If you are looking for a new healthy cookie obsession, congrats you have found it
Miso Peanut Butter Chocolate Chip cookies! Developed to be fluffy, cakey, and bakery style - ye they’re gluten and dairy-free (though you’d never know if you tasted them). I love a peanut butter cookie so much that i genuinely get sad when i eat a bad one, so i’ve been making my own for years to avoid disappointment. It’s working out well for me.
this recipe is great because it comes together quickly but it also uses wholesome ingredients and unrefined sweeteners like almond flour and maple syrup. Hope you enjoy my dream peanut butter cookie
Miso Peanut Butter Cookies
Ingredients
⅓ cup peanut butter
⅓ cup maple syrup
3 tbsp coconut oil, melted and cooled
1 egg, best at room temperature (can sub 2 flax eggs for vegan option)
1 tbsp miso
1 tsp vanilla
1 ½ cup almond flour
3 tbsp coconut flour
¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
Chocolate chips (measure with soul)
Method
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Cream together the peanut butter, maple syrup, melted & cooled coconut oil, miso, and vanilla until smooth. In a separate bowl, whisk the almond flour, coconut flour, baking agents and salt together. Combine the wet and dry ingredients. Fold in chocolate chips. Use a cookie scoop to scoop out even amounts of cookie dough onto your pan - repeat with the dough, and slightly press the cookies down on the sheet with your hands to flatten ever so slightly. Bake for ~20-25 minutes or until the cookies are golden on the bottom and sides. Let cool and enjoy. Healthy dessert | healthy cookies | peanut butter cookies | gluten-free baking | easy recipes.
If you’ve ever found yourself disappointed by bland or crumbly peanut butter cookies, this miso peanut butter chocolate chip cookie recipe is a game changer. The addition of miso not only adds a subtle umami depth but also enhances the overall sweetness and flavor complexity, giving these cookies a bakery-style quality that’s hard to achieve in gluten-free baking. One thing I appreciate about this recipe is how it balances wholesome ingredients with convenience—using almond and coconut flours keeps the texture moist and fluffy without the dense heaviness sometimes found in gluten-free desserts. Plus, unrefined maple syrup replaces refined sugars, making it a better option for those who want a healthier sweet treat. A tip from my experience is to ensure your coconut oil is melted but completely cooled before mixing; this helps to keep the batter creamy and prevents separation. Using room temperature eggs (or flax egg substitutes for vegan baking) also contributes to the ideal cakey texture. I love folding in generous amounts of chocolate chips “measured with soul” as described—it means really loading the cookies up so every bite has gooey melted chocolate. When shaping the cookies, flatten them slightly by hand to promote even baking, which results in golden, chewy edges and a tender center. Baking time can vary depending on your oven, but 20 to 25 minutes is usually perfect. I recommend checking the cookies by looking for golden edges and bottoms. Allow them to cool before enjoying to let the flavors meld and the texture set. Overall, this recipe is perfect for anyone who craves a satisfyingly rich peanut butter cookie but wants to avoid gluten and dairy. It’s also a wonderful way to sneak in miso, an ingredient typically reserved for savory dishes, into a sweet healthy treat. I’ve made these cookies multiple times, and they never fail to impress both myself and guests!
When they’re that big, do they bake all the way through? Because I don’t like raw dough cookies 🥺