OAT MILK CHOCOLATE PEANUT BUTTER MISO COOKIES
Happy National Cookie Day. If you’re looking for a healthier way to celebrate the occasion, we’ve got the perfect recipe for you.
But first, let’s take a minute to honor and appreciate all the delicious cookies out there. Just think about the astounding breadth of flavor combinations, textures and styles. Each with its own unique character, baked into a small yet mighty form that’s absolutely perfect for sharing with friends and family—or just treating yourself.
No matter how you cut it, we’ve never met a cookie we didn’t like. We’d give a personal shout out to each of every one of them if we could. But there’s just too many good ones to count.
That said, we’ve always been smitten with one kind of cookie in particular—and it’s maybe the most classic, quintessential and universally craved cookie of all time. As you might’ve guessed, we’re talking about the chocolate chip cookie.
As seasoned experts in dark chocolate, milk chocolate and oat milk chocolate, we believe that nothing beats a real, home-baked chocolate chip cookie that’s fresh out of the oven.
We’re not talking about grandma’s cookies (although we love those, too). We’re talking about chocolate chip cookies that take it to a whole new level.
We’ve seen hundreds of new recipes, styles and techniques popping up online. As healthy baking continues to evolve, the cookies just keep getting better. We’re amazed by the creativity that today’s bakers bring to the kitchen, using healthy “hacks” and alternative ingredients to reinvent baked goods that have been on the “No-No List” for too long.
Things like cookies and chocolate are often at the top of it. But instead of cancelling them, we just make them a better way. More real, less artificial. That’s the key.
We believe that better chocolate chip cookies start with better chocolate chips. That’s why we only use authentic cacao, with no artificial sweeteners or mystery ingredients. Every little chip is packed with an abundance of real, crave-worthy flavor you can actually feel good about eating. The only thing missing is the sugar rush.
As more people look for healthier alternatives to dairy, we decided to try oat milk chocolate for the first time this year. It was smooth and sweet, just like milk chocolate. We couldn’t wait to turn them into baking chips, and they’re already making their way into home-spun, health-minded chocolate chip cookie recipes.
If you’re looking for a cookie recipe that’ll wow any crowd, try Ellen Whitney’s Oat Milk Chocolate Peanut Butter Miso Cookies. Last month, it won the grand prize in our Ultimate Champion-chip Baking Contest. One bite and you’ll know why. Trust us.
Congratulations to Ellen and all our finalists. You’ve made National Cookie Day better for everyone.
Recipe and Photos by: @ellen_whitney
These unique cookies are sweet, savory, buttery, salty, chewy, AND crunchy… a little something for everyone!
Yield: 18-24 cookies
Cook Time: 10-12 minutes
- 2 sticks unsalted butter – room temperature
- 3/4 cup natural peanut butter (Ingredients just read “peanuts”)
- 2/3 cup white miso
- 10 ounces brown sugar
- 8 ounces white sugar
- 2 eggs – room temperature
- 1T pure vanilla extract
- 8.5 ounces cake flour
- 8.5 ounces all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1- 10 ounce bag Endangered Species Oat Milk + Dark Chocolate Premium Baking Chips
- 1 cup peanuts, roughly chopped
- 1/3 cup coconut sugar – for rolling
- Flakey sea salt, such as Maldon – for sprinkling
- Additional drippy peanut butter for drizzling – optional
1. In a stand mixer, cream together the butter and peanut butter. Add the miso and cream another minute. Add in the sugars and beat on medium speed until fluffy, 2-4 more minutes. Add the eggs and vanilla, mixing just until incorporated.
2. Add the flours, baking soda, and baking powder- stir just until barely
3. Fold in the chocolate baking chips and peanuts. Using ~1/4 cup scoop, roll the dough into balls. Repeat with remaining dough- it should make 18-24 cookies. note: if your dough is too sticky to handle this step, refrigerate 10-20 minutes before rolling.
4. Refrigerate the cookie dough balls over night (at least 2 hours, but overnight is best).
5. When ready to bake, preheat oven to 350F. Roll each cookie dough ball in coconut sugar to coat. Place cookies on parchment lined baking sheet, about 4 inches apart, then gently press the ball down with your hands to flatten the shape slightly. Bake for 8 minutes. Open the oven and “bang” the cookie sheets on the oven rack to deflate. Bake another 2 minutes and either repeat the “bang” + another 2 minute bake OR if baked to your liking, remove from the oven, and drop the cookie sheet on the counter to removed any air bubbles Allow to cool on the sheet a couple minutes before transferring to a cooling rack. Repeat with remaining cookie dough balls. note: in total, the cookies need 10-12 minutes of baking, depending on your oven and how crisp you like them.
6. Once cooled, drizzle with additional peanut butter and sprinkle with flakey sea salt. I always enjoy my cookies best day of baking, but when stored in an airtight container, some have said the flavor of these is even better on day two!