White Miso and Cashew Oatmeal Cookies

Suitable for vegans and vegetarians. Makes 12 cookies.

Prep time: 35 mins. Cooking time: 20 mins.

Ingredients:

• 200g porridge oats, 
• 55g plain flour, 
• 3g fine salt, 
• 180ml melted coconut oil, 
• 4 tbsp water, 
• 95g dark brown sugar, 
• 2 tbsp white miso, 
• 60ml maple syrup, 
• 100g roasted cashews, roughly chopped, 
• 90g sultanas.

Method:

• Preheat oven to 180 C (160  C fan assisted) 
• In a mixing bowl, add the oats, flour, and salt and toss to combine. 
• In a separate bowl, whisk the coconut oil and water vigorously until the mixture turns cloudy and thickens. This means the oil has emulsified and will work as a binding agent.
• Add the sugar, miso, and maple syrup to the wet mixture and whisk well for 2-3 minutes or until the sugar has completely dissolved.
• Add the dry mixture to the wet mixture along with the cashews and sultanas. Mix gently with a spoon or spatula to form a dough. If you over-work the mixture at this stage, the cookies will turn out tough.
• Let the dough rest for 15 minutes, placing it in the fridge for the last 5 minutes. This will cause the oil in the mixture to firm up, making it easier to work with.
• Line 2 baking sheets with greaseproof paper. Divide the dough into 12 even balls and place 6 balls on each tray. Using the palm of your hand, press out each ball into flat, round shapes.
• Place the trays in the fridge for another 10 minutes. Remove and place in the preheated oven.
• Bake for 18-20 minutes or until slightly brown on the edges. Remove and let sit on the tray for 2 minutes before transferring to a cooling rack. 
• Let cool for 20 minutes before serving. Wrap up and store in the freezer for future snacking.