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miso butter cookies

(recipe, Sarah Gilbert)


a fritter about making my own miso plunged me into a sudden obsession with the stuff. Liz Crain linked to her post about Jorinji miso -- the local product available at the market three blocks form my home -- and I couldn't resist buying their new chickpea miso and trying my hand at miso butter cookies. this recipe is equal parts what-seemed-right (I bought tahini for the project) and what-I-had-on-hand (the maple syrup and combination of flours are my baking standbys). it could use a lot of variation, as the resulting cookie tends to crumble terrifically, although you may find yourself licking your finger to pick up whatever crumbs escape you.


  1. ¾ cup unsalted butter, softened
  2. 4 tsp. chickpea miso (or whatever miso you have available)
  3. ½ cup tahini
  4. 2 to 3 Tbsp. hazelnut butter (or other nut butter)
  5. ½ cup maple syrup
  6. 1 egg
  7. 1 cup brown rice flour
  8. 1 cup whole wheat pastry flour
  9. 1 tsp. baking soda


  1. Preheat oven to 300 degrees.
  2. Cream together butter, miso, tahini, and other nut butter, until fluffy.
  3. Add maple syrup and mix well.
  4. Add egg and mix again until smooth.
  5. In separate bowl, mix together flours and baking soda.
  6. In three additions, mix flour mixture together with butter mixture, until well combined.
  7. Using wet hands, form into cookies about ¾ inch high and 1-3 inches in diameter.
  8. Bake just until bottoms and edges begin to turn golden.