Miso Chocolate Chip Cookies
These Gluten-Free & Vegan Miso Chocolate Chip Cookies will make your mouth water! The addition of miso to the cookies adds such a delicious, subtle umami flavor that will have everyone wondering what exactly is making these cookies so extra delicious!
Servings 12 to 20 cookies
Ingredients
- ½ cup (100g) refined coconut oil softened, similar in texture to softened butter, can also use butter (vegan or dairy both work)
- ⅔ cup (96g) coconut sugar
- 1½ tablespoons white miso paste or other light miso
- 1 large egg or flax egg room temperature or for vegan/to eat the dough, use a flax egg: mix 1 tablespoon flax meal + 2.5 tablespoons water and let gel for 10 minutes before using
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- 2¼ cups (220g) blanched almond flour
- 1 cup (6 oz) dark chocolate chips I used Raaka Maple Dark Chocolate Discs
- Flaky sea salt to sprinkle on top, optional
Instructions
- Mix together the coconut oil, coconut sugar, and miso paste until smooth. Add the egg or flax egg and vanilla extract and stir until smooth.½ cup (100g) refined coconut oil, ⅔ cup (96g) coconut sugar, 1½ tablespoons white miso paste, 1 large egg or flax egg, 1 teaspoon pure vanilla extract
- Add the almond flour and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chocolate.½ teaspoon baking soda, 2¼ cups (220g) blanched almond flour, 1 cup (6 oz) dark chocolate chips
- Cover and refrigerate for at least an hour (or up to 48 hours). You don’t NEED to refrigerate the dough if you don’t have time, but it’s recommended for the best flavor and texture.
- When you’re ready to bake, preheat the oven to 350ºF. Use a cookie scoop to form cookies and place on a parchment-lined baking sheet; press down slightly. Sprinkle with flaky sea salt if desired. Bake for about 10 or until just beginning to turn golden brown around the edges.Flaky sea salt
- Store leftover cookies in an airtight container at room temperature or in the refrigerator up to 3 days.
Notes
Buying Miso
You can find miso in the refrigerator section of your grocery store. I recommend a white or yellow miso for this recipe. To keep these soy-free, use chickpea miso.