These vegan miso cookies are packed with chocolate chips and a subtle umami flavor. They are easy to make and use only 1 bowl! These cookies are soft, chewy and completely delicious.
If you don't already have it, I highly recommend having some miso paste in your fridge. I use it all the time to add umami flavor to sauces, dressings, even soups. But why use it in desserts?
Just like you add some salt to dessert recipes, miso paste can do the same while also adding a subtle unique flavor. You won't be able to tell there's miso paste in these cookies - you'll just know there's something different in them that make them completely irresistible.
Love cookies with chocolate chips? If so, try my peanut butter chocolate chip, mint chocolate chip, vegan Mexican hot chocolate cookies and banana chocolate chip cookies.
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Why You’ll Love Vegan Miso Chocolate Chip Cookies
- 1-bowl: Cleanup is quick and easy!
- Unique flavor: Miso gives these cookies an umami flavor that’s in perfect balance with the sweet chocolate.
- Chewy texture: I love soft and chewy cookies. For more recipes, check out my chewy lemon cookies and chewy snickerdoodles.
Ingredient Notes
- Miso paste: Make sure you use white miso paste as it has a more mellow flavor.
- Vegan butter: I like using Country Crock Plant Butter.
- Vegan chocolate chips: I use Trader Joe’s chocolate chips which are naturally dairy free.
- Non-dairy milk: I always bake and cook with unsweetened soy milk, but you can use any kind of plant-based milk you like.
Please see the recipe card below for the full list of ingredients and amounts needed.
How To Make Miso Chocolate Chip Cookies
Step 1: First, preheat the oven to 350°. Prepare a baking sheet by lining it with parchment paper. No need to use any oil spray on the parchment paper.
Step 2: In the bowl of a stand mixer, cream together the softened vegan butter and both kinds of sugar. You can also use a hand mixer and large bowl.
Step 3: Mix in the miso paste, non-dairy milk and vanilla extract. Slowly mix in the flour and baking soda. Do not overmix.
Step 4: Stir in the chocolate chips with a spoon or with your hands. Roll the dough into balls about 1-2 tablespoons each. Place on the prepared baking pans.
Step 5: Bake for 12-14 minutes depending on the size of the cookies.
Step 6: Let cool for 3-5 minutes on the cookie sheet before transferring to a wire rack to cool completely.
Plate, serve and enjoy. And try not to eat the whole batch at once!
Expert Tips
- This dough will be a little sticky. Make sure you quickly roll the dough into balls before placing them on the baking sheet.
- If you want evenly sized cookies, you can also use a small cookie scoop.
- Make sure you let the cookies rest when you first take them out of the oven. They will be soft right out of the oven and need a few minutes to firm out.
Storage and Recipe FAQs
Store these cookies in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 3 months in a freezer safe bag or container. Simply defrost overnight in the fridge when you’re ready to eat them.
Miso paste is simply fermented soybean paste. Usually you can find both red and white miso in stores. Red miso is saltier and has a stronger flavor than white miso.
White miso paste is the best kind to use as it has a milder flavor and is less salty which is perfect for these cookies.
Not at all. The miso adds depth of flavor and delicious undertones. The sweetness of the chocolate balances with the miso flavor and you end up with incredibly tasty cookies.
More Vegan Cookie Recipes
If you tried this Vegan Miso Chocolate Chip Cookie Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Vegan Miso Chocolate Chip Cookies
Equipment
- Baking sheet
- cooling rack
- Mixer
Ingredients
- ½ cup vegan butter, softened
- ½ cup brown sugar
- ½ cup white sugar
- ⅓ cup white miso paste
- ¼ cup dairy free milk
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ¾ cup chocolate chips (vegan)
Instructions
- Preheat oven to 350°. Prepare a baking sheet by lining it with parchment paper.
- In the bowl of a stand mixer, cream together the softened vegan butter and both kinds of sugar. You can also use a hand mixer and large mixing bowl.
- Mix in the miso paste, non-dairy milk and vanilla extract.
- Slowly mix in the flour and baking soda. Do not overmix.
- Stir in the chocolate chips.
- Roll the dough into balls about 1-2 tablespoons each. Place on the prepared baking pans. Bake for 12-14 minutes depending on the size of the cookies.
- Let cool for 3-5 minutes on the cookie sheet before transferring to a cooling rack.
Notes
- The dough will be stick. Make sure you quickly roll the dough into balls. You can also use a cookie scoop to make more evenly sized cookies.
- Store cookies in an airtight container at room temperature. They will be fresh for up to 4 days.
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