Miso Chocolate Chunk Cookies
 
Prep time
Cook time
Total time
 
Classic vegan chocolate chunk cookies with a slight savory miso twist! Your friends and family will love them! Adapted from Christine So (@__yejiskitchenstories).
Author:
Recipe type: Dessert
Serves: 12-14
Ingredients
  • 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)
Instructions
  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  2. Prep your flax egg in a small bowl and set aside.
  3. Whisk together dry ingredients (flour, baking powder, baking soda) in a medium bowl.
  4. 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.
  5. 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.
  6. 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.
  7. Allow cookies to cool 10 mins on baking pan, then transfer to a cooling rack to cool completely.
  8. Enjoy!
Notes
These cookies will keep in an air-tight container at room temp up to 5 days.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2020/08/25/miso-chocolate-chunk-cookies/