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Miso Swirl Sesame Oat Flour Cookies

Miso Swirl Sesame Oat Flour Cookies

These cookies are not what you expect, and that is exactly what makes them so good. Jelena Fairweather has taken miso, tahini and sesame and turned them into one of the most interesting recipes we have published. They are sweetened with Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK), made with oat flour, and have a naturally crisp edge with a soft, chewy centre. The miso swirl running through each one gives a subtle savoury depth that balances the sweetness in a way that is genuinely hard to stop eating. The sesame coating adds texture and a nutty finish, and the optional sugar-free chocolate chunks make them feel a little more indulgent. Dairy-free, gluten-free and ready in under 30 minutes.

Prep Time: 15

Cook Time: 12

Servings: 12-14

Ingredients:

  • 1½ cups oat flour
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ¼ cup tahini
  • 2 tbsp white or yellow miso paste
  • 2–3 tbsp Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK)
  • ¼ cup olive oil or melted coconut oil
  • 1 tsp vanilla extract
  • 3–4 tbsp unsweetened plant milk
  • ⅓ cup sugar-free milk chocolate chunks (optional)

For the Miso Swirl + Coating

  • 1 tbsp extra miso paste
  • 1 tsp warm water
  • ½ cup sesame seeds (white, black, or mixed)
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Method:

  1. Preheat oven to 175°C / 350°F and line a tray with baking paper.
  2. In one bowl combine: oat flour, baking soda,salt
  3. In another bowl whisk: tahini, miso, Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK), oil, vanilla, plant milk
  4. Mix wet and dry ingredients into a soft dough.
  5. Fold in sugar-free milk chocolate chunks if using.
  6. In a small bowl loosen the extra miso paste with warm water.
  7. Scoop portions of dough. Drizzle or streak a little miso over each portion and gently fold once or twice to create ribbons.
  8. Roll each dough ball in sesame seeds until coated.
  9. Place on tray and flatten slightly.
  10. Bake for 10–12 minutes until lightly golden around the edges.
  11. Cool fully and enjoy!

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