Peanut butter miso cookies

Peanut butter miso cookies

Based on 3 ratings
"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
11⅛ g
brown sugar
11⅛ g
caster sugar
tsp
baking soda
tsp
baking powder
tsp
salt
27¾ g
creamy peanut butter
egg
g
white miso paste
MetricImperial

Utensils

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

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Nutrition per serving

Cal134
Fat8 g
Protein4 g
Carb15 g
  • Step 1/5

    • 11⅛ g brown sugar
    • 11⅛ g caster sugar
    • tsp baking soda
    • tsp baking powder
    • 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
    • egg
    • 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!

    Peanut butter miso cookies

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