Gluten-Free and Vegan Miso-Chocolate Chip Cookies
- Level: Easy
- Yield: about 30 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 138
- Total Fat
- 7
- Saturated Fat
- 6
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 139
- Total: 2 hr 30 min (includes chilling and cooling times)
- Active: 15 min
Ingredients
1 cup light brown sugar
1/2 cup refined coconut oil
1/4 cup plant-based milk, such as almond, soy, oat or coconut milk
1/4 cup white miso
1 teaspoon pure vanilla extract
2 cups gluten-free all-purpose flour (I use Cup4Cup)
1 teaspoon baking soda
One 10-ounce bag vegan chocolate chips
Directions
- Place the brown sugar and coconut oil in the bowl of a stand mixer fitted with the paddle attachment and beat on medium to high speed until thoroughly combined, about 1 minute. Add the milk, miso and vanilla and beat for 1 minute.
- Whisk the flour and baking soda in a medium bowl. Slowly add the dry ingredients to the miso mixture and beat on medium speed until just combined. Add the chocolate chips and beat until combined.
- Cover the dough and refrigerate for 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line each of 2 baking sheets with parchment or a silicone baking mat.
- Scoop the dough with a 1-inch ice cream scoop (or tablespoon) and place 15 dough balls on each of the prepared baking sheets. Gently press the dough down into a circle with your palm or fingers.
- Bake, rotating and switching the positions of the baking sheets halfway through, until the cookies are golden, 10 to 12 minutes. Let the cookies rest on the baking sheets for 1 minute then transfer to wire racks to cool.
- Serve or store cookies in a tightly sealed container for up to 6 days.