21.05.2010 Giveaway Winner & Ginger Miso PB Cookies

Courtney won the giveaway! Have fun baking up a storm, miss C.

In other delicious news, I recently posted a blurb about Patty‘s cookies on Baking Is Hot (swear to all miso gods, if I have to type in one more link…) and decided to whip up a veganized version of them. I have no regrets!

It seems to me the miso adds a touch more sweetness to the peanut buttery deal, but that could be because my shiro miso is reduced in sodium and yeah, rather sweet tasting. I definitely recommend it and am posting the altered version of the recipe here. One of the changes I made is obviously that I halved it because I’m already drowning under baked goods as it is but just couldn’t resist trying these ones.
You may notice I used less peanut butter than half a recipe would normally call for: I may not be the best at math, but this was actually done on purpose and worked out well.
I also didn’t have candied ginger, so I simply replaced it with ginger powder instead.

They are rather tender, which is a nice change, but I am already planning to play around with them a bit by adding 1 extra tablespoon cornstarch to up the crisp just a little bit, as well as flattening them out more before throwing them into the oven as they don’t spread much if at all while baking, and finally, to use a 325°F (170°C, or gas mark 3) oven, baking them for a longer time if needed so that they brown up just a touch less quickly due to the amount of fat and the fact they contain agave. But they truly are already perfect as is, I’m just being mega nit-picky here.

You can make them smaller if you prefer of course, even though they’re not HUGE-huge.
I’ll spare you any miso joke as a conclusion to this post. Aren’t I a peach?

Ginger Miso Peanut Butter Cookies:
adapted from Pattycake

1/2 cup (128 g) natural crunchy peanut butter
1 1/2 tablespoons (22 g) shiro miso
2 tablespoons (42 g) light agave nectar
2 tablespoons (28 g) packed light brown sugar
1 tablespoon (7 g) flax meal
1 tablespoon (8 g) cornstarch
1 teaspoon ginger powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda

Preheat oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper or a silicone baking mat.
Combine all ingredients in a medium bowl. Divide dough in 4 equal portions. Place on a parchment paper or silicone baking mat-lined cookie sheet.
Bake for 8 minutes or until golden brown around the edges.

Yield: 4 big cookies