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Lauren Lester

Miso Tahini Chocolate Chip Cookies

5 from 1 vote
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 minutes
Cook Time 15 minutes
Chill 40 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Dessert
Ingredients Method Notes

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
 

  1. Preheat the oven to 325° F.
  2. In a large bowl, whisk together the oat flour, white sugar, brown sugar, and baking soda.
  3. Using a wooden spoon, mix in the softened butter, tahini, vanilla and almond extract, miso paste, and almond milk until well combined.
  4. Fold in the chocolate chips then use a cookie scoop to place cookies on a sheet pan about 3" apart. Refrigerate for 30 minutes.
  5. Tranfer the cookies to the oven and bake for 12-14 minutes until the edges are set and the centers are slightly underbaked.
  6. 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.