{"id":11237,"date":"2013-08-19T21:06:09","date_gmt":"2013-08-20T04:06:09","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=11237"},"modified":"2020-03-20T08:30:42","modified_gmt":"2020-03-20T15:30:42","slug":"soft-and-chewy-gluten-free-peanut-butter-miso-cookies","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/soft-and-chewy-gluten-free-peanut-butter-miso-cookies\/","title":{"rendered":"Soft and Chewy Gluten-Free Peanut Butter Miso Cookies"},"content":{"rendered":"

\"peanut<\/p>\n

It always makes me laugh that instant ramen is (dis)regarded as college food. It\u2019s the savior for the days when you\u2019re 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 \u201cbaloney\u201d) sandwiches on a hamburger bun. We probably weren\u2019t always bologna-eating people, but if it\u2019s what you\u2019ve got, take a couple of slices, score ’em in three places and throw ’em in a frying pan.<\/p>\n

I\u2019d like to think these peanut butter miso cookies were created the same way.<\/p>\n

\"peanut<\/a><\/p>\n

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, \u201cEh, just top of it off with some miso.  They\u2019ll never know.\u201d 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<\/a> and sprinkle them with a bit of salt.  Well, wherever the idea came from, it\u2019s a good one.<\/p>\n

Adapted from a posting on pattycake.ca,  this version is actually gluten-free, relying on cornstarch to bind everything together.  Texturally, they\u2019re chewy and moist thanks to the peanut butter and unlike other gluten-free cookies I\u2019ve made, they\u2019re not sugar bombs, with just a touch of honey and brown sugar for sweetness.<\/p>\n

\"peanut<\/a><\/p>\n

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\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i> Print Recipe<\/a>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t
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Soft and Chewy Peanut Butter Miso Cookies<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t
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\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tServes: 16 cookies<\/span>\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i> \r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCooking Time: 22 mins<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t
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Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t