Miso Tahini and Chocolate Peanut Butter Cookies with Coconut Glaze

for the miso tahini cookies

• ¼ cup gluten-free oat flour, plus more if needed
• ¼ cup brown rice flour
• ½ cup gluten-free quick oats
• ½ teaspoon baking soda
• sea salt
• ½ cup creamy tahini
• 3 tablespoons refined coconut oil – soft, at room temperature
• ⅓ cup plus 1 tablespoon maple syrup
• 1 tablespoon white miso
• 1 teaspoon vanilla extract
  
  

for the chocolate peanut butter cookies

• ¼ cup gluten-free oat flour, plus more if needed
• ¼ cup brown rice flour
• ½ cup gluten-free quick oats
• ¼ cup cocoa powder
• ½ teaspoon baking soda
• sea salt
• ½ cup creamy peanut butter
• 3 tablespoons refined coconut oil – soft, at room temperature
• ⅓ cup plus 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
  
  

for the coconut maple glaze

• ¼ cup coconut butter/manna (not oil)
• 2 tablespoons maple syrup
• sea salt
• 3-4 tablespoons water

to make the miso tahini cookies

1. Preheat the oven to 375° F (190° C). Prepare a large baking sheet covered with parchment paper.
2. In a medium bowl, combine oat flour, brown rice flour, oats, baking soda, and a pinch of salt, mix to combine. In another medium bowl, combine the tahini, coconut oil, maple syrup, miso, and vanilla extract, mix to combine. Add the tahini mixture to the flour mixture and stir to combine. If the batter appears too runny, add more oat flour, about 2 tablespoons should be enough.
3. Using a small (1½″) ice-cream scooper or 1 heaping tablespoon measure, scoop one cookie at a time and arrange on the baking sheet 2″ apart. Flatten the cookies out with the back of a spoon if needed (this will depend on the creaminess of your tahini). Bake for 12-15 minutes, until the edges are slightly golden brown. 12 minutes will give you a chewier cookie, while 15 minutes will make for a harder cookie. Let cool completely to firm up. Glaze with the coconut maple glaze (recipe below) and enjoy.
   
   

to make the chocolate peanut butter cookies

1. Preheat the oven to 375° F (190° C). Prepare a large baking sheet covered with parchment paper.
2. In a medium bowl, combine oat flour, brown rice flour, oats, cocoa powder, baking soda, and a pinch of salt, mix to combine. In another medium bowl, combine the peanut butter, coconut oil, maple syrup, and vanilla extract, mix to combine. Add the peanut butter mixture to the flour mixture and stir to combine. If the batter appears too runny, add more oat flour, about 2 tablespoons should be enough.
3. Using a small (1½″) ice-cream scooper or 1 heaping tablespoon measure, scoop one cookie at a time and arrange on the baking sheet 2″ apart. Flatten the cookies out with the back of a spoon if needed (this will depend on the creaminess of your peanut butter). Bake for 12-15 minutes. 12 minutes will give you a chewier cookie, while 15 minutes will make for a harder cookie. Let cool completely to firm up. Glaze with the coconut maple glaze (recipe below) and enjoy.
   
   

to make the coconut maple glaze

1. Combine the coconut butter, maple syrup, and a pinch of salt in a small saucepan over low heat. Whisk until the coconut butter is starting to melt. Add water, 1 tablespoon at a time, until the icing is smooth and creamy. Remove from the heat and glaze the cookies. The glaze will harden at cooler temperatures and soften when warm.