Vegan Miso Chocolate Chip Cookies
These soft and chewy miso chocolate chip cookies have a subtle umami flavor. Easy to make, both vegans and non-vegans love these cookies!
Servings: 28 cookies
Calories: 142kcal
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.
Nutrition
Calories: 142kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 188mg | Potassium: 77mg | Fiber: 2g | Sugar: 10g | Vitamin A: 11IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 1mg