Chocolate Miso Cookies
Soft and chewy with crispy edges.
I love a chocolate cookie, but this may be my favourite one yet. The cookie has a deep and rich chocolate flavour balanced by the salty miso, but my favourite part is the subtle tang that comes through in each bite from the miso. So here’s your sign to add miso paste to your next chocolate dessert. Or better yet, make these Chocolate Miso Cookies.
This recipe was developed as a small batch recipe – it makes about 6 cookies. But if you want to make more, it doubles and triples well! Any extra dough can be stored in the freezer. We recommend thawing the cookie dough in the fridge before baking.
Why you’ll love this recipe:
Chocolate cookie with a twist.
Small batch, for minimal leftovers.
Comes together in one bowl.
Top tips for making the best cookies:
Mix by hand. This recipe was developed and tested using a silicone spatula to mix the dough until just combined. For the most similar results to ours, do the same thing.
Press cookies mid-bake. For the best texture and bake, use a spatula to gently flatten the cookies about 5 minutes into baking. This will result in a delicious dense and chewy texture.
Let cookies chill on the baking sheet. These are soft cookies so it can make transferring them more difficult. It’s best to let them cool almost completely before transferring them anywhere.
How to make Chocolate Miso Cookies:
Prep Time: 15 Min | Bake Time: 12 Min | Total Time: 27 Min
Makes: 6 cookies
Ingredients:
56 g (1/4 cup) dairy-free butter, melted
1 tsp miso paste
75 g (6 tbsp) brown sugar
25 g (2 tbsp) granulated sugar
1/2 tsp vanilla extract
1 tsp warm water
60 g (1/2 cup) all-purpose flour
30 g (1/4 cup) whole wheat flour
1 tbsp black cocoa powder
1 1/2 tsp ground flaxseed
1/4 tsp baking soda
Instructions:
Heat oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper. Set aside.
Melt vegan butter in the microwave in a medium-sized bowl. Add the miso paste, brown sugar, and granulated sugar. Using silicone spatula mix until smooth – about 5 minutes. Mix in vanilla extract and water until incorporated.
Mix the all-purpose flour whole wheat flour, black cocoa powder, baking soda, and ground flaxseed into the butter/sugar mixture until a dough forms.
Divide the dough into six and roll into balls. Place on the prepared baking sheet with 2-inches between each.
Bake for 5 minutes, then using a metal spatula, gently press the cookies down. Continue baking for 7 more minutes.
Let the cookies chill completely on the warm baking sheet before transferring to a cooling rack.