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Streaker Barley Sesame Miso Cookies

30 minutes/overnight prep
30 minutes active cooking
1 hour total

Makes 4 - 6 servings

I’m not much of a baker.

When I cook I’m more likely to eyeball ingredients, and baking requires more accurate measuring for the best results. So before I started developing this cookie recipe, I searched online for ideas on the best proportions of flour, flaked grain, and sugar. And I remembered what I learned from much better bakers like my friend Kir Jensen, who told me that almost every batter is better if it can rest overnight.

What you'll need

Ingredients

For the shopping list

1/2 teaspoon of

Baking Powder

From our shop

$13 - Eugene - Oregon

$5 - Monmouth - Oregon

Streaker Barley Flakes

$6 - Seattle - Washington

Demerara Sugar

$7.50 - Cloverdale - Oregon

Farm Fresh Eggs

$7 - Olhão - Portugal

Fine Sea Salt

$8 - Seattle - Washington

Tahini

$10 - Portland - Oregon

White Miso
Out of stock
1 teaspoon of Vanilla Extract

$12 - Portland - Oregon

Vanilla Extract

$18 - Sicily - Italy

Madre Terra

$6 - Osaka - Japan

Salty Black Sesame Seeds

Equipment

From the kitchen

1

Mixing Bowl

1

Cookie Sheet

1

Wire Rack

Measuring Cups

Measuring Spoons

"With a nutty, umami-rich flavor, a salty note from the sesame seeds, and a bit less sugar, these cookies are just as good with a glass of wine as a cup of coffee."

~ Jim Dixon, founder Wellspent and Real Good Food

What you'll have to do

Step 1

Preheat oven to 350F.

Step 2

Combine the dry ingredients and mix well. Add the remaining ingredients and mix. For the best results, cover and let rest in the refrigerator overnight. If you just can’t wait, they’ll still be very tasty.

Step 3

Line a cookie or sheet pan with parchment paper or a silicone baking mat. Using your hands, form roughly walnut-sized balls, then flatten them slightly. Give the cookies some room to spread while they bake.

Step 4

Sprinkle with toasted black sesame seeds. Bake for 20 minutes or until the cookies are starting to brown around the edges, let cool on the baking sheet for a few minutes, then transfer to a wire rack and let cool completely. Makes about 2 dozen cookies.

Shop this recipe

Baking

Edison™ Hard White Wheat Flour

Camas Country MillEugene - Oregon
$13
Streaker Barley Flakes
Rice & Grains

Streaker Barley Flakes

De Armond Road FarmMonmouth - Oregon
$5
Fine Sea Salt
Salt, Herbs, & Spices

Fine Sea Salt

NectonOlhão - Portugal
$7
Tahini
Spreads

Tahini

Villa JeradaSeattle - Washington
$8
Out of stock
Vanilla Extract
Baking

Vanilla Extract

CloudforestPortland - Oregon
$12
Madre Terra
Olive Oil

Madre Terra

Madre TerraSicily - Italy
$18
Salty Black Sesame Seeds
Crackers, Snacks, & Nuts

Salty Black Sesame Seeds

WadamanOsaka - Japan
$6
Dairy

Farm Fresh Eggs

Trent Family FarmsCloverdale - Oregon
$7.50

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