SESAME MISO SNICKERDOODLES
Get ready to swoon over your new favorite cookie with crunch, chew, and just the right amount of salty, sweet and nutty thanks to the perfectly nuanced flavors of miso and sesame.
S’mores 2.0 are delicious and unexpected when you swap out graham crackers for these snickerdoodles.
SEASME MISO SNICKERDOODLES
Makes 16 cookies
This recipe was originally inspired by Aran Goyoaga’s Sesame Snickerdoodles in Cannelle et Vanille Bakes Simple; however, I was missing half the ingredients! Nonetheless, I worked some magic, made a few changes, and the result has been on repeat ever since.
6 tablespoons unsalted butter or dairy-free butter, at room temperature.
1/4 cup chickpea miso or mellow white miso
1/2 cup plus 2 tablespoons sugar, divided
1/4 cup light brown sugar
2 teaspoons vanilla extract
1 teaspoon flaxmeal plus 3 teaspoons water (or 1 egg)
1 1/4 cups Bob’s Red Mill 1-to-1 Gluten-Free flour blend
1 teaspoon lemon juice (1 teaspoon cream of tartar)
1/2 teaspoon baking soda
1 teaspoon cinnamon plus 1/2 teaspoon, divided
2 tablespoons raw white sesame seeds
Optional: dried rose petals
HOW TO MAKE ITIn a small bowl, combine the flax and water. Set aside for 5 minutes.
Meanwhile, in a medium bowl, beat the butter, miso, 1/2 cup sugar, brown sugar, vanilla, and lemon juice for 2 to 3 minutes on medium speed with a hand mixer, or until very light and airy. Add the flax mixture and beat another 2 minutes.
In a small bowl, whisk together the flour, baking soda, and 1 teaspoon cinnamon. Add to the butter-miso mixture and beat on medium speed until the dough is very smooth and airy, about 30 seconds. Put the mixer in the fridge for 15 minutes.
Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
In a small sauté pan, toast the sesame seeds over medium heat until light golden brown, 1 to 2 minutes. Keep an eye on them! They brown very quickly! Transfer to a small bowl to cool. Once cool, add the remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar.
Scoop 1-1/2 tablespoon mounds of dough and roll in the sesame seed mixture. Place on baking sheets, leaving 3 inches of space between the mounds. About 6 fit on a baking sheet.
Gently flatten with your fingers. Bake for 8 to 9 minutes, or until the cookies are a light golden brown and the tops have cracked, and edges are crispy. The center will stay soft as the cookies cool. Cool on baking sheet for 10 minutes (otherwise they might fall apart). The cookies keep well for 3 days.