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.
Servings 8
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
Instructions
- 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.
Notes
Store at room temperature, lightly covered, for up to 5 days.