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
