Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

miso butter cookies

From the recipe box goody, goodies by


a fritter about making my own miso plunged me into a sudden obsession with the stuff. Liz Crain linked to her post about Jorinji miso -- the local product available at the market three blocks form my home -- and I couldn’t resist buying their new chickpea miso and trying my hand at miso butter cookies.

this recipe is equal parts what-seemed-right (I bought tahini for the project) and what-I-had-on-hand (the maple syrup and combination of flours are my baking standbys). it could use a lot of variation, as the resulting cookie tends to crumble terrifically, although you may find yourself licking your finger to pick up whatever crumbs escape you.


¾ cup unsalted butter, softened
4 tsp. chickpea miso (or whatever miso you have available)
½ cup tahini
2 to 3 Tbsp. hazelnut butter (or other nut butter)
½ cup maple syrup
1 egg
1 cup brown rice flour
1 cup whole wheat pastry flour
1 tsp. baking soda


  1. Preheat oven to 300 degrees.
  2. Cream together butter, miso, tahini, and other nut butter, until fluffy.
  3. Add maple syrup and mix well.
  4. Add egg and mix again until smooth.
  5. In separate bowl, mix together flours and baking soda.
  6. In three additions, mix flour mixture together with butter mixture, until well combined.
  7. Using wet hands, form into cookies about ¾ inch high and 1-3 inches in diameter.
  8. Bake just until bottoms and edges begin to turn golden.

This content is from the goody, goodies collection.

There is 1 comment on this item
Add a comment
0% recommend this recipe
1. by Tiffany Hutchinson on Aug 22, 2012 at 7:34 PM PDT

I will try this tonight, thanks!

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice