baking Powder) 4 g
  • Tomato Paste (Canned) 100 g
  • Rice Flour 131 g
  • Salt 1 g
  • Tomato 30 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates 193.27 g 53%
Protein 23.95 g 7%
Fat 66.49 g 41%
Serving size 497g
Cooking steps
  1. 1

    Preheat the oven to 180°C (356°F).

  2. 2

    Mix tomato purée and butter together in a bowl.

  3. 3

    Add sugar and egg, and mix well until combined.

  4. 4

    Sift in cake flour, baking powder, and salt, then mix to make dough.

  5. 5

    Take bite-sized portions of dough and shape them into balls.

  6. 6

    Place the dough balls onto a baking tray.

  7. 7

    Bake in the preheated oven at 180°C for 12–15 minutes.

  8. 8

    Cool on a wire rack.

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