Miso Almond Butter Cookies (Vegan)

Incredible vegan chocolate chip cookies with ingredients that will surprise you. Miso, that is — and it might just take your chocolate chip cookie game to a whole new level.


Yes, you read that right, MISO!! Why Miso in cookies, you ask? It’s the same concept as why people add salt to their cookies. Miso has that saltiness that enhances the sweetness of the chocolate, as well as that richness that just brings everything together. The almond butter goes hand in hand with miso, adding a great depth of nuttiness to the cookies. Also, with the addition of almond butter, the amount of butter needed is dramatically reduced.


Miso Almond Butter Cookies

5 from 1 vote
Recipe by George L. Course: DessertCuisine: AmericanDifficulty: Easy
Servings

6

cookies
Prep time

30

minutes
Cooking time

18

minutes

Not your average chocolate chip cookies. Infused with miso and almond butter.

Ingredients

  • 1 cup all purpose flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 2 tablespoons room temperature vegan butter

  • 1 tablespoon almond butter

  • 1 tablespoon miso

  • 1/2 cup brown sugar

  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons room temperature water per egg)

  • 1/2 cup chocolate chips (more as desired)

Directions

  • Make the flax egg. In a small bowl, combine flaxseed meal and water. Mix well, and let sit at room temperature for at least 5 minutes, or until thickened.
  • In a large bowl, combine flour, baking powder, and baking soda.
  • In another large bowl, whisk together room temperature vegan butter, brown sugar, almond butter, and miso. Cream this mixture for around three minutes, until its homogenous and nicely incorporated.
  • Add the flax egg into the creamed mixture and mix well. Then in goes the dry ingredients (mixed in step 1), followed by chocolate chips. Mix everything together well.
  • Scoop the mixture and shape them into balls — I portioned it into 6 balls. Place them onto a baking tray lined with parchment paper and chill in the fridge for at least thirty minutes*.
  • When thirty minutes is almost up, pre-heat the oven to 180 degrees Celsius (356 Fahrenheit). Bake the cookies for 16-18 minutes, or until they are golden-brown. Cool them on a wire wrack and enjoy! :))

Notes

  • If you’re impatient like me, you can place the tray in the freezer while the oven is pre-heating, and take them out when the oven has pre-heated.

Did you make this recipe? I’d love to see your recreations!

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