Peanut butter miso cookies

Name: Peanut butter miso cookies
Prep time: 15 min
Cook time: 11 min
Total time: 36 min
Yield: 18
Cuisine: american
Ingredients: 0.666666 cup brown sugar; 0.5 cup caster sugar; 1 tsp baking soda; 0.5 tsp baking powder; 0.75 tsp salt; 1.25 cups creamy peanut butter; 1 egg; 2.75 tbsp white miso paste

Based on 6 ratings

In app

Cynthia Barcomi

Contributor

www.cynthiabarcomi.com

"These peanut butter cookies with miso are out of this world. And... they are made without flour, so they're gluten free! The miso acts as a flavour enhancer and gives these innocent little cookies a real depth of flavour. Do use a light miso; the darker one tends to overpower the nuttiness of the flavour. The dough can be kept in the fridge in an airtight container for up to 10 days. You can also freeze the dough. Shape the dough into mounds and open freeze. Once frozen, wrap airtight and freeze for up to 6 months. Bake from frozen: Preheat the oven as above and bake the cookies on a lined baking sheet for about 10–11 minutes, or until golden."

Difficulty

Easy 👌

Preparation

15 min

Baking

11 min

Resting

10 min

Ingredients

2Servings

MetricImperial

11⅛ g

brown sugar

11⅛ g

caster sugar

⅛ tsp

baking soda

⅛ tsp

baking powder

⅛ tsp

salt

27¾ g

creamy peanut butter

⅛

egg

4½ g

white miso paste

Utensils

bowl (large), whisk, stand mixer with paddle, oven, baking sheet, parchment paper, ice cream scoop, wire rack

Nutrition per serving

Cal134

Fat8 g

Protein4 g

Carb15 g

Step 1/5
- 11⅛ g brown sugar
- 11⅛ g caster sugar
- ⅛ tsp baking soda
- ⅛ tsp baking powder
- ⅛ tsp salt
- bowl (large)
- whisk
In a large bowl, whisk together the sugars, bicarbonate of soda (baking soda), baking powder and vanilla salt or salt.
Step 2/5
- 27¾ g creamy peanut butter
- ⅛ egg
- 4½ g white miso paste
- stand mixer with paddle
Using a stand mixer or hand-held electric whisk, beat together the peanut butter and sugar mixture until fluffy. Add the egg and light miso. Continue to beat for about 30 seconds.
Step 3/5
- oven
- baking sheet
- parchment paper
When ready to bake, preheat the oven to 180°C fan (350°F/Gas 4) and line a baking sheet with parchment.
Step 4/5
- ice cream scoop
Using an ice cream scoop or a tablespoon, scoop out mounds of dough onto the lined baking sheet, leaving about 4cm (1/2in) between the cookies.
Step 5/5
- wire rack
Bake in the preheated oven for 10–11 minutes, or until golden. Allow to cool on the baking sheet for 10 minutes before carefully transferring to a wire rack to cool completely.
Enjoy your meal!