If you’ve watched any of our other How To videos, you know I hate baking and following directions. But Miss Jennifer Harris, my partner in crime in the kitchen, told me she makes killer miso cookies, so I had to try them. Plus, every time she makes me bake, I get better and better.

These cookies are the perfect combination of sweet and salty, chewy and crunchy. If you’re really into the miso flavor and are looking for a cookie that isn’t as sweet, reduce your amount of sugar by a 1/4 cup.

miso cookies recipe ingredients: peanut butter nibs, cacao, and miso

close ups of cacao nibs and peanut butter jars

mixing cookie ingredients in bowl

cookie dough balls laid out on cooke sheet

miso cookies finished product


2 cups of crunchy peanut butter

2 cups of Light Brown Sugar, packed

2 large eggs

1/2 cup of white miso

1/2 cup almond flour

3/4 cup of cacao nibs

3/4 cup of chocolate chips


  1. Preheat oven to 350 degrees
  2. Mix eggs sugar and miso with an electric mixer
  3. Add peanut butter and almond flour and hand stir
  4. Add nibs and chocolate chips and hand stir
  5. Line a baking sheet with parchment paper
  6. Scoop out approx. 1 TBSP of dough and arrange cooking on baking sheet, leaving 1″ between each one
  7. Gently flatten with a smaller piece of parchment paper (they are sticky and will stick to a fork or your hand)
  8. Bake for 10 min.
  9. Let them cool for about 10 min on the baking sheet before removing them to a cooling rack. (Letting them set is crucial for this type of cookie texture. Don’t skip this step)

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