Miso Chocolate Tahini Cookies
Miso Chocolate Tahini Cookies
INGREDIENTS
{Dry mix}
1 1/2 cup all-purpose flour
1/2 tsp baking soda
1 tsp cinnamon
{Wet mix}
8 tbsp unsalted butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 flax egg
1/3 cup tahini
2 tbsp white miso paste
1 tsp almond extract (can use vanilla instead but I highly recommend the almond
DIRECTIONS
Preheat oven to 350f
In a small bowl, whisk together dry ingredients until just combined
In a separate larger bowl, cream together the softened butter and two sugars
Add flax egg and beat until combined
Add tahini, miso paste, and almond extract; beat until combined
Fold the dry ingredients into the wet until JUST combined
Using wet hands, or a cookie scoop, form 2” cookie dough balls (of goodness); freeze for 15 mins or refrigerate overnight
Place chilled cookie dough on parchment lined trays (and create a cross hatch pattern by using a fork to slightly press down on the cookie)
Bake for 15-20 mins, rotating trays midway through bake time
Let cool and drizzle/dip in chocolate glaze
Garnish with flakey sea salt
Dive in!
{NOTES}
Chocolate Glaze
INGREDIENTS
1/3 cup dark chocolate chunks
DIRECTIONS
Place in a microwave-safe bowl and heat in 30 second intervals