Makes 30 small cookies
Chocolate cookies we’ve heard of, but miso chocolate cookies?! Normally associated with Japanese restaurants and cup-a-soup style snacks, we too thought it was confined to the realms of the savoury until we chanced upon miso chocolate cookies at a Miso Tasty evening.
Having looked at the recipe on the Miso Tasty website, it’s certainly not something you’d snack on willy-nilly – there is a lot of butter and sugar in it. So we did some experimenting and whilst we found it hard to remove all sugar and butter, we’ve had a good go. Due to the coconut oil, these aren’t necessarily crunchy cookies, but they do stay together well enough for us. Best of all, they taste delicious and whilst it’s hard for people to put their finger on what exactly the ‘magic’ ingredient is, it’s a delightful combination of salty and sweet.
- 225g rice flour
- 50g ground almonds
- 1 heaped tbsp coconut oil
- 50g butter
- 2 tbsp palm sugar
- 1 free range egg yolk
- 2 sachets Miso Tasty Classic Shiro paste (you don’t need the sachet with the ‘extras’)
- 25g grated dark chocolate
- Preheat the oven to 180’C.
- Blend the coconut oil, butter and palm sugar together well.
- Add the almonds and miso paste and beat well.
- Stir in the egg yolk until it forms a smooth, consistent paste.
- Add the flour a bit at a time, stirring constantly until it’s all mixed in well to form a dough.
- Finally, add the grated chocolate and mix well. Use your hands to get it really blended together, although be quick – as you don’t want the chocolate to melt into the dough.
- The dough will be squishy so make it into a sausage shape, wrap in clingfilm and leave in the fridge for an hour.
- After an hour, remove the dough from the fridge and the clingfilm and slice into discs 1 – 1.5cm thick.
- Place on a greaseproof-papered baking tray and bake for 15 minutes until golden.
- Remove and leave to rest until cold. Due to the coconut oil, they’ll still be squishy when you first remove them but will harden up slightly after cooling. They will be delicate and can easily crumble so be careful!
- Keep in the fridge in an air-tight container for up to 1 week.
To see the full recipe, take a look at Miso Tasty.
Have you used miso in different ways other than in soup? Tell us your recipe and you could be featured on Healthy Living London!
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