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If you’ve ever dreamed of a cookie that’s chewy, rich, and full of unexpected depth, then you’re in for a treat with this Vegan Miso Chocolate Chip Cookies Recipe. These cookies brilliantly blend the warm, sweet flavors of chocolate with a subtle umami twist from miso paste, creating an irresistible snack that’s soft, thick, and utterly satisfying. If you love classic chocolate chip cookies but want to explore something with a delightful new dimension, this recipe will quickly become your new favorite way to indulge.
Ingredients You’ll Need
Getting these Vegan Miso Chocolate Chip Cookies just right relies on a handful of simple yet powerful ingredients. Each one plays a vital role, from the texture of the dough to the richness of the final cookie, ensuring every bite is a perfect treat.
- Plain flour (2 cups / 220g): The base of your cookie dough, providing structure and a tender crumb.
- Brown sugar (1 cup / 200g): Adds moisture, chewiness, and a deep caramel flavor that balances the miso’s savoriness.
- Melted vegan butter (1/2 cup / 125ml): Brings richness and helps achieve that soft, thick cookie texture everyone loves.
- Soy milk (1/3 cup / 70ml): A creamy liquid that binds the mixture while keeping the recipe fully vegan.
- Miso paste (1 tbsp): The secret star—a touch of umami that elevates the flavor profile to something truly memorable.
- Baking powder (1 tsp): Gives the cookies their gentle lift and slight puffiness.
- Vegan chocolate chunks or chips (1 cup / 90g): Melty pockets of chocolate that contrast the savory miso beautifully.
How to Make Vegan Miso Chocolate Chip Cookies Recipe
Step 1: Prep Your Chocolate and Dry Ingredients
Start by chopping your vegan chocolate bar into generous chunks, unless you’re using pre-made chocolate chips—then you’re already halfway there. Next, whisk together the plain flour, brown sugar, and baking powder in a large bowl until everything is seamlessly combined without any lumps. This dry blend is the foundation of your cookie dough.
Step 2: Mix the Wet Ingredients with Miso
In a separate bowl or jug, mix together the melted vegan butter, soy milk, and miso paste. Whisk these until smooth and lump-free. The miso dissolves into the mix, infusing the batter with that subtle umami kick that makes this Vegan Miso Chocolate Chip Cookies Recipe so special.
Step 3: Combine Wet and Dry Ingredients
Pour your smooth miso mixture into the bowl with your dry ingredients. Stir thoroughly until a soft cookie dough forms. Once combined, fold in your chocolate chunks or chips gently to distribute them evenly without breaking up the chocolate too much.
Step 4: Chill the Dough
Cover your cookie dough with a clean kitchen cloth or reusable cling film, then pop it into the fridge for at least 15 to 30 minutes. Chilling the dough helps the flavors meld and prevents the cookies from spreading too thin while baking.
Step 5: Bake to Perfection
Preheat your oven to 180°C (350°F). Using an ice cream scoop, portion the dough onto a baking tray lined with parchment paper, spacing them well apart. Press each cookie down slightly to encourage an even bake. Bake for 12 to 15 minutes until the edges are golden but the centers remain soft. Let them sit on the tray for 5 minutes before transferring to a cooling rack. This final step helps them set just right.
How to Serve Vegan Miso Chocolate Chip Cookies Recipe
Garnishes
While these cookies shine on their own, a light sprinkle of flaky sea salt before baking can enhance the umami depth from the miso and the bittersweet notes of chocolate. For a touch of festive flair, consider a dusting of powdered sugar once cooled.
Side Dishes
Pair these cookies with a warm cup of almond or soy milk for a cozy snack, or enjoy alongside a dairy-free coffee or chai latte to balance the sweet and savory flavors perfectly. They also make a fantastic afternoon pick-me-up with fresh fruit or a dollop of coconut whipped cream.
Creative Ways to Present
Serve these cookies stacked with a vegan ice cream sandwich in the middle for a fun and indulgent dessert. Alternatively, crumble them over a vegan yogurt parfait as a crunchy, flavorful topping that surprises and delights with every bite.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Vegan Miso Chocolate Chip Cookies fresh by storing them in an airtight container at room temperature. They will stay soft and chewy for up to five days, making them an easy grab-and-go treat throughout the week.
Freezing
If you want to enjoy these cookies later, freeze them in a sealed container or freezer bag. You can freeze both the baked cookies and the dough, with baked cookies lasting up to three months. Just thaw at room temperature before enjoying.
