Vegan Miso Chocolate Chip Cookies

The perfect balance of sweet and savory for your new favorite chocolate chip cookie.

Course Dessert, Snack

Cuisine European

Keyword cookies, gluten free, miso, Vegan

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 221kcal

2 cups (250 grams) all-purpose flour (or gluten-free measure-for-measure flour (see note 1))
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon fine salt
1 cup dark chocolate chips (vegan)

Preheat the oven to 350° F (180° C). In a medium bowl, combine the dry ingredients except chocolate chips with a whisk or long-stem fork. Add the chocolate chips and mix until they are evenly distributed.
in a separate large bowl, using a mixer or whisk, whisk together the wet ingredients thoroughly until the mixture is completely homogenous. This may take 2-3 minutes.
Fold the dry mixture into the wet mixture until a smooth cookie dough forms.
Optional: Cover and rest the dough for 30 minutes to 2 hours for softer cookies.
On a large lined baking sheet, use a #30 cookie scoop or 2 Tablespoons to scoop the cookie dough into mounds about 2 ½ inches apart.
Bake at 350° F for 12-13 minutes, until the edges appear golden brown. Once baked, optionally sprinkle flaky or coarse salt over them, and allow the cookies to cool before serving.
Store leftover cookies in an airtight container up to 3 days at room temperature, 1 week in the fridge, or 3 months in the freezer.

If using gluten-free flour, add 50% (2 Tablespoons for recipe) more water. If the dough appears too wet to scoop, let it to rest for up to 2 hours to allow the flour to hydrate. This recipe was tested using King Arthur all-purpose measure-for-measure flour.

Nutrition information will vary based on brands used and substitutions.