Shiitake Chip Cookies

Kate Ray


Caramelized shiitake pieces masquerade as chocolate chips, but feel more like dried fruit when you bite into them. The strong mushroomy taste is balanced with sweet-salty almond butter that makes it almost a savory treat. You can use rye instead of all-purpose flour for a slightly more crumbly texture, or substitute a gluten-free flour blend if you want. You can also add chocolate chips in addition to the shiitake, which will make the cookies sweeter and a little less weird. For more delicious recipes by Kate Ray, please follow her substack and IG!

Yield: 10 large or 20 small cookies
Time: 30 minutes


For the shiitake bits:
~15 large shiitake mushroom caps (300 grams), sliced into thin 1/2” long slices
2 tablespoons neutral oil
1 teaspoon sea salt
¼ cup (50 grams) white sugar

For the cookie dough:
½ cup (135 grams) natural almond butter, well combined (i.e. Justin’s)
½ cup (156 grams) maple syrup
½ cup (100 grams) white sugar
3 tablespoons (40 grams) refined coconut oil, melted
1 cup (120 grams) all-purpose flour*
½ teaspoon sea salt
1 teaspoon baking soda
Additional crunchy salt for sprinkling

*Note: To make them gluten-free, substitute Bob’s Red Mill Gluten Free flour


Step 1 - Preheat oven to 375°F and prepare 2 sheet trays with parchment.

Step 2 - Heat a large pan over medium heat with 2 tablespoons oil and add the mushroom pieces. Let them sear until slightly brown, then agitate and keep cooking until soft (about 5 minutes). Add the salt and cook off they release water. Turn the heat down to medium-low and add the sugar, which will dissolve quickly. Stir continuously until all the pieces are lightly browned (another 5 minutes) and cook out as much water as you can without burning. Set aside to cool.

Step 3 - In a large bowl, whisk together the maple syrup, sugar, almond butter and coconut oil. Add the flour, salt, and baking soda. Mix until uniform, then stir in the shiitake bits.

Step 4 - Scoop the dough with an ice cream scoop into 10 balls (75 grams each) and put 5 on each of the trays with 3” between each cookie to allow for spreading. Sprinkle crunchy salt on top.

Step 5 - Bake for 15-17 minutes (shorter if making smaller cookies), until the cookie edges are just getting brown. Transfer to a cooling rack to cool completely, then store lightly wrapped in plastic at room temperature for up to 5 days. Freeze for longer storage.