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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


For the shopping list

3/4 cup of

Streaker Barley Flakes

1 cup of

All Purpose flour

1 cup of

demerara-style raw sugar

1/2 teaspoon of

Baking Powder

1 teaspoon of

Vanilla Extract

From our shop

$8.50 - Cloverdale - Oregon

$7 - Trapani - Sicily

Italian Fine Sea Salt

$8 - Seattle - Washington

Out of stock
1/3 cup of White Miso

$10 - Portland - Oregon

White Miso

$25 - Sicily - Italy

Madre Terra

$6 - Osaka - Japan

Salty Black Sesame Seeds


From the kitchen


Mixing Bowl


Cookie Sheet


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

Salt, Herbs, & Spices

Italian Fine Sea Salt

Gucciardo VincenzoTrapani - Sicily


Villa JeradaSeattle - Washington
Out of stock
Sauces & Condiments

White Miso

JorinjiPortland - Oregon
Madre Terra
Olive Oil

Madre Terra

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

Salty Black Sesame Seeds

WadamanOsaka - Japan

Farm Fresh Eggs

Trent Family FarmsCloverdale - Oregon

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