Vegan Miso Choc Chip Cookies Recipe

This Miso Choc Chip cookie has the soft chew of American style cookies and depth from the miso coming through that accentuates the dark chocolate flavours. So quick to make, with mainly cupboard ingredients, you can knock these up one evening when you fancy something sweet but uncomplicated.

The trick to nailing these, is to not over bake them unless you want a crunchy style biscuit. Our Miso Tasty twist is of course the miso; it adds depth and flavour to this vegan cookie recipe. We can't stop making these at Miso Tasty, let us know what you think!

Print

Vegan Miso Choc Chip Cookies

Servings 6-8 cookies

Author Bonnie Chung

Prep time

15 Min

Cook time

11 Min

Inactive time

30 Min

Total time

56 Min

This Miso Choc Chip cookie has the soft chew of American style cookies and depth from the miso coming through that accentuates the dark chocolate flavours. So quick to make, with mainly cupboard ingredients, you can knock these up one evening when you fancy something sweet but uncomplicated. The trick to nailing these, is to not over bake them unless you want a crunchy style biscuit. Our Miso Tasty twist is of course the miso; it adds depth and flavour to this vegan cookie recipe. We can't stop making these at Miso Tasty, let us know what you think!

Ingredients

• 200 g plain flour
• ¾ tsp baking powder
• ½ tsp bicarbonate of soda
• 150 g golden caster sugar
• 125 g 70% dark chocolate, cut into mouth sized chunks
• 85 ml sunflower oil
• 2 tsp vanilla extract
• 1.5 tbsp white miso paste

Instructions

1. In a large mixing bowl, mix together the dry ingredients until combined, and then chop up your chocolate and add them to the bowl too.
2. In a measuring jug or small bowl, whisk together the oil and the vanilla and 4-5 tablespoons of water until emulsified and then add the mixture to the bowl of dry ingredients, and then finally the miso paste. Mix vigorously with a wooden spoon until all combined.
3. Rest the dough for 30 minutes in the fridge. Pre-heat oven to 180 degrees and line two trays with baking paper. Using a small scoop, make 40g balls of cookie dough and lay them on the baking trays.
4. Bake for 11-12 minutes - the edges will go crispy.
5. Leave to cool on the trays before enjoying! Best served a little warm!

Copyright Miso Tasty 2022

Dessert

American, Japanese

Did you make this recipe?

Tag @misotasty on instagram and hashtag it # misotasty