I’ve been on a mission of recipe perfection. Ridiculous as it sounds, it’s been nice to push myself into a corner and make the same thing over and over again until it’s literally perfect, in my opinion, that is.

One of the first things I set out to make just right was chocolate chip cookies.

I’m a huge ccc fan, who isn’t?, but to be honest, a lot of the gluten-free, vegan cookie recipes out there (mine included) and store-bought options just don’t cut it. Some are way too sweet, some are just bland. Some are crumbly like sand, others cakey. I love a good chewy cookie. Flat as can be. I want the lacey edges and the gooey, chewy center with the whole thing being studded with large chocolate chunks or too many chocolate chips.

Salt is essential to a good cookie and that’s where I feel like a lot of recipes and products fail. Salt is the most important ingredient in desserts as it pulls out the sweetness; you need that salinity for the sugar to not just sit flat on your tastebuds. While I always add salt to my dough, and more often than not, flaky sea salt to the top of the baked cookies, I wanted something even more complex.

Still wanting the cookie to be a class ccc, miso was my first thought and the winner. A few more tweaks of sugar combos, and tahini ratios led me to my perfect chocolate chip cookie.

I hope you love them as much as I do.

Miso Tahini Chocolate Chip Cookies

These Miso Tahini Chocolate Chip Cookies are gluten-free, vegan, and irresistibly delicious. The complex miso adds a hint of salty umami that can't be beaten.

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Prep Time 20

Cook Time 15

Chill 40

Total Time 1 15

Ingredients

1 1/4 cups oat flour
1/3 cup white cane sugar
1/4 cup dark brown sugar
1/2 teaspoon baking soda
1/4 cup softened unsalted butter
2 tablespoons tahini
1 tablespoon pure vanilla extract
1 teaspoon almond extract
2 teaspoons white miso paste
1-2 tablespoons unsweetened plain almond milk to thin if needed
1/2 cup chocolate chunks or chips
Flaky sea salt for topping

Method

Preheat the oven to 325° F.
In a large bowl, whisk together the oat flour, white sugar, brown sugar, and baking soda.
Using a wooden spoon, mix in the softened butter, tahini, vanilla and almond extract, miso paste, and almond milk until well combined.
Fold in the chocolate chips then use a cookie scoop to place cookies on a sheet pan about 3″ apart. Refrigerate for 30 minutes.
Tranfer the cookies to the oven and bake for 12-14 minutes until the edges are set and the centers are slightly underbaked.
Remove from the oven and slap the tray on the counter once or twice to flatten slightly. If desired, use a large-rimmed cup to gently shape the cookie into a perfect circle. Let cool for 10-15 minutes for the best chewy texture.