Miso Caramel Cookies

• servings: 11 servings
• active time: 30 minutes
• total time: 44 minutes

Ingredients

1 flaxafaba egg or egg

1 stick (114 g) butter

1 cup + 2 tbsp (228 g) granulated cane sugar*

1/8 tsp cardamom, optional*

1/2 tbsp vanilla extract

1/8 tsp salt

2/3 tsp (3.3 g) baking soda

2 1/2 tbsp (18 g) almond flour

1 1/2 cup + 1 tbsp (194 g) all purpose flour

1 tbsp (14 g) softened butter

1 1/2 – 2 (27 – 36 g) tbsp miso paste

3 (40 g) tbsp dark brown sugar

Directions

Whisk together aquafaba and flax meal and set aside for 5-10 minutes until thickened.

Stir the softened butter, miso paste and dark brown sugar in another bowl until well combined and then place into the fridge.

In a medium bowl, use a spatula to mix together softened butter, sugar, flaxafaba egg, cardamom, vanilla and salt. Mix in the almond flour and baking soda. Add the flour and mix gently, using a scoop and folding motion until dough comes together.

Cover and refrigerate for 12-30 minutes.

In the meantime, pre-heat the oven to 350 F (180 C) and mix the miso caramel together in a small bowl.

Remove dough from the fridge and spoon the miso caramel over the dough (about 3-4 blobs). Use a paring knife or chopsticks to swirl the miso caramel into the cookie dough (about 4-5 times). For a aesthetic caramel-marble look, be careful not to over-mix.

Using a 3 or 4 tbsp cookie scoop (about 60 g each), portion the dough onto a lined baking tray about 3 inches apart. Note! Try to keep the caramel on top of the dough. Miso burns quite easily, so by keeping most of it on top of the dough, it will burn less since it’s not in contact with the super hot pan when baking.

Bake for 8 minutes, remove from oven and tap on counter. Bake for another 2 minutes and tap on counter. Bake for another 1-2 minutes or until it puffs up, and tap on counter. Bake for a total of 12-14 minutes.