Description

These sophisticated Miso Caramel Cookies offer a perfect harmony of salty and sweet flavors with a stunning marbled appearance. Featuring crisp, buttery edges and a soft, chewy center enhanced by the deep umami of miso, they are a modern heritage treat that is both dairy-free and eggless.

Ingredients

1 tablespoon flax meal
3 tablespoons aquafaba
1/2 cup softened plant-based butter
3/4 cup granulated cane sugar
2 tablespoons miso paste
1/4 cup dark brown sugar
2 tablespoons softened plant-based butter (for swirl)
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup almond flour
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour

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Instructions

Whisk the flax meal and aquafaba in a small bowl and let it sit for at least 5 to 10 minutes until it forms a gel-like consistency.
Prepare the miso swirl by mixing 2 tablespoons of softened butter, miso paste, and dark brown sugar in a separate bowl, then refrigerate until firm.
Cream together 1/2 cup of softened butter and granulated sugar, then stir in the thickened flaxafaba egg, vanilla, cardamom, and salt.
Fold in the almond flour and baking soda, then gently mix in the all-purpose flour until the dough just comes together.
Cover and chill the dough in the refrigerator for 12 to 30 minutes while preheating your oven to 350°F (180°C).
Spoon blobs of the chilled miso caramel over the dough and use a chopstick to swirl them 4 or 5 times for a marbled effect.
Portion the dough using a large scoop onto parchment-lined trays, ensuring a 3-inch space between each cookie.
Bake for a total of 12-14 minutes, tapping the tray firmly on the counter at the 8-minute and 10-minute marks to create signature ripples.

Notes

To ensure the most distinct marbling, avoid over-swirling the miso paste into the base dough; a few gentle turns are all you need. For the best texture, use a light-colored aluminum baking sheet, which promotes even browning without scorching the delicate sugars in the miso. These cookies develop a deeper flavor if the dough is allowed to rest for the full 30 minutes before baking.

Prep Time: 40 mins
Cook Time: 14 mins
Category: Dessert
Method: Baking
Cuisine: Fusion