The sweet and salty combo makes these cookies so addictive! This recipe combines the unique flavor of white miso with the nuttiness of sesame seeds for a delightful treat. Perfect for those who love experimenting with fermented foods, these cookies are easy to make and a great addition to your baking repertoire.
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In a bowl, mix the all-purpose flour, almond flour, sugar, and a pinch of salt.
Add the vegetable oil and mix until the dough becomes crumbly.
Add the miso and half of a beaten egg. Mix with your hands and gather the dough into a ball.
Chill the dough in the fridge until it’s firm enough to handle.
Preheat the oven to 170°C (340°F). Roll out the dough and cut it into shapes using a cookie cutter.
Place the cookies on a baking tray lined with parchment paper. Sprinkle sesame seeds on top and gently press them in.
Bake for about 10 minutes. Baking time may vary depending on your oven and the thickness of the dough.
Chill the dough well to make it easier to handle and shape.
Adjust baking time based on the thickness of your cookies to avoid overbaking.
Use a variety of cookie cutter shapes for a festive touch.
Can I substitute white miso with another type of miso?
White miso has a mild and slightly sweet flavor, which works well for this recipe. Substituting with another type of miso may alter the taste, but you can experiment with yellow or red miso for a stronger flavor.
Can I use a different type of flour?
You can substitute all-purpose flour with gluten-free flour if needed, but the texture may vary slightly.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week.
Can I make these cookies vegan?
Yes, you can replace the egg with a flaxseed or chia seed egg substitute and use a plant-based oil.
What can I use instead of sesame seeds?
You can use poppy seeds, crushed nuts, or leave them plain if you prefer.
Hi, I'm Yukumi, a home cook from Japan sharing easy, everyday recipes rooted in Japanese fermentation culture. Koji, miso, amazake, and other fermented staples are at the heart of Japanese cooking — full of deep umami, natural nutrients, and centuries of tradition. My recipes make these ingredients simple and approachable, whether you're new to fermentation or looking to bring more Japanese flavors into your kitchen. Here you'll find recipes for gut-friendly miso soups, koji marinades, fermented seasonings, and more — all designed for a natural, balanced way of eating.
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