Name: Gluten Free Vegan Miso Chocolate Chip Cookies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 24 cookies
Cuisine: American
Ingredients: 1 cup light brown sugar; 0.5 cup refined coconut oil; 0.25 cup plant based milk; 0.25 cup white miso paste; 1 tsp vanilla extract; 2 cups gluten free flour; 1 tsp baking soda; 10 ounces vegan chocolate chips

Gluten Free Vegan Miso Chocolate Chip Cookies are about to change your world. These decadent cookies are perfect chocolate chip cookie with a special twist. Miso is a paste made from fermented soy beans. The soy beans are mixed with salt and kogi, which is what kickstarts the fermentation process. The unique flavor gives these cookies a ton of umami aka a big bold savory boost especially when mixed with CHOCOLATE!

Dessert

15 m

American

Weelicious

March 16, 2026

Weelicious.com

Gluten Free Vegan Miso Chocolate Chip Cookies

Gluten Free Vegan Miso Chocolate Chip Cookies cover

From the Cook

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Gluten Free Vegan Miso Chocolate Chip Cookies

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Ingredients

Warning0 allergens identified

Gluten Free Vegan Miso Chocolate Chip Cookies

Instructions

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Instructions

Place the brown sugar and coconut oil in the bowl and beat for 1 minutes or until throughly combined.

Add milk, miso paste and vanilla 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.

Using a 1 inch ice cream soup or spoon place cookie balls on a parchment or silicone mat lined baking sheet.

Using the palm of your hand or your fingers gently press the dough down into a circle.

Bake cookies for 10-12 minutes or until golden.

Allow cookies to rest on baking sheet for 1 minute and then transfer to a baking rack to cool.

Nutrition

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Tips & Tricks (5)

Bloom Your Miso First 🌸
Dissolve the white miso paste in warm plant-based milk before mixing into your dough to unlock its full umami potential and ensure even distribution throughout the cookies.
Don't Overmix the Dough 🥄
Fold in your chocolate chips and ingredients gently—overmixing gluten-free dough develops excess starch and creates tough, dense cookies instead of chewy ones.
Chill for Texture Control ❄️
Refrigerate your dough for at least 30 minutes before baking; this prevents spreading and creates thicker, chewier cookies with crispy edges and soft centers.
Balance Miso with Salt Awareness 🧂
Since miso paste is already salty, reduce your baking soda by 10-15% and taste-test to avoid over-salting, which can overpower the chocolate and create an unpleasant aftertaste.
Cool on the Pan First 🍪
Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack; this allows them to set properly without breaking, since gluten-free cookies are more delicate.