Overview
Peanut Butter Miso Cookies
By Amy // Posted Jan 7, 2023 // Category Cookies
These Peanut Butter Miso Cookies balances sweet and salty perfectly. The umami in the miso adds a level of complex savouriness that step these cookies up to the next level.
They contain no flour so they’re gluten-free and a little more guilt-free than normal cookies. It’s a good excuse to eat more than one.
As you don’t have many ingredients and the assembly is straight forward, these cookies are really quick and easy to make.
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tips
1. Ingredients
You need two kinds of sugars, soft brown and caster. If you don’t have caster sugar, you can use some white sugar instead. You need to use commercial (Kraft, Skippy etc.) thick peanut butter for this recipe. You won’t get the same consistency if you use 100% natural peanut butter. The egg needs to be at room temperature so simply leave it on the counter for a few hours before baking. I would recommend using just white miso as the darker ones can be overpowering.
2. Equipment
You need two baking trays lined with baking paper. To make the cookies, you need an electric whisk or a stand mixer. You also need a spatula, large mixing bowl, an ice-cream scoop and some measuring equipment.
3. Add some flour
4. Freeze cookies
Mould the cookies into balls and coat them with the demerara sugar. Afterwards, freeze the cookies so that you can bake them in the oven at a later time. You can bake them frozen, but for a little longer. I’d recommend for around 10 minutes or until the edges have browned.
Preheat your oven to 180C (350F) and line two baking trays with baking paper.
In a large mixing bowl, whisk the brown/white sugar, baking soda, and baking powder together. Add the peanut butter, egg and white miso then beat at medium speed until the mixture is well incorporated and fluffy.
Scoop out the cookie dough using an ice cream scoop so that is shaped as a half circle, then coat with the Demerara sugar (each cookie should be around 3cm long). Place dough balls on the baking tray with generous spacing, at least 7cm apart. Bake for around 7-8 minutes or until the edges have browned. Let cool on the baking tray as the cookies will be quite soft.
Makes around 12-14 cookies. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Ingredients
Directions
Preheat your oven to 180C (350F) and line two baking trays with baking paper.
In a large mixing bowl, whisk the brown/white sugar, baking soda, and baking powder together. Add the peanut butter, egg and white miso then beat at medium speed until the mixture is well incorporated and fluffy.
Scoop out the cookie dough using an ice cream scoop so that is shaped as a half circle, then coat with the Demerara sugar (each cookie should be around 3cm long). Place dough balls on the baking tray with generous spacing, at least 7cm apart. Bake for around 7-8 minutes or until the edges have browned. Let cool on the baking tray as the cookies will be quite soft.
Makes around 12-14 cookies. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Servings 13
- Amount Per Serving
- Calories 196
- % Daily Value *
- Total Fat 10.1g16%
- Saturated Fat 2.1g11%
- Cholesterol 13mg5%
- Sodium 549mg23%
- Potassium 155mg5%
- Total Carbohydrate 23.1g8%
- Dietary Fiber 1.1g5%
- Sugars 19.2g
- Protein 6g12%
- Calcium 0%
- Iron 10%
- Vitamin D 6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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