Chocolate Chip Cookies With Miso
I love using miso in my cooking soups,stews,dressings sauces.
However I have never thought of using it in baking. I was inspired by a friend on Instagram to make these cookies.
These are so soft inside and because I added chocolate chips it goes together with the salty miso just perfect along with some nutty tahini.
This is my recipe for chocolate chip miso cookies
Turn on your oven to warm and line a baking sheet with parchment paper.
In a bowl add 2 cups of gram flour (sometimes called garbanzo or chickpea flour)
Add to this 2 teaspoons of baking powder
1 cup of coconut palm sugar
And give it a mix. Then add 1 cup of vegan chocolate chips and mix again.
In a separate bowl add
1 heaped teaspoon of white miso and 1 heaped teaspoon of tahini and cream them together.
Add to this 1/3 cup of melted coconut oil and 1/2 cup of soy milk (or almond milk)
Mix it all well and add this to your dry flour mixture
When it’s all well mixed it should be a dough consistency if it’s too dry add a little more milk if to wet add a little more flour.
I then find it easy to take heaped tablespoons of the mixture and put it into plastic wrap make into a ball then turn each ball out onto your parchment lined baking sheet and flatten them out into cookie shapes.
I made 6 large cookies or you can make 12 small ones.
When you have all your cookies place them in the oven until golden (about 10 mins)
Leave your cookies to cool down (I know it’s difficult) if you don’t they will crumble apart .
For extra freshness keep in an air tight container or freeze them .
perfect with a nice matcha latte.