This is the ultimate sweet and salty cookie.
I’ve talked about the amazing flavor combo that is togel online before, but miso, too, is a “savory” flavor that works well as an ingredient in sweet foods or desserts. And paired together, miso and tahini have an unbelievable delicious flavor – nutty and creamy, reminiscent of peanut butter cookies but a little more subtle, and so good with almond milk.
I love to add chocolate chips to these cookies but decided to post the recipe without — they tend to overwhelm the flavor a bit. But go for it if you are a chocolate fiend (and who isn’t?). But what I really recommend, if you like a little crunch in your cookies, is adding either toasted walnuts or pistachios to the batter right the end. Yum.
Use sweet white or mild yellow miso here, as they have a short fermentation time and will give you that distinct, unexpected salty flavor that isn’t overwhelming.
- 3/4 cup brown sugar
- 1/4 cup canola oil
- 1/4 cup almond milk
- 1 tablespoon tapioca flour or cornstarch
- 1 tablespoon sweet white miso or mild yellow miso paste
- 2 generous tablespoons tahini paste
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white flour
- 1/2 cup whole wheat flour
- optional: 1/2 cup chopped walnuts or pistachios
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, mix together sugar, oil, milk, tapioca flour, miso, tahini, salt, and baking soda until well-incorporated and smooth.
- Add the flours and stir until just mixed in. If using, fold in the nuts.
- Form the cookies into golf-ball sized balls. Bake for 9-10 minutes for chewy cookies, or 11-12 for crispier cookies.
- Remove from the oven and let cool on the pan for 5 minutes before transferring to a wire rack.
- Best eaten warm!
- Makes 10-12 cookies.