Miso Peanut Butterscotch Cookies (Edit recipe)

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Sweet, salty, and soft baked ✨ — these Miso Peanut Butter Butterscotch Cookies are gluten-free, dairy-free, and slightly addictive. Think classic peanut butter cookie with a pinch of salty umami twist and melted butterscotch throughout. You'll want to keep these in your dessert rotation!

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PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

10

Serves: 24

Ingredients

0.5 cup Organic Creamy Peanut Butter - Georgia Grinders
1 Tbsp Organic White Miso Paste - Thrive Market
.25 cup Almond Milk
1 Tbsp Pure Maple Syrup
1 tsp Pure Vanilla Extract
.5 cup Coconut Sugar
.5 tsp Baking Soda
2 cups Almond Flour
0.5 cup Arrowroot Flour
1 cup Butterscotch Chips

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350℉
In a bowl combine the peanut butter, maple syrup, vanilla, almond milk, and coconut sugar, and miso until smooth.
Add in the dry ingredients, except the butterscotch chips and mix well.
Fold in the chips
Scoop the cookie dough and place on baking sheets.
Bake for about 10-12 minutes.
Let cool and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	119
Fat:	6 g
Carbohydrates:	13 g
Protein:	2 g
Cholesterol:	3 g
Sodium:	91 mg
Fiber:	1 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.