It’s the first day of school, which means I’m doing a happy dance being extra productive today. I can’t believe I thought social distancing would help me focus more on my blog and get more things done around the house. The reality was a lot more quality time with my kids, cleaning up after them, and feeding them (seriously, how do such small humans eat so much?). I did find some time to bake a little after I saw a Feedfeed recipe for chocolate chip cookies containing white miso paste. I was intrigued because I love miso but had never tried it in a dessert. So of course I veganized and healthified the Feedfeed recipe, and the results were fantastic!
My friends and family loved these Miso Chocolate Chunk Cookies! My husband actually requested that I never make them again because they’re too good for him to resist. Request ignored.
These miso chocolate chunk cookies are soft, gooey, and contain the perfect balance of sweet and salty. They really are dangerous! The batch in the photos contains chopped up almond dark chocolate because that’s all I had, but I’ve also used vegan semisweet chocolate chips with great results.
Try not to eat all of the dough!
- 1¾ cup all-purpose flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ cup + 1 Tbs. room-temp coconut oil
- 2 Tbs. white miso paste
- 1 cup + 2 Tbs. coconut sugar
- 1 lg flax egg (1 Tbs. milled flax + 4 Tbs warm water, allowed to sit 5 mins to gel)
- 1 tsp. vanilla extract
- 3+ Tbs. nondairy milk
- 1 cup dark chocolate chunks or ¾ cup vegan chocolate chips (dark or semisweet)
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Prep your flax egg in a small bowl and set aside.
- Whisk together dry ingredients (flour, baking powder, baking soda) in a medium bowl.
- In a separate mixing bowl, cream/beat together the coconut oil, miso paste, and coconut sugar (by hand or use an electric mixer). Beat in the flax egg, vanilla, and nondairy milk until completely incorporated.
- Gradually pour the dry mixture into the wet, stirring to create a dough. If the dough is crumbly, add nondairy milk one teaspoon at a time until dough holds together. Fold in the chocolate chunks/chips.
- Spoon soft dough balls (roughly ¼ cup each) onto baking pan and shape and flatten them with your hand until they're about ½ inch thick. Bake 12-14 mins (13 mins was perfect for me), until the bottom edges are golden.
- Allow cookies to cool 10 mins on baking pan, then transfer to a cooling rack to cool completely.
- Enjoy!
I love these miso chocolate chunk cookies so much, typing up this recipe was pure torture. Maybe I’ll make another batch to celebrate school starting . . . : )
♥ ♥ ♥
Also try my nutritious Breakfast Cookies!
Very delicious, and totally dangerous. I moistened the dough with just 1 teaspoon of plant milk.
I’ve found that I typically add a teaspoon of almond milk too, but I think it depends on the brand of flour I use. I’m glad you like the cookies!