Reheating
For that freshly baked warmth, pop your cookies in a preheated oven at 150°C (300°F) for 5 minutes or microwave for about 10 seconds. This quick step melts the chocolate chunks and revives the soft, chewy texture.
FAQs
Can I use other types of miso paste for this recipe?
Absolutely! While white or mild miso is recommended for its subtle flavor, you can experiment with red or brown miso for a stronger umami punch. Just keep in mind these varieties may alter the cookie’s color and depth slightly.
Is it possible to substitute the soy milk with another plant-based milk?
Yes, feel free to use oat, almond, or coconut milk as alternatives. Soy milk is preferred for its neutral flavor and texture, but any plant-based milk will work fine and keep the cookies vegan.
Why is miso paste added to chocolate chip cookies?
Miso adds an unexpected layer of umami and complexity that balances the sweetness of the chocolate and sugar. It enhances the overall flavor, making the cookies more rich and satisfying.
Can I make these cookies gluten-free?
To make a gluten-free version, swap the plain flour for a gluten-free all-purpose blend. Just make sure your baking powder is gluten-free too. The texture might vary slightly but should still be delicious.
How chewy are these Vegan Miso Chocolate Chip Cookies?
These cookies are wonderfully chewy and thick, with a soft center that holds melted chocolate perfectly. The vegan butter and brown sugar help create that classic chewy texture you crave.
Final Thoughts
Trying this Vegan Miso Chocolate Chip Cookies Recipe is like discovering a delicious new twist on a beloved classic, one that brings cozy warmth and unexpected flavor to your cookie jar. Whether you’re baking for loved ones or treating yourself, these cookies promise a chewy, soft bite filled with melting chocolate and that magical hint of miso that keeps you coming back for more. Give it a go—you’ll be amazed at how simple ingredients can create such a standout dessert.
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Vegan Miso Chocolate Chip Cookies Recipe
- Total Time: 30 minutes
- Yield: About 18-20 cookies
- Diet: Vegan
Description
These easy vegan miso cookies with chocolate chips are chewy, soft, and thick treats bursting with umami flavor from miso paste and melty vegan chocolate chunks. Perfect for a quick homemade vegan dessert, they combine rich brown sugar sweetness with a unique savory twist, making them irresistibly delicious and simple to bake.
Ingredients
Dry Ingredients
- 2 cups (220g) plain flour
- 1 cup (200g) brown sugar
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup (125ml) melted vegan butter, cooled
- 1/3 cup (70ml) soy milk, room temperature
- 1 tbsp miso paste
Mix-ins
- 1 cup (90g) chopped vegan chocolate bar (chocolate chunks) or chocolate chips
Instructions
- Prepare Chocolate: Chop a vegan chocolate bar into chunks or use ready-made vegan chocolate chips for easier mixing.
- Combine Dry Ingredients: In a large bowl, whisk together the plain flour, brown sugar, and baking powder until well combined with no lumps.
- Mix Wet Ingredients: In a separate medium bowl or jug, whisk the cooled melted vegan butter, soy milk, and miso paste until smooth with no large lumps.
- Form Cookie Dough: Pour the wet mixture into the dry mixture and mix thoroughly to form a cookie dough. Gently fold in the chocolate chunks or chips until evenly distributed.
- Chill Dough: Cover the dough bowl with a clean kitchen cloth or reusable cling film and rest in the fridge for 15 to 30 minutes to firm up the dough.
- Preheat Oven: About halfway through chilling, preheat your oven to 180°C (350°F) so it’s ready when the dough comes out.
- Scoop and Arrange: Use an ice cream scoop to portion the dough onto a baking tray lined with baking paper or parchment. Space cookies apart to allow spreading. Press down each cookie slightly.
- Bake Cookies: Bake in the preheated oven for 12 to 15 minutes until the edges are set but the center remains soft.
- Cool Cookies: Remove from oven and let cookies set on the tray for 5 minutes, then transfer to a wire rack to cool completely before enjoying.
Notes
- Resting the dough in the fridge helps to prevent excessive spreading during baking and enhances texture.
- You can substitute soy milk with any plant-based milk of choice.
- Miso paste adds an umami depth but be sure to use a white or mild miso for a balanced flavor.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Use vegan-certified chocolate to keep this recipe fully vegan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
