Tuesday, January 22, 2013

Miso Almond Butter Chocolate Chip Cookies

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.
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)
  1. Preheat oven to 350°F.  
  2. In a large bowl, beat together the Earth Balance, almond butter, miso paste, and brown sugar until creamy.  Mix in the egg replacement.
  3. In another bowl, whisk together the flour and baking powder.
  4. Add the flour mixture to the almond butter mixture and stir until just combined.  Fold in the chocolate chips, if using.
  5. 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.
  6. 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.  :)