These are honestly some of the best cookies in the world. The combination of peanut butter, miso and coconut blossom sugar is so rich and full of flavour – the perfect balance of sweet and a hint of savoury.
Since they are made only from rolled oats and a couple of other nutritious ingredients, these peanut butter miso cookies are naturally gluten-free, vegan, and free from refined sugar. They are that healthier cookie option that tastes super rich and luxurious.
With this recipe you will get delicious cookies that are semi-crunchy and just a bit chewy (in a good way!). The texture reminds me a bit of those “healthy” whole grain oat cookies from the stores, just these can actually be called healthy.
Ingredients for the peanut butter miso cookies
To make these delicious peanut butter cookies with miso paste, you will need the following ingredients:
- rolled oats (quick-cooking type)
- ground raw peanuts
- natural peanut butter
- light miso paste
- coconut blossom sugar
- flax seeds
- coconut oil
- oat milk or other plant milk
- raisins or other dried fruits
- bicarbonate of soda (baking soda).
Miso is a salty, koji-fermented soybean (and grain) paste; it is a traditional Japanese condiment that can be used in many dishes. I often use it in savoury combinations, but it also goes really well with some sweets, when added in the right amounts.
I promise that the saltiness of miso won’t make the cookies taste “strange”, or too savoury. It will add just the right amount of salt that a good peanut butter cookie needs, and make these cookies’ flavour irresistible.
My preferred type of miso to use in cookie recipes like this one is light, shiro miso. It is usually made from a combination of rice and soy, and its fermentation is shorter than the one of darker miso. Its flavour is therefore milder and sweeter.
Also, if you are not a big fan of dried fruits, they are not an absolute must in this recipe. I recently made a batch of similar miso cookies and used chunks of my homemade cacao paste instead of the raisins in it – they tasted great!
If you would like to make your own peanut butter from raw peanuts for these cookies, you can check out this simple recipe for homemade hazelnut butter – the same procedure goes for almost any nuts (including peanuts).
Making the peanut butter miso cookies
These cookies are really easy to make. You will need to mix the liquid ingredients (including peanut butter and miso) in a separate bowl from the dry ones, combine everything and let the cookie dough sit for a bit.
Then you’ll bake the cookies for around twenty minutes, and let them cool down on the tray. Once they have completely cooled down, you can store your peanut cookies in a dry, closed glass jar to keep them crunchy for days.
- 4 tbsp peanut butter
- 1 tbsp miso paste
- 1 + 1/2 tbsp ground flax seeds
- 1/4 cup oat milk
- 5 tbsp melted coconut oil
- 1 cup ground raw peanuts
- 3/4 cup quick-cooking rolled oats
- 1/4 cup coconut sugar
- 1/4 cup raisins
- 1 small pinch bicarbonate of soda
- Mix the flax seeds with oat milk and let the mixture sit for 5-10 minutes.
- Add peanut butter, coconut oil and miso and whisk to combine.
- Mix the rest of the ingredients in another bowl and add the liquid mixture.
- Mix everything well and let the batter sit for at least 30 minutes to thicken a bit.
- Form flat cookies and put them on a baking tray,
- Bake for 15-20 minutes on 175 °C.*
- Let the peanut butter miso cookies cool down before removing them from the tray.
- After they have cooled down completely, you can store the cookies in a dry, closed glass jar at the room temperature.
Depending on the size, these cookies will take between 15 and 20 minutes to bake. You can start to keep and eye on them at 15 minutes and see when they are done - they will get slightly golden on the edges, and if you flip one, you will also see the golden-brown patches on the bottom.
If you'd like to use your homemade peanut butter to make these miso cookies, you can follow this homemade hazelnut butter recipe and use raw peanuts instead. If your peanuts are already roasted, you can skip the oven roasting part.
Speaking of hazelnut butter, these cookies will work with other nut butters too. I recently made a variation with ground cashews and cashew butter, chopped homemade cacao paste instead of raisins and some cacao butter instead of coconut oil. They turned out amazing and tasted a bit of white chocolate.