When it comes to miso paste, most people probably don’t think of desserts. However, this ancient Japanese specialty is increasingly found in modern sweet recipes, as it brings a depth of flavor with its distinct umami character. It pairs especially well with caramel-like flavors and other fermented products (like chocolate).
In our cookie recipe, we use dates, which have a slightly caramel-like taste, and brown sugar. Brown sugar can be substituted with coconut sugar, which has an even stronger caramel flavor.
Ingredients:
- 200 g flour
- ⅔ tsp baking soda
- 200 g brown sugar
- 120 g (vegan) margarine, at room temperature
- 1 ½ tbsp miso paste
- 1 flax “egg”*
- 100 g soft dates*
- 100 g walnuts
Instructions:
- Pit and finely chop the dates. Roughly chop the walnuts.
- Sift the flour into a bowl and mix it with the baking soda.
- Using a mixer, blend the margarine, sugar, flax “egg,” and miso. Add the flour mixture, then fold in the chopped dates and walnuts.
- Cover the dough with a plate and refrigerate for at least 30 minutes.
- Preheat the oven to 180°C (356°F). Line a baking tray with parchment paper.
- Scoop small balls of dough with a small ice cream scoop or teaspoon and place them on the tray. Flatten gently with wet fingers if thinner cookies are desired. Leave space between them, as they will spread during baking.
- Bake for 13–15 minutes at 180°C, until the edges turn golden brown. Let rest on the tray for 5 minutes before carefully transferring to a wire rack to cool.
Notes:
To make a flax “egg,” mix 1 tbsp ground flaxseed with 3 tbsp water. Let sit for 15 minutes until gelled.
If the dates are not soft enough, soak them in warm water for 15–30 minutes.
Recipe by: Zulejka Javeršek, author of the blog Uglašena kuhinja.
