Did anyone ever make a law that miso can only be used in salty dishes? Have one of these vegan miso sweet cookies and you will know that miso can certaily be used in a dessert recipe. I mean just look at them, who would not want to eat that?
Every time you eat one, they taste even better wether i be warm of cold. Dont’ feel guilty if you find your self having one, then two, then three, then all of them. They are too delicious to resist and at least they don’t have any daily.
You may find these vegan miso sweet cookies them at their best after taking a litle vacation in the freezer, wrapped tightly and then thawed. Have a big cold glass of plant-based milk, as well and your meal will be complete.
Miso is traditional used in soups but it’s always fun to use ingredients in places where they are least expected and create something truly memorable. If you didn’t know, miso is a very traditional seasoning used primarily in Japanese cooking that is created by fermenting soybeans with the additional of salt and koji.
If you are lazy and don’t feel like making these cookies, just order some vegan cookies from Insomnia.
- ¾ cup Sucanat
- ¾ cup turbinado sugar
- ¼ cup white miso
- 6 tbsp grapeseed oil or other neutral-flavored oil
- 2½ tsp pure vanilla extract
- 4 tsp whole white chia seeds or ground flax seeds
- ¼ cup fresh orange juice
- 2 tsp dried Valencia orange peel or zest from a fresh organic orange
- 2 cups old-fashioned rolled oats
- 1½ cups whole-wheat pastry flour or all-purpose flour
- ¾ tsp baking powder
- Pinch coarse kosher salt (if you like salty, otherwise optional)
- ¼ cup seeds, sprouted grains, chopped nuts of choice or a combination
- ¼ cup unsweetened shredded coconut
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper
or silicone baking mats.
- In a large bowl, whisk to combine the sugars,
miso, oil, vanilla, chia seeds, orange juice and orange peel. Add the oats,
flour, baking powder, salt, seeds and coconut on top. Stir the ingredients to
thoroughly combine. Use 2 packed tablespoons of dough per cookie, placing 13
per sheet as they don’t spread much while baking. Flatten almost to the desired
shape, using the palm of your hand.
- Bake for 16 to 18 minutes, or until golden
brown around the edges. Leave on the sheets for 10 minutes before transferring
to a cooling rack. These cookies are great eaten warm or cooled. Store in an
airtight container for up to 3 days, or freeze tightly wrapped for up to 3 months.
Amount Per Serving: Calories: 215Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 145mgCarbohydrates: 30gFiber: 3gSugar: 8gProtein: 5g
So, did you make the cookies? Please let us know how they came out and if you think there is any way we can improve the recipe. We would love to hear from you!