Miso Chocolate Chip Cookies
Miso Chocolate Chip Cookies are the perfect vegan treat for anyone with a sweet tooth! They combine the rich flavor of chocolate chips with the umami taste of miso. Give our recipe a try and enjoy the perfect balance of sweet and savory flavors in every bite. A delicious and unique taste experience!
Servings: 15 cookies
Ingredients
- 2 cups all-purpose flour (240g)
- 1½ cups brown sugar (200g)
- ¼ cup cane sugar (50g)
- ½ cup neutral oil, such as vegetable oil (110ml)
- ⅓ cup warm plant milk of choice, such as oat milk (70ml)
- 2 tablespoons miso paste
- 1 teaspoon baking powder
- ½ cup semi-sweet or dark chocolate chips (90g)
- sea salt to sprinkle optional
Instructions
- In a large bowl, whisk together the flour, brown sugar, cane sugar, and baking powder until well combined and there are no lumps of flour left. Set aside.
- In a measuring cup or jug, whisk warm plant milk and miso paste until smooth, then add oil and whisk again until combined. Add the wet mixture to the dry mixture and mix well until it forms a cookie dough. Fold in the chocolate chips
- Cover the bowl with a reusable bowl cover and rest the dough in the fridge for at least 15 minutes, or up to several hours overnight. Clean the kitchen towel.
- Preheat the oven to 180°C (355°F) a little before taking the dough out of the fridge.
- Using an ice cream scoop, place the cookie dough on a baking sheet lined with parchment paper, leaving 1-2 inches of space between each cookie to allow for spreading. Press down the cookies slightly and bake for 10-15 minutes (shorter baking makes them chewier, and longer baking makes them crisper).
- Take the cookies out of the oven and let them rest on the tray for 5 minutes, then transfer them to a cooling rack to cool further. Enjoy!