"Vegan miso pecan white chocolate cookies with the perfect combination of crunchy and chewy and the perfect balance of sweet and salty."
Vegan miso pecan white chocolate cookies
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Prep time: 15mins
Cook time: 12mins
Serves or Makes: 12
Recipe Card
ingredients
- 55 gram Pecan, lightly roasted
- 75 grams Vegan white chocolate
- 25 grams Miso paste
- 85 grams Sugar
- 50 grams Moist brown sugar
- 1/4 tsp Ground cardamom
- 80 gram Vegan butter, margarine
- 1 gram Salt
- 1 grams Vanilla powder
- 10 grams Cornstarch
- 170 grams Flour
- 3 grams Baking powder
- 2 grams Baking soda
- 15 grams Soy milk
Method
Step 1
Add the sugars, salt and spices. Mix the margarine with the paddle attachment until you reach a soft and smooth texture (do not overwhip the margarine) add the oat milk and mix again until incorporated. Add the dry ingredients all at once and mix on low speed until you have a well combined dough. Add the miso paste an mix again until just combined. Add the slightly roasted pecan nuts and the chopped white chocolate. Mix shortly until just combined. Place the dough onto a piece of baking paper and form a log using your hands. Then roll the log inside the baking paper and tighten with the help of a dough cutter for example.
Step 2
You want to tighten the roll so it gets a nice round log shape. Tighten the ends of the baking paper. Store the cookie log in the fridge for a few hours before cutting into 2cm thick slices and baking at 175°C for about 12 minutes until lightly golden brown on the edges. Cool down completely before placing in an airtight container. These logs can be perfectly frozen and defrosted as needed.