Sweet and salty, these vegan miso chocolate chip cookies offer a unique twist on a classic treat. The miso enhances the deep flavours of dark chocolate, creating an irresistibly chewy and flavourful cookie.
Vegan Miso Chocolate Chip Cookies: A Classic With A Twist
If you’ve never tried miso in baking, these vegan miso chocolate chip cookies are the perfect place to start. Miso might seem like an unusual addition to a sweet treat, but trust me it works beautifully.
The subtle savoury edge enhances the richness of the dark chocolate, creating a deliciously moreish balance of flavours. Think sweet, salty, chewy, and just the right amount of gooey.
These cookies are plant-based and made with simple ingredients you likely already have in your cupboard. The miso adds depth without overpowering the sweetness, while soft brown sugar helps achieve that perfect chewy texture we all love in a cookie. Best of all, there’s no need for eggs or dairy, making them suitable for vegans and ideal for anyone on a flexitarian diet looking to cut down on animal products without missing out on indulgent bakes.
They’re easy to whip up and great for sharing (if you can bear to part with them). Whether you’re after an afternoon pick-me-up, something a bit different for your next bake sale, or simply fancy a cosy baking session, these miso chocolate chip cookies are sure to hit the spot.
Ready in under 30 minutes, they’re a little bit unexpected and completely irresistible.
TOP TIP: You can freeze portioned cookie dough for up to 3 months. Bake straight from frozen, adding 2-3 minutes to the baking time.
Other Chocolate Chip Cookie Recipes
- Chocolate Chip Skillet Cookie
- No-Bake Chocolate Oat Cookies
- Miso Chocolate Chip Cookies
- Best-Ever Chocolate Chip Cookies by Paul Hollywood
Watch How To Make These Miso Chocolate Chip Cookies
In this post
- Vegan Miso Chocolate Chip Cookies: A Classic With A Twist
- Other Chocolate Chip Cookie Recipes
- Watch How To Make These Miso Chocolate Chip Cookies
- Why do I like using miso for sweet dishes?
- How to make these Miso Chocolate Chip Cookies?
- How To Store These Cookies
- Frequently Asked Questions About These Miso Chocolate Chip Cookies
- Other posts you might enjoy reading
Why do I like using miso for sweet dishes?
Miso, a traditional Japanese seasoning made from fermented soybeans, may seem like an unusual ingredient to add to chocolate chip cookies. However, miso’s salty and savoury flavour balances out the sweetness of the cookie dough and adds depth that elevates the overall taste. White miso pairs really well with chocolate, lending these cookies delicate hints of salted caramel.
One of my favourite porridge recipes is this Sweet Miso Porridge where miso adds hints of butterscotch, ever so delicious with banana and pear.
How to make these Miso Chocolate Chip Cookies?
This is a straightforward recipe but you do need to plan ahead as the cookie dough needs to rest in the fridge for at least 2 hours. Resting the dough will not only help the flavours develop but also improve the overall texture of the cookies. If you have more time, feel free to leave the cookie dough overnight in the fridge.
Ingredients
To make these miso chocolate chip cookies you will need:
- granulated sugar
- light or dark brown sugar
- dairy-free spread
- white miso
- vanilla extract
- all-purpose flour
- baking powder
- dark chocolate chips
Step 1: Cream the butter
I am using a mixture of granulated and brown sugar. For a richer flavour, my preference is to use dark brown sugar but light brown sugar works as well. The sugars are mixed together with dairy-free spread, miso and vanilla extract until light and fluffy using a stand mixer or a hand mixer.
Step 2: Make the cookie dough
With your mixer running on low speed, the next step is to slowly add the flour and baking soda until combined, then fold in the chocolate chips and chill the dough in the fridge for 2 to 3 hours. As mentioned before, the longer you rest the dough, the more delicious the cookies will be.
Step 3: Shape the cookies
Once you are ready to bake the cookies, take 2 tablespoons of cookie dough and form a small ball and place it on the baking sheet. Repeat with the rest of the cookie dough, making sure you space the cookies apart as they will become bigger when cooking.
For convenience, I like to use a medium-sized cookie scoop like this one. It is very handy for creating evenly shaped cookies.
Step 4: Bake the miso chocolate chip cookies
These miso chocolate chip cookies take 10 to 12 minutes to bake, they should be light brown and slightly soft in the centre when pressed. When done, remove them from the oven and tap the baking trays on your work surface. This will help flatten the cookies.
Leave the cookies to cool on the baking trays for 15 minutes. The cookies will harden as they cool down. When they are cold enough to be moved, transfer them carefully to a cooling rack and leave them to cool down completely.
How To Store These Cookies
These delicious miso chocolate chip cookies will keep up to 3-5 days at room temperature in an airtight container.
I hope you enjoy these vegan miso chocolate chip cookie recipes as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Miso Chocolate Chip Cookies [vegan]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 70 g granulated sugar
- 115 g light or dark brown sugar (see note 2)
- 110 g dairy-free spread
- 2 Tbsp white miso
- 1 tsp vanilla extract
- 190 g all-purpose flour
- ½ tsp baking powder
- 125 g dark chocolate chips
Instructions
- Place the sugars in the bowl of a food mixer. Using a paddle attachment, beat the sugars together with the dairy-free spread, miso and vanilla extract until light and fluffy, about 2 minutes.70 g granulated sugar, 115 g light or dark brown sugar, 110 g dairy-free spread, 2 Tbsp white miso, 1 tsp vanilla extract
- With the food mixer running on low speed, slowly add the flour and baking powder until combined. Fold in the chocolate chips. Chill the dough in the fridge for 2 to 3 hours. (see note 3)190 g all-purpose flour, ½ tsp baking powder, 125 g dark chocolate chips
- Preheat the oven to 190°C/170°C Fan / 375°F. Line two baking sheets with parchment paper.
- Take 2 tablespoons of cookie dough and form a small ball and place it on the baking sheet. (alternatively, you can use a medium size cookie scoop). Repeat with the rest of the cookie dough, making sure you space the cookies apart as they will become bigger when cooking.
- Bake for 10–12 mins. The cookies should be light brown and slightly soft in the centre when pressed. When done, remove from the oven, tap the tray on your work surface to flatten the cookies, and leave them to cool on the baking trays for 15 mins. The cookies will harden as they cool down. When the cookies are cold enough to be moved, transfer them carefully to a cooling rack and leave them to cool down completely.
Video
Notes
Nutrition
Find this recipe online:
Miso Chocolate Chip Cookies [vegan]
https://theflexitarian.co.uk/recipe-items/miso-chocolate-chip-cookies-vegan/
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Frequently Asked Questions About These Miso Chocolate Chip Cookies
Miso adds a hint of saltiness to the cookies but also contributes to their depth of flavour and complexity. The sweetness from the chocolate chips balances the savoury notes of the miso.
While white or light miso is commonly used for baking, you can experiment with different types of miso to achieve various flavour profiles. Light miso tends to have a milder flavour, while darker miso varieties are more intense and savoury.
The miso flavour in these cookies is usually subtle and not overpowering. It adds depth and complexity to the overall taste without making the cookies taste overtly like miso soup.
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