1 cup all-purpose flour

¾ cup whole wheat pastry flour

¾  teaspoon baking soda

½  teaspoon baking powder

½  cup salted butter

1 cup light brown sugar

 1/3 cup granulated sugar

1/3 cup white miso

1/3 cup Justin’s Honey Peanut Butter

1 large egg

2 teaspoons vanilla

1/3 cup maple sugar (sub raw sugar or coconut sugar)

Cooking Instructions

  1. In a medium bowl, whisk together flours, baking soda and baking powder.
  2. In the bowl of an electric mixer, beat butter and sugars at medium speed until light and fluffy. Add miso and peanut butter, and mix 1 minute more. Beat in egg and vanilla.
  3. Add flour mixture, and mix on low speed until just combined.
  4. Place maple sugar into a small bowl. Scoop 2 tablespoons of dough, and roll into a ball. Roll dough in maple sugar to coat. Place 3 inches apart on a baking sheet lined with parchment paper, and refrigerate 3 hours so flavors can meld.
  5. Preheat oven to 350ºF. Bake 15 minutes, remove baking sheet from oven and bang pan on a counter (this is how you get the crinkly look). Return to oven to bake 3 minutes more. Remove from oven and hit pan against counter once more.
  6. Cool on a baking sheet five minutes, then transfer to a cooling rack and cool completely. Enjoy!