Who said miso can only be used in salty dishes? These cookies certainly didn’t. They only keep getting better, too: eat one still warm from the oven or cooled the next day. But you might find them at their unbeatable best after a trip to the freezer, wrapped tightly and then (obviously) thawed. Pass the plant-based milk, as well as the self-control, please.
YIELD: 26 cookies
¾ cup (144 g) Sucanat
¾ cup (144 g) turbinado sugar
¼ cup (72 g) white miso
6 tbsp (90 ml) grapeseed oil or other neutral-flavored oil
2½ tsp (13 ml) pure vanilla extract
4 tsp (16 g) whole white chia seeds or ground flax seeds
¼ cup (60 ml) fresh orange juice
2 tsp (4 g) dried Valencia orange peel or zest from a fresh organic orange
2 cups (160 g) old-fashioned rolled oats
1½ cups (180 g) whole-wheat pastry flour or all-purpose flour
¾ tsp baking powder
Pinch coarse kosher salt (if you like salty, otherwise optional)
¼ cup (weight will vary, approximately 30 g) seeds, sprouted grains, chopped nuts of choice or a combination
¼ cup (30 g) unsweetened shredded coconut
Preheat the oven to 350°F (180°C, or gas mark 4). Line two cookie sheets with parchment paper or silicone baking mats.
In a large bowl, whisk to combine the sugars, miso, oil, vanilla, chia seeds, orange juice and orange peel. Add the oats, flour, baking powder, salt, seeds and coconut on top. Stir the ingredients to thoroughly combine. Use 2 packed tablespoons (40 g) of dough per cookie, placing 13 per sheet as they don’t spread much while baking. Flatten almost to the desired shape, using the palm of your hand.
Bake for 16 to 18 minutes, or until golden brown around the edges. Leave on the sheets for 10 minutes before transferring to a cooling rack. These cookies are great eaten warm or cooled. Store in an airtight container for up to 3 days, or freeze tightly wrapped for up to 3 months.