Peanut Butter and Miso Cookies (Gluten-Free)

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Chewy, salty-sweet, and packed with nourishing whole food ingredients - these Peanut Butter and Miso Cookies are a hormone-friendly twist on the classic chunky cookie. With naturally gluten-free almond meal, gut-supportive miso paste, and refined sugar-free options, they’re an ideal sweet snack for your luteal phase, afternoon cravings, or even a protein-boosted dessert.

Why They’re Hormone-Friendly

• Peanut butter (look for no-added-oil varieties) is rich in healthy fats and vitamin E to support hormone production and blood sugar stability

• Miso offers fermented goodness to support gut health, which is closely tied to oestrogen clearance and hormone regulation

• Almond meal adds fibre, protein, and natural vitamin E

• Dates are a wholefood sweetener with bonus prebiotic fibre

Peanut Butter and Miso Cookies

Ingredients

• 250 g dried pitted dates

• 200 g natural peanut butter
  (look for natural peanut butter with just peanuts, no refined oils or sugars)

• 65 g miso paste (white or red)

• 1 egg

• 250 g almond meal

• 1 tsp bicarb soda

• 100 g white chocolate chips
  or use cocoa butter chunks, macadamias, or walnuts for a refined sugar-free option

Method

1. Preheat your oven to 180°C and line a baking tray with baking paper.

2. Blend the dates in a food processor until they form a crumbly paste.

3. Add peanut butter and miso, and blend again until mostly combined.

4. Add the egg and blend once more until a smooth mixture forms.

5. Transfer the dough to a mixing bowl, or use a stand mixer with paddle attachment. Add in the almond meal and bicarb soda and mix until fully incorporated.

6. Stir in the white chocolate chips, or use one of the refined sugar-free options like cocoa butter chunks, macadamias, or walnuts.

7. Roll the dough into balls, flatten slightly with your hands, and curve the edges for a rounded cookie look.

8. Place on the prepared tray and bake for 10–15 minutes, until the edges are golden.

9. Cookies should still be soft and gooey in the centre when removed from the oven.

10. Allow them to cool completely on the tray - this helps the centres set properly.

Recipe Notes

• Makes approx. 10- 12 cookies

• Store in an airtight container for up to 4 days or freeze for longer shelf life

• These cookies stay soft, dense and chewy, even days later

Note: If you need these to be completely gluten-free, ensure your miso paste is certified gluten-free, as some varieties may contain barley or wheat.

Love this recipe?

Try more hormone-supportive bakes:

• Tahini Miso and White Choc Chip Cookies

• Sweet Potato and Olive Oil Cake

• White Bean Brownies

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