Description

Indulge in these Miso Caramel Cookies that blend fermented umami with sweet, buttery ribbons for a complex flavor profile. These plant-based treats feature a unique ‘flaxafaba’ binder and a pan-tapping technique that ensures perfectly rippled, chewy edges.

Ingredients

1 tbsp ground flaxseed meal
3 tbsp aquafaba (chickpea brine)
1/2 cup vegan butter, softened (plus 1 tbsp for caramel)
2 tbsp white or red miso paste
1/4 cup dark brown sugar
1/2 cup granulated cane sugar
1 tsp vanilla extract
1/4 tsp ground cardamom (optional)
1/4 cup almond flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups all-purpose flour

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Instructions

Whisk the ground flax meal and aquafaba in a small bowl and set aside for 10 minutes until it forms a thick gel.
Prepare the caramel core by vigorously stirring together 1 tablespoon of softened vegan butter, miso paste, and dark brown sugar; refrigerate until firm.
Cream the remaining softened butter and granulated cane sugar in a medium bowl, then blend in the thickened flaxafaba egg, vanilla, and cardamom.
Mix in the almond flour, baking soda, and salt, then gently fold in the all-purpose flour until just combined.
Cover and chill the cookie dough in the refrigerator for 12 to 30 minutes to improve texture and flavor depth.
Preheat oven to 350°F (180°C) and spoon small blobs of the chilled miso caramel onto the dough, gently swirling with a knife.
Portion into 12 balls using a large scoop, ensuring caramel ribbons face upward, and place 3 inches apart on a lined baking sheet.
Bake for 12 to 14 minutes total, removing the tray to firmly tap it against the counter at the 8-minute and 10-minute marks to create ripples.

Notes

For the most distinct marbling, avoid over-swirling the miso mixture; four or five gentle turns are enough to create beautiful ribbons. If you use a darker, aged miso, consider reducing the added sea salt slightly to ensure the savory notes don’t overpower the sweetness.

Prep Time: 20 mins
Cook Time: 14 mins
Category: Dessert
Method: Baking
Cuisine: Fusion