Cynthia Barcomi's Peanut Butter Miso Cookie Recipe | Gluten Free
These gluten-free made to freeze peanut butter miso cookies from Cynthia Barcomi are an easy everyday sweet treat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Ingredients
- 100g (⅔ cup) light or dark muscovado sugar
- 100g (½ cup) caster (granulated) sugar
- 1 tsp bicarbonate of soda (baking soda)
- ½ tsp baking powder
- ¾ tsp salt
- 250g (1 ¼ cups) smooth peanut butter
- 1 egg
- 40g (2 ¾ tbsp) light miso
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