Vegan Miso Chocolate Chip Cookies

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.


Vegan Miso Chocolate Chip Cookies

4 from 20 votes
Recipe by George L. Course: DessertCuisine: American, JapaneseDifficulty: Easy
Servings

6

cookies
Prep time

30

minutes
Cooking time

18

minutes

Not your average vegan chocolate chip cookies.

Ingredients

  • 1 cup all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 3 tablespoons room temperature vegan butter

  • 1 tablespoon miso

  • 1/2 cup brown sugar

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

  • 1/2 cup vegan dark 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, 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 while still warm.

Notes

  • Tip: 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.
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Whit
Whit
9 months ago

These are excellent! Love the saltiness the miso adds and the texture is lovely. Thanks!!

Angeleo
Angeleo
6 months ago

This recipe is a game changer <3 Thank you!

Olga
Olga
5 months ago

Ok. So these were THE BEST COOKIES I’ve made in my entire life. Thank you so much for this recipe. And for all other recipes that you put out. I’ve tried a bunch of them and they all turn out incredible and exciting!
Lots of love and appreciation <3

Nic
Nic
5 months ago

These are the finest vegan cookies I’ve ever made or eaten.