Ginger Miso Peanut Butter Cookies
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. (Learn more about these cookies in my blog entry.)
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 starch or corn starch)
1 1/2 tsp cinnamon
1 tsp vanilla
1/2 tsp baking soda
Next mix in:
1/2 c chopped candied ginger
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.
*Celine of Have Cake, Will Travel made a lovely vegan version of these cookies.