East meets West with these Miso Almond Cookies. Savoury miso compliments deeply roasted nutty almonds for a winning flavour combo. Plus these cookies are super easy to make and packed full of nutritious ingredients.
You will likely have a lot of excess oil when rolling out your cookies, don’t worry this is completely normal – just blot away the excess with kitchen towel.
For a chia/flax egg combine 1 tbsp of milled chia/flax seeds in 3 tbsp of water. Leave to ‘gel’ for 10 minutes before using.
Due to the high fat content the cookies will break if moved too quickly so don’t skip the cooling process.
This dish contains the following allergens: Tree Nuts, Eggs
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125g
ground almonds
125g
almond butter
75g
raw cane sugar
55g
coconut sugar
35g
white miso paste
1
egg (or 1 chia or flax egg - see notes)
1 tsp
vanilla extract
1/2 tsp
bicarbonate of soda
4oz
ground almonds
4oz
almond butter
2oz
raw cane sugar
1oz
coconut sugar
1oz
white miso paste
1
egg (or 1 chia or flax egg - see notes)
1 tsp
vanilla extract
1/2 tsp
bicarbonate of soda
Utensils
Step 1
In a stand mixer, food processor, or using mixing bowl and spoon, add all ingredients and mix until well combined.
Step 2
Roll dough into 5cm diameter log, wrap in cling film and refrigerate for at least 30 minutes.
Step 3
Preheat oven to 180°C/350°F/Gas Mark 4 and line baking sheet with parchment or a silicone baking mat if you wish.
Step 4
Remove dough from fridge and cut half the dough into 0.5cm to 0.75cm thick slices and arrange evenly on the baking tray.
Step 5
Place tray into oven and bake for 7-8 minutes for a soft cookie, 8-10 minutes for a slightly crisp outer and chewy middle, or 12-15 minutes for a crisp cookie throughout.
Step 6
Remove from the oven and leave to cool for a good 10-15 minutes before moving to a wire rack to cool completely.
Step 7
Cut the remaining dough and cook the 2nd batch of cookies as before.
Step 8
Once cool eat all at once or store in an airtight container at room temperature for a week. For an extra special treat dip cookies in melted chocolate and sprinkle with flaked sea salt.
In a stand mixer, food processor, or using mixing bowl and spoon, add all ingredients and mix until well combined.
125g
ground almonds
125g
almond butter
75g
raw cane sugar
55g
coconut sugar
35g
white miso paste
1
egg (or 1 chia or flax egg - see notes)
1 tsp
vanilla extract
1/2 tsp
bicarbonate of soda
4oz
ground almonds
4oz
almond butter
2oz
raw cane sugar
1oz
coconut sugar
1oz
white miso paste
1
egg (or 1 chia or flax egg - see notes)
1 tsp
vanilla extract
1/2 tsp
bicarbonate of soda
Step 2 of 8
Roll dough into 5cm diameter log, wrap in cling film and refrigerate for at least 30 minutes.
125g
ground almonds
125g
almond butter
75g
raw cane sugar
55g
coconut sugar
35g
white miso paste
1
egg (or 1 chia or flax egg - see notes)
1 tsp
vanilla extract
1/2 tsp
bicarbonate of soda
4oz
ground almonds
4oz
almond butter
2oz
raw cane sugar
1oz
coconut sugar
1oz
white miso paste
1
egg (or 1 chia or flax egg - see notes)
1 tsp
vanilla extract
1/2 tsp
bicarbonate of soda
Step 3 of 8
Preheat oven to 180°C/350°F/Gas Mark 4 and line baking sheet with parchment or a silicone baking mat if you wish.
125g
ground almonds
125g
almond butter
75g
raw cane sugar
55g
coconut sugar
35g
white miso paste
1
egg (or 1 chia or flax egg - see notes)
1 tsp
vanilla extract
1/2 tsp
bicarbonate of soda
4oz
ground almonds
4oz
almond butter
2oz
raw cane sugar
1oz
coconut sugar
1oz
white miso paste
1
egg (or 1 chia or flax egg - see notes)
1 tsp
vanilla extract
1/2 tsp
bicarbonate of soda
Step 4 of 8
Remove dough from fridge and cut half the dough into 0.5cm to 0.75cm thick slices and arrange evenly on the baking tray.
125g
ground almonds
125g
almond butter
75g
raw cane sugar
55g
coconut sugar
35g
white miso paste
1
egg (or 1 chia or flax egg - see notes)
1 tsp
vanilla extract
1/2 tsp
bicarbonate of soda
4oz
ground almonds
4oz
almond butter
2oz
raw cane sugar
1oz
coconut sugar
1oz
white miso paste
1
egg (or 1 chia or flax egg - see notes)
1 tsp
vanilla extract
1/2 tsp
bicarbonate of soda
Step 5 of 8
Place tray into oven and bake for 7-8 minutes for a soft cookie, 8-10 minutes for a slightly crisp outer and chewy middle, or 12-15 minutes for a crisp cookie throughout.
125g
ground almonds
125g
almond butter
75g
raw cane sugar
55g
coconut sugar
35g
white miso paste
1
egg (or 1 chia or flax egg - see notes)
1 tsp
vanilla extract
1/2 tsp
bicarbonate of soda
4oz
ground almonds
4oz
almond butter
2oz
raw cane sugar
1oz
coconut sugar
1oz
white miso paste
1
egg (or 1 chia or flax egg - see notes)
1 tsp
vanilla extract
1/2 tsp
bicarbonate of soda
Step 6 of 8
Remove from the oven and leave to cool for a good 10-15 minutes before moving to a wire rack to cool completely.
125g
ground almonds
125g
almond butter
75g
raw cane sugar
55g
coconut sugar
35g
white miso paste
1
egg (or 1 chia or flax egg - see notes)
1 tsp
vanilla extract
1/2 tsp
bicarbonate of soda
4oz
ground almonds
4oz
almond butter
2oz
raw cane sugar
1oz
coconut sugar
1oz
white miso paste
1
egg (or 1 chia or flax egg - see notes)
1 tsp
vanilla extract
1/2 tsp
bicarbonate of soda
Step 7 of 8
Cut the remaining dough and cook the 2nd batch of cookies as before.
125g
ground almonds
125g
almond butter
75g
raw cane sugar
55g
coconut sugar
35g
white miso paste
1
egg (or 1 chia or flax egg - see notes)
1 tsp
vanilla extract
1/2 tsp
bicarbonate of soda
4oz
ground almonds
4oz
almond butter
2oz
raw cane sugar
1oz
coconut sugar
1oz
white miso paste
1
egg (or 1 chia or flax egg - see notes)
1 tsp
vanilla extract
1/2 tsp
bicarbonate of soda
Step 8 of 8
Once cool eat all at once or store in an airtight container at room temperature for a week. For an extra special treat dip cookies in melted chocolate and sprinkle with flaked sea salt.
