SESAME MISO COOKIES

SESAME MISO COOKIES

INGREDIENTS:

11 tbsp butter at room temperature
3/8c white miso paste
1/3c Swerve Granular
1/3c packed Brown Swerve
1 egg at room temperature
1 teaspoon vanilla extract
1 3/4c almond flour
1 teaspoon baking powder
½ teaspoon baking soda
1/4c + 2 tbsp sesame seeds

NUTRITIONAL FACTS:

Servings: 12

Calories: 220

Total Fat: 20g

Cholesterol: 40mg

Sodium: 310mg

Total Carbs: 18g

Dietary Fiber: 3g

Sugar: 1g

Protein: 5g

DIRECTIONS:

Step 1

Beat the butter, miso, Swerve Confectioners and Brown Swerve in a stand mixer on medium-high for 5 minutes, until it becomes fluffy and light.

Step 2
Add egg and vanilla and mix to incorporate, about one minute.

Step 3
Whisk together almond flour, baking powder, and baking soda, and add to mixer until just combined.

Step 4
Refrigerate the dough for at least 3 hours.

Step 5
Meanwhile, roast the sesame seeds at 350° for 5-10 minutes, until golden brown. Allow to cool completely.

Step 6
Separate dough into 12 equal portions and form into thick, flat rounds. Freeze for 15 minutes, then roll to coat completely in sesame seeds.

Step 7
Space at least 4 inches apart on a baking sheet and bake for 25-30 minutes, until deeply browned evenly across the top.

Step 8
Allow to cool completely before eating (they’re delicious warm, but crumbly!).

Adapted from Jun & Tonic.