Description
These massive, vegan cookies blend the savory depth of white miso with rich dark brown sugar for a salty-sweet umami explosion. Using the pan-banging technique, they achieve perfectly rippled edges and a tender, marbled center that redefines the classic caramel treat.
Ingredients
- White Miso Paste
- Flax meal
- Aquafaba (chickpea liquid)
- Vegan Butter
- Almond Flour
- Dark Brown Sugar
- Cardamom
- Granulated cane sugar
- Vanilla
- Salt
- Baking soda
- All-purpose flour
Instructions
- Whisk the flax meal and aquafaba in a small bowl and let the mixture sit for 5 to 10 minutes until it thickens into a flaxafaba egg.
- Stir together softened vegan butter, miso paste, and dark brown sugar in a separate bowl until well combined, then refrigerate the caramel core until firm.
- In a medium bowl, cream softened butter and granulated cane sugar together, then mix in the thickened flaxafaba egg, cardamom, vanilla, and salt.
- Gently fold in the almond flour and baking soda before adding the all-purpose flour, mixing until just combined without overworking the dough.
- Cover and chill the dough in the refrigerator for 12 to 30 minutes and preheat your oven to 350 F (180 C).
- Spoon blobs of the chilled miso caramel over the dough and swirl 4 or 5 times with a knife to create a marbled effect.
- Portion the dough into 60-gram scoops on a lined baking tray and bake for 12 to 14 minutes, using the pan-bang method at the 8, 10, and 12-minute marks to create ripples.
Notes
For the most distinct marbling, ensure the miso caramel core is properly chilled before swirling it into the dough. When performing the pan-bang method, a firm, flat tap on the counter is essential to deflate the cookies and create those signature ripples. If you find your cookies are spreading too much, try chilling the portioned dough balls for an extra 10 minutes before they hit the oven.
- Prep Time: 25 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American-Japanese Fusion