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!
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.
Equipment
- Baking sheet
- cooling rack
- Mixer
Nutrition
Calories: 142kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 188mgPotassium: 77mgFiber: 2gSugar: 10gVitamin A: 11IUVitamin C: 0.2mgCalcium: 15mgIron: 1mg
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