I’ve been on a salty/sweet cookie quest lately. I considered making chocolate chip pretzel cookies, but didn’t want to have to buy a whole bag of pretzels (I’m not a pretzel person!). So, I turned to the Internet and came across an intriguing miso peanut butter cookie recipe on the beautiful Playing with Fire and Water blog. Très intéressant! I was curious to see how the miso would interact with the peanut butter and brown sugar. And coincidentally, I just happened to have a few tablespoons of white miso left to use up before getting a refill. It was pure fate.
Adapted from Playing with Fire and Water
Makes 2 dozen cookies
1/2 cup Earth Balance butter, softened
1/2 cup almond butter (or peanut butter)
3 tablespoons mellow white miso paste
3/4 cup brown sugar, packed
1 egg replacement (I used 1 tablespoon ground flax seeds whisked with 3 tablespoons water)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup vegan chocolate chips (optional)
- Preheat oven to 350°F.
- In a large bowl, beat together the Earth Balance, almond butter, miso paste, and brown sugar until creamy. Mix in the egg replacement.
- In another bowl, whisk together the flour and baking powder.
- Add the flour mixture to the almond butter mixture and stir until just combined. Fold in the chocolate chips, if using.
- Using your hands or a cookie scoop, form 1/2-inch balls of dough and place on a parchment-lined baking sheet. Press each ball down using your fingers or using the tines of a fork.
- Bake for 10-15 minutes until the edges are golden brown. Transfer cookies to a wire rack to cool.
I didn’t have peanut butter, so I used almond butter instead. No biggy. I also made some cookies with chocolate chips just for kicks. I thought the salty/sweet balance was just right, but you can adjust the amount of miso to your liking. Two tablespoons would work, but I probably wouldn't go above three tablespoons. Then again, every palate is different. One of my co-workers didn't really like these, whereas I thought they were delicious and brilliant in such a simple way. Go figure. Now I'm eager to incorporate miso into more sweet treats. Miso brownies and cakes are definitely on the baking horizon. :)