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Soft and Chewy Gluten-Free Peanut Butter Miso Cookies

peanut butter miso cookies with sesame | dailywaffle

It always makes me laugh that instant ramen is (dis)regarded as college food. It’s the savior for the days when you’re so broke you drink Keystone Light and survive on a 33 cent pack of noodles. You couldn’t possibly eat it because…you like it. But as with so many foods from my childhood, maybe initially born of necessity, they eventually became just the stuff you ate.  Take fried bologna (we said “baloney”) sandwiches on a hamburger bun. We probably weren’t always bologna-eating people, but if it’s what you’ve got, take a couple of slices, score ‘em in three places and throw ‘em in a frying pan.

I’d like to think these peanut butter miso cookies were created the same way.

peanut butter miso cookies ingredients | dailywaffle

While I have no evidence to prove it, I imagine peanut butter miso cookies were the accidental  invention of a Japanese mom in the 60s who was making peanut butter cookies for an after school snack and ran out of peanut butter. Ever resourceful she looks around the kitchen and says with a wave of her hand, “Eh, just top of it off with some miso.  They’ll never know.” Sounds like my grandma.  Years later, some enterprising baker recognizing the sweet-salty balance of miso and peanut butter will make something similar for a chefs event in San Francisco and sprinkle them with a bit of salt.  Well, wherever the idea came from, it’s a good one.

Adapted from a posting on pattycake.ca,  this version is actually gluten-free, relying on cornstarch to bind everything together.  Texturally, they’re chewy and moist thanks to the peanut butter and unlike other gluten-free cookies I’ve made, they’re not sugar bombs, with just a touch of honey and brown sugar for sweetness.

peanut butter miso cookies | dailywaffle

 

Soft and Chewy Peanut Butter Miso Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert, Cookies
Serves: 16 cookies
Ingredients
  • 1 c. natural peanut butter (creamy or crunchy, your choice)
  • 3 T. white (shiro) miso paste
  • ¼ c. honey
  • ¼ c. packed brown sugar
  • 1 egg, lightly beaten
  • ½ t. baking soda
  • 1 t. vanilla extract
  • 4 T. cornstarch
  • toasted or black sesame seeds to sprinkle
Instructions
  1. Preheat oven to 350F. Line a baking sheet with parchment or a silpat.
  2. In a large bowl, cream the peanut butter, miso paste, honey and brown sugar with a hand mixer on medium speed. Add the egg, baking soda, vanilla and cornstarch and beat just until combined.
  3. Using a small cookie scoop, drop by tablespoonful onto the baking sheet, 6 per sheet. The cookies will spread slightly. With the tines of a fork, press a criss-cross into the tops of each cookie. Sprinkle with sesame seeds.
  4. Bake for 12 minutes, until the cookies are lightly browned. They will be slightly soft in the center. Let cool on the sheet for 2-3 minutes before transferring to a wire rack to cool completely.

 

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8 Comments Post a comment
  1. This is a delicious recipe, thanks so much! I burned my second batch, though, so caution people to watch them closely – take them out when they’re still jiggly in the center!

    December 12, 2013
    • Glad you liked ‘em! Thanks for sharing the tip on watching them closely – I didn’t have problem, but every oven to seem to be a little different! And thanks for reading the Waffle! :)

      December 13, 2013
  2. You’re right, I can totally see my grandmother or mother pulling a trick like that! I’ve made similar cookies before (not gluten free which is awesome) and they are delicious!

    August 20, 2013
  3. These cookies sound truly amazing, Michelle! I can’t wait to bake a batch. :)

    August 20, 2013
    • Thanks, Hannah! Husband called them “F-ing brilliant” – high praise when he’s not usually into the gluten-free thing. Later, I realized they’re not far off from those tahini cookies in Jerusalem!

      August 20, 2013
  4. I often like to eat sweets with my nightly cup of miso soup – this would be perfect with it!

    August 19, 2013

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