The Case of the Eggless Miso Cookie

Written By Katie Perkins
 

I was sent this photo of a failed cookie bake.

 

My friend K's mom had been super excited about this unusual recipe that didn't call for any eggs and was flavored with miso.

But clearly the recipe had too much liquid.

Here the recipe she sent me:

  • 110 g Butter

  • 130 g Sugar

  • 130 g Brown sugar

  • 60 g Applesauce

  • 60 ml Coconut milk

  • 15 ml miso paste

  • 310 g Flour

  • 5 g Baking soda

  • 200 g Dark chocolate chips

I tried to stay true to the original mix of flavors and ingredients, but I lowered the sugar (often a culprit in a spready cookie). And I decreased other liquids overall. 

A normal recipe like this would have an egg as a binder, which equates to around 55 g of liquid, so I used that as a guiding principle when readjusting.

Here’s the new recipe I created:

  • 110g butter

  • 100g sugar

  • 100g brown sugar

  • 55g applesauce

  • 30g coconut milk

  • 15 ml miso paste

  • 4 g baking soda

  • 4 g baking powder

  • 310g flour

  • 200g chocolate chips 

When miso gets mixed with flour, most of its intriguing umami flavors get lost. So, the jury is still out on a strong miso note, but this version keeps the original flavor balance mix and focuses on fixing the spread and texture.

K reports: they now look like real cookies! Thanks for trying out the recipe updates K! 

 
 

Ask Dr. Cookie

Reach out to Dr. Cookie via our contact us form. Dr. Cookie will follow up for more details and photos via email in order to figure out what happened, how to adjust the recipe, and if successful, we can share the solution so everyone can learn from it.

Katie Perkins