Ginger Miso Peanut Butter Cookies

Ginger Miso Peanut Butter Cookies

A Japanese take on classic peanut butter cookies. The combination of sweet, savory, and spicy is pretty awesome :-) These decadent treats just happen to be dairy-free and gluten-free. (Learn more about these cookies in my blog entry.)



Ingredients / Directions: 

Have all your ingredients at room temperature. Mix together by hand:

1 1/4c natural peanut butter
3 Tbsp white miso paste
1/4 c honey
1/4 c packed brown sugar
1 egg (lightly beaten)
2 Tbsp starch (tapioca starch or corn starch)
1 1/2 tsp cinnamon
1 tsp vanilla
1/2 tsp baking soda

Next mix in:

1/2 c chopped candied ginger

Roll generous teaspoons of batter into balls, place on parchment or silicone lined cookie sheet, and press with a fork. Bake in a preheated oven at 350 for 8-12 minutes, or until lightly browned. Wait a few minutes before transferring the cookies to a cooling rack.

Enjoy :-)

*Celine of Have Cake, Will Travel made a lovely vegan version of these cookies.


sugar replacement?

Hi - do you think a liquid sweetener like maple syrup or agave syrup will work? Not sure if you tried it when experimenting. Wonder if the liquid would affect the recipe. What do you think? I'm dying to make this. Thanks!

Hey Koala :) I haven't tried

Hey Koala :) I haven't tried with all liquid sweetener. If you wanted to make it using all honey (1/2c), you'd probably need to up the starch to 4Tbsp, and lower the oven temp temp to 325 (as honey browns really fast). The same formula would probably work with the equivalent of agave of maple syrup - though I think an oven temp of 350 would work better... if you baked half the batch at 325, and the other at 350, then you'd know for sure. Please let us know how it goes! (Oh, and if you like your cookies a bit less sweet, 1/3c of liquid sweetener + 3Tbsp starch, or 1/4c of sweetener and 2 Tbsp starch should work well.)

will make these again, and again, and again...

I made the ginger miso pb cookies this evening and they are DELICIOUS!!! I made half the batch to make sure my replacing the brown sugar w/ agave didn't botch it up. My daughter was helping me so I was a bit scattered. I measured out the agave and she poured it in then I realized it was the total sugar amount so I didn't add honey either. Also I added more cornstarch than I anticipated - ended up putting in 2 TB for half the recipe. My "mistakes" worked so I'll make the recipe again the same way. I'm going to stock up on the chunky peanut butter so I can have the ingredients readily available so I can make these whenever the craving strikes! Thanks for sharing. I'm going to check out the other recipes on your blog. :)


Oh never mind. Reread your reply and I did get the starch amount right so YOU were right on.

Lovey blog post & pic with

Lovey blog post & pic with the altered recipe (using all agave syrup): Yummy! Ginger miso peanut butter cookies


Patty - I love black/dark miso & ginger, but dont really care for peanuts...any thoughts on subbing peanut butter for almond butter and white miso for dark (maybe less than what your recipe calls for)? Thanks!

Hi there, Almond butter +

Hi there,
Almond butter + dark miso + ginger sounds great to me. I would try using 2 Tbsp of dark miso initially - and then use more or less, based on the results, for my next batch. Please do let us know how it goes!