I know what you might be thinking…Ginger Miso Tahini Cookies…sounds weird. But if you like the taste of peanut butter cookies, then you are going to love these!
When my dear friend Lacy Davis from Super Strength Health came to me saying that we need to make a clean and healthy version of a Miso Tahini Cookie, I said DONE! These cookies are light, fluffy, nutty, a little bit sweet and a little bit salty, and of course, they’re healthy too!
I’m typically a bit hesitant to cook miso because heating it up past 115º kills all of healthy, living bacteria in it, but for these cookies I decided to make an exception. It truly is more for taste than for medicinal purposes anyways.
Ginger Miso Tahini Cookies
yields 10-12 cookies
HERE’S WHAT YOU NEED:
- 1 cup oats
- 1/2 cup almonds
- 1/4 cup coconut sugar
- 1/4 cup almond milk
- 2 T tahini
- 2 T light miso (chickpea miso preferred)
- 1 teasp baking powder
- 1 T fresh ginger
HOW IT’S MADE:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Place oats and almonds in a high speed blender or food processor and blend until it becomes a fine powder.
- Using a fine zester, grate off about 1 tbs of fresh ginger.
- In a small bowl, mix together ginger, sugar, milk, miso, tahini, salt, and baking soda until well-incorporated and smooth.
- Add the flours and stir until just mixed in.
- Using two spoons, scoop up a spoonful of the dough and scrape it off with the other one onto your cookie sheet. They may look like doughy blobs for now, but don’t worry, they’ll turn into beautiful cookies soon enough.
- Bake for 9-10 minutes or until the bottom of the cookie is nice and golden.
- Remove from the oven and let cool on the pan for 5 minutes before transferring to a wire rack.
- Best eaten warm!