Gluten Free Vegan Miso Chocolate Chip Cookies
Gluten Free Vegan Miso Chocolate Chip Cookies are about to change your world. These decadent cookies are perfect chocolate chip cookie with a special twist.
Servings: 24
Calories: 172kcal
Ingredients
- 1 cup light brown sugar
- 1/2 cup refined coconut oil
- 1/4 cup plant based milk (almond, soy, oat, or coconut)
- 1/4 cup white miso paste
- 1 teaspoon vanilla extract
- 2 cups gluten free flour (I use Cup4Cup)
- 1 teaspoon baking soda
- 10 ounces vegan chocolate chips
Instructions
- Place the brown sugar and coconut oil in the bowl and beat for 1 minutes or until throughly combined.
- Add milk, miso paste and vanilla and beat another minute.
- In a separate bowl whisk the gluten free flour and baking soda.
- Slowly add the flour mixture to the miso mixture and beat until just combined.
- Add the chocolate chips and beat until combined.
- Place the dough covered in the refrigerator for 1 hour.
- Preheat oven to 350 degrees.
- Using a 1 inch ice cream soup or spoon place cookie balls on a parchment or silicone mat lined baking sheet.
- Using the palm of your hand or your fingers gently press the dough down into a circle.
- Bake cookies for 10-12 minutes or until golden.
- Allow cookies to rest on baking sheet for 1 minute and then transfer to a baking rack to cool.
Nutrition
Calories: 172kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 158mg | Potassium: 18mg | Fiber: 2g | Sugar: 15g | Vitamin A: 2IU | Calcium: 34mg | Iron: 1mg