Miso Almond Butter Chocolate Chip Cookies #Healthy

Health and happiness are on the horizon! In 2019 you can eat cookies - Miso Almond Butter Chocolate Chip Cookies - and stay healthy. The Bon Appetit magazine inspired Miso Almond Butter Chocolate Chip Cookies tames the inner Cookie Monster AND assures the adult-self you are super smart and responsible.

If you are riding the wave of au courant brown butter recipes, the Bon Appetit inspired Miso Almond Butter Chocolate Chip Cookies recipe is a must-try. Basically, it’s a healthier version of an old-fashioned chocolate chip cookie with a touch of sea salt. A crispy buttery cookie with melted chocolate meets the lips and is followed with a smile. Miso may be the new “sea salted” accent to chocolate and caramel. See my Miso Salted Caramel Topping and Orange Chocolate Swirl Cake recipe.

Here’s more good news:

Miso (a Japanese soybean paste) is packed with protein, vitamins B-12 and K. Plus the soybean paste is well known in Japan for its anti-oxidant powers.
Almond Butter is diabetic friendly. Its low-glycemic index protects blood sugar stability. Magnesium, which supports metabolism – the way the body makes energy for itself – is another reason almond butter is a star ingredient.
Dark Chocolate assists with blood flow and lower blood pressure. Apparently the sweet stuff also is good for the heart and brain! So, yes, sprinkle in dark chocolate chips for the healthiest version of Miso Almond Butter Chocolate Chip Cookies.

Gluten-Free Tip:
White (shiro) miso, available in Asian and natural foods markets, is the sweetest and mildest of miso varieties. It also tends to be smoother. If you buy one made with just soybeans and rice, it should be gluten-free. Read the label carefully, though, since miso is sometimes made with wheat or barley too.

Miso Almond Butter Chocolate Chip Cookies

healthy desserts healthy miso chocolate chip cookies

A crispy buttery cookie with melted chocolate meets the lips and is followed with a smile. Miso may be the new “sea salted” accent to chocolate and caramel.

This Bon Appetit Magazine inspired recipe yields approximately 67 cookies.

Ingredients:

1¼ cups whole wheat flour
½ tsp. baking soda
10 Tbsp. unsalted butter
1 cup (packed) dark brown sugar
1 large egg
⅓ cup smooth almond butter
¼ cup miso (I recommend white miso which is the sweetest mildest variety of miso.)
1 tsp. vanilla extract
1½ cups dark chocolate chips
Demerara sugar for sprinkling

Directions:

Preheat to 350°.
Melt butter in a small saucepan over medium heat; stir regularly, watch for foam and then a light brown hue. (5 to 6 minutes) Transfer to a large bowl and let cool 5 minutes.
Stir in the brown sugar. Add the egg and mix until smooth. Spoon in the almond butter, miso, and vanilla and mix until well combined.
Pour in the flour and baking soda.
Gently fold in the chocolate chips.
Let the dough rest 10 minutes.
Scoop 1-tablespoonful of dough and roll into a balls. Place on parchment paper lined cookie sheets. Arrange on 2 parchment-lined baking sheets, spacing 2" apart. Dipping a small fork in water, make hashtag patterns on the cookies.
Sprinkle with Demerara sugar.
Bake cookies for 12 minutes or until the edges are brown and firm. Rotate the cookie sheets halfway through the bake.
Cool for a few minutes and bon appetit!

Wishing you great health and desserts in 2019!

The Ninja Baker

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

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#healthy #miso #chocolatechip #cookies #almondbutter #healthydesserts