Have you ever craved a cookie that’s more complex than a standard dessert cookie? These Peanut Butter Miso Cookies are for you! By using uncommon dessert ingredients like miso paste, peanut butter, and ginger, you get a flavor like no other.
Whether you top them with a dusting of cinnamon-ginger sugar or dark chocolate, they strike the perfect balance between sweet and salty.
The texture is also unique, with crisp edges and a chewy center. The cracked design where the dough separated as it bakes is complimented by the toppings of your choice. Use a coating of cinnamon-ginger or vegan chocolate to take these cookies to the next level.
Here are my tips for creating Peanut Butter Miso Cookies with out-of-this-world flavor and texture:
- Make sure to use butter and peanut butter with no sodium added- miso paste provides all the saltiness you need
- The dough balls should rest in the fridge for at least 30 minutes, but longer is better. This gives the flavors time to develop and will also help cookies spread slowly in the oven, giving the tops a cracked effect
- Before rotating the cookie tray at the halfway point, lightly bang the baking sheet on your counter to help the cookies spread and crack evenly
Peanut Butter Miso Cookies
Details
2 dozen large cookies
15 minutes
15 minutes
Print
Ingredients
- Cookie ingredients
1 + 3/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup unsalted vegan butter, room temperature
1 cup sugar
1/2 cup brown sugar
1/4 cup miso paste
1/3 cup unsalted peanut butter
1 flax egg
1 tablespoon vanilla
1/2 tablespoon soy sauce
1 teaspoon cinnamon
- Sweet Topping ingredients
1/2 cup vegan chocolate, melted
- Savory Topping ingredients
1/4 cup sugar
2 teaspoon cinnamon
1 teaspoon powdered ginger
Directions
- Whisk flour, baking soda, and baking powder together.
- In a separate dish or mixing bowl, combine butter, brown sugar, and graduated sugar for a few minutes until cream forms.
- Fold in miso and peanut butter into mixture.
- Prepare flax egg (1 heaping tablespoon ground flax seed + 2.5 tablespoon water) and set aside.
- Once ready, add flax egg, vanilla, soy sauce, and cinnamon.
- Add flour mixture to wet ingredients. Stir with a large spoon or paddle attachment until fully incorporated. The dough should be soft but dense like play-dough.
- Roll dough into 24 generous balls, around 2 tablespoons each.
- If making cookies with cinnamon-ginger sugar topping, lightly drop cookie dough balls into savory topping.
- Let cookies rest in the fridge for at least 30 minutes. They can be left there as long as overnight.
- Bake at 350 for 15 minutes. At the halfway point, take the tray out of the oven and lightly bang it on your counter.
- Then return to the oven, rotating which side of the tray is towards the back.
- Allow cookies to cool, then store in an airtight container.
- If making cookies with sweet topping: Melt dark chocolate with microwave or on stovetop.
- Drizzle or dip cookies in melted chocolate. Let set, then enjoy!
Are you a sweet or savory dessert person? If you’re looking for more treats that satisfy your sweet tooth without going overboard on the sugar, try my Banana Spiced Rum Cake or Vegan Carrot Cake with Salted Caramel Icing!