A Japanese take on classic peanut butter cookies. The combination of sweet, savory, and spicy is pretty awesome :-) These decadent treats just happen to be dairy-free and gluten-free.
Ingredients / Directions:
Have all your ingredients at room temperature. Mix together by hand:
1 1/4c natural peanut butter
3 Tbsp white miso paste
1/4 c honey
1/4 c packed brown sugar
1 egg (lightly beaten)
2 Tbsp starch (tapioca or corn)
1 1/2 tsp cinnamon
1 tsp vanilla
1/2 tsp baking soda
3 Tbsp white miso paste
1/4 c honey
1/4 c packed brown sugar
1 egg (lightly beaten)
2 Tbsp starch (tapioca or corn)
1 1/2 tsp cinnamon
1 tsp vanilla
1/2 tsp baking soda
Roll generous teaspoons of batter into balls, place on parchment or silicone lined cookie sheet, and press with a fork. Bake in a preheated oven at 350 for 8-12 minutes, or until lightly browned. Wait a few minutes before transferring the cookies to a cooling rack.
I would love to try these with walnuts instead of peanuts. I shall give it a try and put it on the blog.
You can buy all the Japanese ingredients from: http://www.japanesefoodshop.co.uk
You can buy all the Japanese ingredients from: http://www.japanesefoodshop.co.uk
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