These Miso Chocolate Chip Cookies are the perfect treat after a long, busy week (or even just a quiet one). Further I find that they help me sit down, relax, and enjoy something a bit special. This recipe is quite quick and straight forward. It is the perfect thing to make when you are craving something sweet and delicious. These are also perfect when you don’t have the time or energy to spend too long in the kitchen. It’s great for the whole family, and makes a nice surprise for the kids in their lunch boxes. This is also a simple recipe, you could get the kids to help you in the kitchen. These cookies are also great for kids because they’re very low in sugar. They taste a little sweet because of the umami from the miso whithout the need to add much sugar.
Miso Chocolate Chip Cookies
- 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 coarsley chopped
- 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.
If you’re interested in more recipes like Miso Chocolate Chip cookies, take a look at our Forage Ferment and Feast Fermentation Recipe Book.