Gluten Free Miso Peanut Butter Cookies

by Pamela

peanut butter cookie, peanut butter cookie recipe, miso peanut butter cookie

While oatmeal raisin cookies are my #1 favorite cookie of all time…my #2 (and a very close second) is the peanut butter cookie. I also don’t usually go for any shenanigans with the peanut butter cookie. Just the classic please. No mix-ins, on-tops or weird ingredients. But I was recently brought to my knees in sheer aw of the peanut butter cookies served at Morimoto Restaurant in Napa, California.

One night, during a recent weekend with my girlfriend in Napa (bitch lives there…so jealous), we went out for dinner and a stroll around Main Street and stumbled (not literally, believe it or not) into Morimoto’s. We noticed they had a dessert counter where you can stroll in and buy a sweet, or two, to enjoy during your stroll. Fantastic idea btw…more restaurants should do something like this.

We had our choice of a few different cookies, caramels and chocolates that evening. I spotted the peanut butter cookie immediately and pointed at it like a 4 year old. I’m pretty sure I jumped up and down a little bit as my friend, Angela, rolled her eyes at me. Then I noticed it had miso in it. Oooooh that might be really good I said. So then I looked for more miso stuff. Lo and behold…there was a miso caramel too. Scored the miso peanut butter cookie and miso caramel. Since we were both full from dinner, we didn’t break into them until the next day.

Angela, not being the big sweets eater broke into the cookie first. I’m pretty sure I’ve never heard a noise like that come from her….ever. Her eyes got HUGE and she grabbed for more. I broke off a piece and it was love at first bite. It was slightly sweet, a little saltier than your usual peanut butter cookie, but was still really peanutty. We had the caramel a few hours later and loved that almost as much. No peanut butter in the caramel, just a really rich caramel with salt flavor that was much smoother than your traditional salted caramel.

After having my mind blown, with miso in my sweets, I’m pretty sure this is going to be the final death knell for salted caramel. (fingers crossed)

Miso Peanut Butter Cookie Recipe

The miso gives a hint of sweetness while it’s adding a salty flavor to your recipes. It’s a more subtle saltiness than a big fat punch in the face of salt. It adds more flavor than plain ol’ salt too.

I’ve always got a container of miso in my fridge. I slather it on eggplant and stir it into salad dressings and chicken soup recipes. You can actually just stir a spoonful into a cup of hot water and have miso soup. Trust me. As simple as it sounds, it’s still really delicious. A cup of umami…yes, miso is one of those umami foods.

So I made a few batches of these miso peanut butter cookies. I’m going to give you one recipe with an ingredient change option, which will give you a slightly different flavored cookie. One is a tiny bit sweeter with more peanut butter flavor, while the other is slightly saltier and not as peanutty. So it just depends what you’re feeling like the day you make these. But they’re super easy to make and totally gluten free cookies too!

Gluten Free Miso Peanut Butter Cookies
Prep time
Cook time
Total time
A classic peanut butter cookie recipe with a salty miso kick. These gluten free cookies are the perfect marriage of sweet, salty and peanutty.
Recipe type: Dessert
Cuisine: American
Serves: 24
  • 1 Cup Crunchy Peanut Butter
  • 1 Cup Light Brown Sugar (packed)
  • 1 Large Egg
  • ¼ Cup White Miso
  • ¼ Cup Almond Meal
  1. Pre-heat oven to 350 degrees Farenheit.
  2. Mix all ingredients together in a large bowl.
  3. Line a baking sheet with a silicon baking sheet or parchment paper.
  4. Scoop out about 1 tablespoon of dough (I used an ice cream scooper for this) and arrange on baking sheet, while leaving about 1-1½" between cookies.
  5. Once all the cookies are on the sheet, gently flatten a bit and make a hash mark on each cookie with the tines of a fork.
  6. Bake for 9-10 minutes.
  7. Cookies are done when they lose the glossy looking tops and you begin to see slightly browned edges on the cookies.
  8. Let them cool for about 10 minutes, on their baking sheet before removing them to a cooling rack.
  9. These are really soft cookies, so be careful when you're moving them around. They'll stay soft even after a couple of days on the counter too. (If they last that long.)
The recipe, as it's written is the sweeter...more peanutty tasting cookie. If you want the cookie to be less sweet with a bit more of the miso/salt flavor, reduce the brown sugar to ¾ cup packed light brown sugar. Everything else in the recipe stays the same.


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Maureen | Orgasmic Chef June 20, 2014 at 8:35 pm

I’m so eager to try these miso peanut butter cookies. What a find!

Pamela June 21, 2014 at 7:32 am

Maureen, you and John are going to love these. You can play with the amount of miso too.

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