Ingredients
Method
- 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
- Use white miso paste for a milder, sweeter flavor that blends well with chocolate. Red miso can be too strong.
- Do not overmix the dough after adding the flour, as this can lead to tough cookies.
- Chilling the dough for at least an hour is crucial for flavor development and prevents the cookies from spreading too much.
- Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze the dough balls for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Do not overmix the dough after adding the flour, as this can lead to tough cookies.
- Chilling the dough for at least an hour is crucial for flavor development and prevents the cookies from spreading too much.
- Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze the dough balls for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.