Chewy Miso Chocolate Chip Cookies: Flavor Bomb!
Miso chocolate chip cookies: bake these chewy, plant-based delights. A unique sweet and savory twist, perfect for a special treat!
Ingredients
- 1 cup light brown sugar
- 1/2 cup refined coconut oil
- 1/4 cup plant based milk (almond, soy, oat, or coconut)
- 1/4 cup white miso paste
- 1 teaspoon vanilla extract
- 2 cups gluten free flour (I use Cup4Cup)
- 1 teaspoon baking soda
- 10 ounces vegan chocolate chips
Instructions
- Place the brown sugar and coconut oil in the bowl and beat for 1 minute or until thoroughly combined.
- Add plant milk, miso paste, and vanilla extract and beat another minute.
- In a separate bowl whisk the gluten free flour and baking soda.
- Slowly add the flour mixture to the miso mixture and beat until just combined.
- Add the chocolate chips and beat until combined.
- Place the dough covered in the refrigerator for 1 hour.
- Preheat oven to 350 degrees F.
- Using a 1-inch ice cream scoop or spoon place cookie balls on a parchment or silicone mat lined baking sheet and bake for 10-12 minutes.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.