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miso caramel cookies on parchment paper

Miso Caramel Cookies

  • Author: Lisa Kitahara
  • Total Time: 44 minutes
  • Yield: 11 1x
  • Diet: Vegan


These Miso Caramel Cookies are crispy around the edges, chewy in the center and laced with salty-sweet-umami miso caramel. Eggless & Dairy-free (Vegan).


Units Scale

Cookie Base

  • 1 flaxafaba egg or egg
  • 1 stick (114 g) butter
  • 1 cup + 2 tbsp (228 g) granulated cane sugar*
  • 1/8 tsp cardamom, optional*
  • 1/2 tbsp vanilla extract
  • 1/8 tsp salt
  • 2/3 tsp (3.3 g) baking soda
  • 2 1/2 tbsp (18 g) almond flour
  • 1 1/2 cup + 1 tbsp (194 g) all purpose flour

Miso Caramel

  • 1 tbsp (14 g) softened butter
  • 1 1/22 (27 – 36 g) tbsp miso paste
  • 3 (40 g) tbsp dark brown sugar


  1. Whisk together aquafaba and flax meal and set aside for 5-10 minutes until thickened.
  2. Stir the softened butter, miso paste and dark brown sugar in another bowl until well combined and then place into the fridge.
  3. In a medium bowl, use a spatula to mix together softened butter, sugar, flaxafaba egg, cardamom, vanilla and salt. Mix in the almond flour and baking soda. Add the flour and mix gently, using a scoop and folding motion until dough comes together.
  4. Cover and refrigerate for 12-30 minutes.
  5. In the meantime, pre-heat the oven to 350 F (180 C) and mix the miso caramel together in a small bowl.
  6. Remove dough from the fridge and spoon the miso caramel over the dough (about 3-4 blobs). Use a paring knife or chopsticks to swirl the miso caramel into the cookie dough (about 4-5 times). For a aesthetic caramel-marble look, be careful not to over-mix.
  7. Using a 3 or 4 tbsp cookie scoop (about 60 g each), portion the dough onto a lined baking tray about 3 inches apart. Note! Try to keep the caramel on top of the dough. Miso burns quite easily, so by keeping most of it on top of the dough, it will burn less since it’s not in contact with the super hot pan when baking.
  8. Bake for 8 minutes, remove from oven and tap on counter. Bake for another 2 minutes and tap on counter. Bake for another 1-2 minutes or until it puffs up, and tap on counter. Bake for a total of 12-14 minutes.


  • flaxafaba egg: 1 tbsp (8 g) flax meal + 3 tbsp + 1 tsp (50 ml) aquafaba
  • You may reduce the sugar by 2 tbsp, but it will spread less. I do not recommended reducing the sugar further than that.
  • Cardamom: may be omitted or substituted with 1/4 tsp ginger, 1/4 tsp cloves, 1/4 tsp nutmeg or 1/2 tsp cinnamon. A tiny bit of spices makes these cookies extra flavourful.
  • Makes 11 1/4 cup (60 g) size cookies + 1 smol (48 g) cookie or 12 (58 g) cookies or 10 (70 g) cookies. The larger the cookie, the slightly longer bake time it will need (upper end).
  • Caramel portion loosely adapted from Eric Joon’s Gochujang Cookies
  • Prep Time: 30 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese-American