Miso Almond Butter Cookies are a must try when it comes to easy healthier cookie recipes! They are ready in less than 20 minutes and can be made with ingredients you already have on hand! 

When most people think of miso, desserts probably do not come to mind. This is actually one of the reasons I decided to share this cookie recipe! If you have been around here for any time at all you know I have several miso recipes in the bank, but they aren’t considered desserts. 

Check Out These Recipes That Contain Miso Paste: 

• Miso Tahini Dressing
• Miso Noodles
• Tomato Corn Salad & Miso Dressing

So I am switching things up and combining miso with almond butter (along with a few other ingredients) to make some of the best cookies you have ever tasted! 

Why Add Miso to Cookies? 

Miso paste is made when soybeans are mixed with a type of grain, some salt, and cultured with koji (the scientific name being Aspergillus oryze), a type of mold. 

I am using white miso paste for these almond butter cookies and the reason is that it is a sweet variety of miso that is often used in condiments and sauces. 

Other miso pastes such as yellow or red have an earthy flavor and can sometimes overpower other ingredients. 

Ingredients for Miso Almond Butter Cookies 

whole wheat pastry flour

baking soda

baking powder

unsalted butter

maple sugar

egg

almond butter

white miso paste

vanilla extract 

How to Make Almond Butter Cookies with Miso Paste

Prepare your baking sheet by lining it with parchment paper or a baking mat, then preheat your oven to 350 degrees. 

Mix together the flour, baking soda, and powder in a small mixing bowl. 

In another bowl, whisk together the sugar, butter, and egg until it’s smooth. Add in the miso, almond butter, and vanilla and stir until it’s combined. 

Scoop the cookie dough out, two tablespoons at a time and form a ball. Place them on the cookie sheet leaving one to two between each one. 

Using the back of a fork make a criss cross pattern on the top of each cookie dough ball. 

Bake for 12 to 15 minutes. Be careful not to overcook them, they should be lightly brown when they are ready. 

Is There a Certain Kind of Almond Butter to Use? 

Not in this case! You can use a creamy almond butter or crunchy, the choice is yours! 

When you are shopping be sure to check the labels. There’s no need for added preservatives, sugars, partially hydrogenated oils, trans fats, or artificial ingredients in nut butter. That means you should see almonds and salt listed for the ingredients! 

Also, just in case you were wondering, nut butters are a great source of Vitamin E, fiber, and healthy fats. The protein profile ranges depending on the type of nut butter and the serving size, but is a good source especially for vegans and vegetarians. 

More Delicious Cookie Recipes You Will Love: 

• Almond Flour Peanut Butter Cookies
• Almond Flour Oatmeal Chocolate Chip Cookies
• Tahini Chocolate Chip Cookies
• Chickpea Flour Cookies
• Vegan Sugar Cookies
• Vegan Oatmeal Cookies

Miso Almond Butter Cookies

Miso Almond Butter Cookies are a must try when it comes to easy healthier cookie recipes! They are ready in less than 20 minutes and can be made with ingredients you already have on hand!

5 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 12 cookies

Author: Abbie

Ingredients

• 1 1/2 cups whole wheat pastry flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ cup unsalted butter melted
• ¾ cup maple sugar
• 1 large egg beaten
• 1/3 cup almond butter creamy or chunky
• ¼ cup white miso paste
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
• In a bowl, mix together flour, baking soda, and baking powder.
• In a separate bowl, whisk together butter, sugar, and egg till smooth. Add almond butter, miso, and vanilla and stir till combined.
• Add dry ingredients to wet ingredients, combining well.
• Scoop dough (2-tablespoons per scoop, or about the size of a golf ball) and roll into a ball. Place on lined baking sheet, approximately 1 to 2 inches apart, and make a crosshatch pattern with a fork across the top of each dough ball.
• Bake cookies until lightly brown, being careful not to overcook, 12 to 15 minutes.

Video

Notes

Note: place in an airtight container at room temperature for up to one week.