Gluten Free Vegan Miso Chocolate Chip Cookies

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!

Author: Weelicious

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 24 cookies

Calories: 151 kcal per serving

Ingredients

1 cup - light brown sugar
½ cup - refined coconut oil
¼ cup - plant based milk
¼ cup - white miso paste
1 tsp - vanilla extract
2 cups - gluten free flour
1 tsp - baking soda
10 ounces - vegan chocolate chips

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.

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