Miso Chocolate Chip Cookies
These Miso Chocolate Chip Cookies are the perfect treat after a long, busy week (or even just a quiet one). They help me to sit down, relax, and enjoy something a bit special.
- Prep Time: Mins
- Cooking Time: Mins
- 1/2 cup grass-fed ghee or coconut oil
- 1/2 tbsp ground chia seeds
- 3 tbsp milk of choice
- 2/3 cup coconut sugar
- 1 tbsp red miso
- 1 tsp vanilla extract
- 2 cups almond flour
- 1/2 cup sprouted brown rice flour
can be replaced with millet
- 1 tbsp arrowroot flour
- 1 1/2 tsp baking powder
- 1/2 cup dark chocolate
Preheat oven to 180C
In a food processor, process oil, chia seed, milk, coconut sugar, miso and vanilla until creamy and well combined.
Add the rest of the dry ingredients, except for the chocolate, and process until well blended.
Fold in the chocolate chunks, and then form into walnut size cookies.
Place about 5cm apart on a parchment lined baking tray and flatten gently to spread the cookie out slightly.
Bake for 12-15 minutes and then allow to cool for 10 minutes on the tray.