In the world of cookies I love to experiment with new flavor combinations and this one combines the sweet and salty in a perfect way.

The umami flavor of the miso paste, the nutty pecans combines with the sweet white chocolate is just so indulgent.

What is miso paste? Miso is a traditional Japanese seasoning which is produced by fermenting soybeans or other grains, such as rice and barley. It can also be produced from different types of legumes or nuts. It‘s more commonly used in savory dishes but I do love to add a touch of saltiness to my baking to give it more flavor. 

The miso paste I used in this recipe is made from peas. This pea miso paste that is produced here in Zürich from Daspure and one that has great depth of flavor. 

Miso pastes can really vary in flavor and color depending on the type of grain, legume or nut used. Also the fermentation time has a big influence on the different flavor profiles. 

This recipe is plant based and just tastes amazing! They are real competition for a regular cookie made with eggs, regular butter, milk, etc.. I feel like the flavors of the individual ingredients come out much better in most plant based recipes. 

Of course I love a traditional recipe as well, but I love the challenge of creating a plant based recipe and trying to achieve a certain flavor and texture of a recipe. 

You have to test a few different recipes to get the consistency right which is normally the more difficult part in my opinion. 

This is a great basic recipe that you can adapt by adding in or taking out different flavors. 
My favorite type of cookie has the crunchy outer edges and a soft chewy center. And these cookies are just that! 

55g pecan, lightly roasted
75g vegan white chocolate, chopped
1 tbsp (25g) miso paste ( I used pea miso paste from DasPure)
85g  sugar
50g dark brown sugar
0.5g ground cardamom
80g margarine, at room temperature ( I used Flora) 
1g salt
1g vanilla powder
2g vanilla extract
10g cornstarch (maizena) 
170g flour
3g baking powder
2g baking soda (natron)
15g plant based milk ( I used Alpro oat milk, but any plant based milk will work)

Place your room temperature butter into the bowl of a standing mixer.

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. 

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.