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Oat-Almond-Miso Cookies For a recipe that doesn’t have any added chocolate, nuts or add-ins, these cookies are perfectly textural. The oat and almond flour have a bit of tooth but the cookie is equally tender and soft. They remind me of the traditional digestive cookies I grew up eating for breakfast. There is no dairy in here but the miso and maple create a buttery caramel effect that feels very rich. I cannot wait to hear what you think. A few notes about this recipe: - Make sure your almond butter is unsweetened, that is stirred really well, and that you don’t have too much separated oil or no oil at all. I haven’t tested the recipe using peanut butter but I imagine it will work although I find peanut butter runnier than almond butter. - If you have never used miso before, you can find it in the refrigerated section in your supermarket, usually next to other fermented foods. Use white “mellow” miso or shiro miso. It is fermented for less time than other varieties. It is mild and easily adaptable to suit many recipes. I find it adds a buttery-caramel-like flavor to baked goods without using any dairy. - Maple sugar can be tricky to find sometimes but it is really worth seeking it out. It packs a punch and adds so much flavor. You can substitute granulated maple sugar with fine granulated coconut sugar or light brown sugar. The flavor and color will be different but you really need a bit of granulated sugar in the recipe. I wouldn’t use all liquid maple syrup. - I know many of you cannot tolerate oats, even when gluten-free. Use sorghum or millet flour instead. I haven’t tested the recipe that way but it should work. However, I presume the texture of the final cookie will be slightly drier. - I have baked these cookies right after mixing and they come together but chilling the dough for a few hours really helps develop their flavor and texture. - I really recommend you get yourself a large ice cream scoop for scooping cookies. Mine is a 3-tablespoon scoop. I don’t even know the brand but makes it easier to portion doughs so all cookies bake evenly. - Let the cookies cool completely before eating. I would even go as far as saying that I prefer them a day old. Makes 12 cookies 1/4 cup (65 g) well-stirred almond butter 1/4 cup (65 g) mellow white miso (shiro miso) 1/4 cup (80 g) maple syrup 1/4 cup (50 g) maple sugar 2 teaspoons vanilla extract 1/2 cup (110 g) extra-virgin olive oil 1 cup (120 g) gluten-free oat flour 1/2 cup (50 g) finely ground almond flour 1/4 cup (30 g) tapioca starch 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1. Combine the almond butter and miso in a medium bowl. Stir them together with a wooden spoon to create a smooth paste and loosen up the miso. Add the maple syrup, sugar, and vanilla and whisk together. Add the olive oil and continue whisking until smooth. 2. In a separate bowl, stir together oat and almond flours, tapioca starch, baking soda, and baking powder. Add to the wet ingredients and whisk until you have a smooth loose cookie dough. Initially, it might appear too loose to be cookie dough but don’t fret, it will set in a few minutes (especially after chilling). 3. Place parchment paper or plastic wrap over the dough so it touches the surface directly and transfer to refrigerator for at least 4 hours, preferably 8 to 12 hours. 4. Preheat oven to 350F. Line two baking sheets with parchment paper. Scoop 3 tablespoons of dough for each cookie, round them, and placed on the prepared baking sheets – 6 cookies per sheet. 5. Bake for 10 minutes. Remove baking sheets from oven and tap them on your stove or heatproof counter 4 to 5 times until cookies deflate slightly. Return baking sheets to oven and continue baking for another 3 to 4 minutes until cookies are golden brown. Remove cookies from oven and let them cool for at least 15 minutes before lifting. Store in an airtight container at room temperature for up to 5 days.
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