These miso peanut butter cookies are soft, nutty, and perfectly sweet with a hint of savory flavor from miso paste. All it takes is mixing all of the ingredients in one bowl and bake!
If you are looking for an easy cookie recipe with a unique Asian twist, this is for you! These miso peanut butter cookies are super easy to prepare in one bowl, with a great combo of sweet and savory flavors. The centers are fluffy and soft, with a lighter texture.
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Adding miso to cookies
In this recipe, miso adds an umami rich saltiness but no to the point where it’s over powering. It adds a boost of flavor which makes these cookies irresistibly delicious.
I like to use yellow miso since it has the best balance of saltiness and funky umami flavor. If you use white miso, the cookies become slightly sweeter whereas red miso adds more bold umami flavor.
Ingredients for this recipe
- Vegan butter
- Organic cane sugar - Or granulated sugar
- Dark brown sugar
- Large egg
- Natural unsweetened peanut butter - Choose a runny type
- Miso paste - Make sure to pick a glute-free type
- Gluten-free all purpose flour - Make sure the flour contains xanthan gum for a binding effect
- Baking soda
- Baking powder
How to make miso peanut butter cookies
1. Combine butter and sugar. Place the softened butter and two kinds of sugars in a large bowl. Whisk well until frothy.
2. Add the remaining wet ingredients. Add in the egg and mix well. Then add in the peanut butter and miso as well and mix.
3. Add dry ingredients. Stir in the all purpose flour, baking soda, and baking powder. Mix until well combined.
4. Bake. Drop the dough onto baking sheets with a 2 tablespoon scoop. Bake for 11-13 minutes. The cookies will firm up as they cool.
* See the recipe card below for detailed instructions.
Frequently asked questions
Absolutely! Dairy-free chocolate chips or crushed nuts such as cashew or almond would be a great addition. I recommend to keep the volume of the mix-ins to about ¾ cups.
These cookies can be covered and stored at room temperature for up to three days. They can also be frozen for up to two months, stored in an airtight freezer bag.
More cookie recipes...
- Salted Tahini Chocolate Chip Cookies
- Matcha Macadamia Almond Flour Cookies
- Cranberry Cashew Almond Flour Cookies
Recipe
Miso Peanut Butter Cookies
Equipment
- 2 x baking sheet pan
Ingredients
- 4 tablespoons vegan butter softened
- ¼ cup organic cane sugar or granulated sugar
- ¼ cup dark brown sugar packed
- 1 large egg
- 3 tablespoons natural peanut butter unsweetened type
- 2 tablespoons miso paste
- 1 cup gluten-free all purpose flour with xanthan gum I use Bob's Red Mill 1 to 1 GF flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
Instructions
- Preheat the oven to 350°C/ 176°F. Line two baking sheet pans.
- Place the softened butter and two kinds of sugars in a large bowl. Whisk well until frothy.
- Add in the egg and mix well.
- Add in the peanut butter and miso. Mix well.
- Stir in the all purpose flour, baking soda, and baking powder. Mix until well combined.
- Drop the dough onto baking sheets with a 2 tablespoon scoop.
- Bake for 11-13 minutes. The cookies firm up as they cool.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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