Dairy-Free Almond Flour Peanut Butter Miso Cookies

Yield: 16–20 cookies
Time: 15 mins prep + 10–12 mins bake

Ingredients:

• 1/2 cup coconut oil (softened but not melted) or vegan butter
• 1/2 cup natural peanut butter (unsweetened, smooth)
• 1/4 cup white or yellow miso paste
• 1/2 cup light brown sugar
• 2 tbsp coconut sugar or regular sugar
• 1 large egg (or flax egg: 1 tbsp flaxseed meal + 2.5 tbsp water, rested 5 min)
• 1 tsp vanilla extract
• 1 3/4 cups blanched almond flour
• 1/4 tsp baking soda
• Optional: 1/2 cup dairy-free chocolate chips, chopped nuts, or toasted coconut
• Flaky sea salt (for garnish)

Instructions:

1. Mix wet ingredients:
   Cream together coconut oil, peanut butter, and miso until smooth. Add in sugars and mix well. Stir in egg (or flax egg) and vanilla.
2. Add dry ingredients:
   Fold in almond flour and baking soda until fully combined. Stir in any mix-ins.
3. Chill (important):
   Chill the dough for 30 minutes to prevent excess spreading.
4. Bake:
   Preheat oven to 350°F (175°C). Scoop dough (about 1.5 tbsp per cookie) onto a parchment-lined baking sheet. Flatten slightly. Top with flaky salt.
5. Bake for 10–12 minutes until edges are golden. Let cool completely on the baking sheet.