Matcha miso white chocolate cookies

To make matcha miso white chocolate cookies, start by beating softened butter for 1 minute. Then, mix in miso, brown sugar, white sugar, and baking soda, beating for another minute. Add egg yolks and mix again, followed by matcha and flour. Finally, chop white chocolate, fold it into the dough, shape it into a log, refrigerate for at least 3 hours, and bake at 180°C for 11 minutes.

No, traditional matcha miso white chocolate cookies are not gluten-free due to the use of all-purpose flour. However, you can substitute the flour with a gluten-free flour blend to make them suitable for a gluten-free diet.

If you don't have miso on hand, you can substitute it with tahini or almond butter for a similar creamy texture, though the flavor will differ. Alternatively, you can omit it entirely, but the cookies will lack the unique salty-sweet balance that miso provides.

To keep your matcha miso white chocolate cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies in a freezer-safe container for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking.

Matcha miso white chocolate cookies pair wonderfully with a cup of green tea or matcha latte, enhancing the matcha flavor. They also go well with a scoop of vanilla ice cream or a glass of milk for a delightful treat.