Sweet? Check. Salty? Check. Delicious? Yup. Easy? Of course. These Miso Chocolate Chip Cookies have complex flavors but so simple to make. You’ll only need a single bowl and a love off all things sweet and salty to enjoy this vegan and gluten-free treat.
There are only eight ingredients in this recipe, but the umami flavor from miso paste (more on that below) will fool you into thinking there are more:
- oat flour
- vegan chocolate chips
- brown sugar
- vegan butter
- diary-free milk
- miso paste
- vanilla
- baking soda
How can I make chocolate chip cookies gluten-free?
Oat flour is a great replacement for regular flour when baking, because can usually be replace flour at a 1:1 ratio. If you want a cookie recipe to be gluten-free, you could also use Bob’s Red Mill Gluten-Free One to One Baking Flour in the same way. I would advise against using coconut or oat flour, which tends to dry out recipes if you don’t adjust other ingredients.
What miso paste should I use in this recipe?
You can use yellow red miso paste. Yellow miso is milder, while red miso has a stronger umami flavor. I used red miso in the batch I photographed for this recipe, which also adds a slighter darker color to whatever you’re using it in. A cool thing about miso paste (no matter what kind you use) is that you don’t need to add salt to the recipe, because the miso brings plenty of flavor.
Where do I find miso paste?
Miso paste is sometimes labeled “soybean paste” and can be found in Asian grocery stores, and occasionally in larger grocery stores. It’s usually refrigerated in a plastic tub, and tends to be located near tofu or sauces.
Miso Chocolate Chip Cookies (Vegan + Gluten-Free) Recipe
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Ingredients
2 cups oat flour
1 cup vegan chocolate chips
1 cup brown sugar
1/2 vegan butter (unsalted)
1/4 dairy-free milk
1/4 cup yellow or red miso paste (warmed)
1 tablespoon vanilla
1 teaspoon baking soda
Directions
- Warm miso in a small sauce pan or microwave, until it just starts to form a liquid.
- Cream brown sugar and vegan butter together by mixing quickly with a fork or electric mixer.
- Add melted miso and vanilla to mixture.
- Stir and flour and baking soda, but be careful not to over-mix. Then fold in chocolate chips.
- Preheat oven to 350° F.
- Refrigerate dough for at least 1 hour.
- When ready to bake, scoop out a heaping tablespoon of dough and place on a lined baking sheet. Slightly press down to form a mounded cookie shape.
- Bake for around 15 minutes, or until the edges are golden-brown.
If you liked these Miso Chocolate Chip Cookies, you’ll love my Peanut Butter and Miso Cookies recipe! The sweet and savory combination of sugar and soybeans is even better with peanut butter.
