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Hojicha Miso Mountain Cookie Hojicha is a Japanese roasted green tea that is nutty, malty, toasty, and a little oaty. This cookie recipe has all of those flavor notes with the addition of hojicha, miso, tahini, and oat flour. They are delicious with a crispy edge but gooey center. Here are some notes: · You can use buckwheat flour in place of oat flour. I prefer light buckwheat flour as I find the darker one really overpowering. · You can substitute maple sugar with light brown sugar. · I haven’t tested this, but I think it would be easy to replace the egg with 50 g of applesauce. The cookies might be a bit crumblier and they won’t spread the same, but should work. · If you don’t want to use white chocolate, simply increase amount of 70% chocolate to 6 ounces (170 g). · If you have never tasted hojicha, start with 6 grams of the powder. I like it a bit more intense so I go straight for the 9 grams. · Folding the hojicha at the very end creates a swirl effect in the cookie I enjoy. I also like to have pieces of cookie with more pronounced flavor. Makes 12 cookies 1 1/4 cup (130 g) gluten-free oat flour 1/4 cup (30 g) tapioca starch 1/2 teaspoon baking soda 7 tablespoons (100 g) CAP Beauty Extra-Virgin Olive Oil 1 cup (160 g) maple sugar 1/3 cup (85 g) tahini 1 large egg 2 tablespoons (30 g) white shiro miso paste 2 teaspoons vanilla extract 4 ounces (110 g) 70% chocolate, coarsely chopped 2 ounces (55 g) white chocolate, coarsely chopped 1 to 1 ½ tablespoons (6 to 9g) CAP Beauty Hojicha Powder Sesame seeds, for rolling (optional) · In a large bowl, stir together the oat flour, tapioca starch, and baking soda. · In a medium bowl, whisk together the olive oil, maple sugar, tahini, egg, miso, and vanilla until smooth. Pour into the bowl with dry ingredients and stir to combine and no flour is visible. Fold in the dark and white chocolate until evenly distributed through the dough. Sprinkle the hojicha powder over the dough and fold it to create a bit of a swirl effect. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. · Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper. · Scoop the dough using a 3 tablespoon ice cream scoop. Roll the dough in sesame seeds (optional) and place 6 balls of dough on each baking sheet leaving 2 inches in between. · Bake the cookies for 12 to 14 minutes, rotating pans halfway through baking, until crispy on the edges and soft in the center. Let the cookies cool in the pan for at least 5 minutes before picking them up or they can fall apart. Store in an airtight container, at room temperature, for up to 3 days.
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