Miso Tahini Chocolate Chip Cookies

The ultimate CCC — The chewiest cookie of my dreams, the miso adds such a complex flavor with a hint of nuttiness from the tahini; they’re so lovely.

I’ve been on a mission of recipe perfection. Ridiculous as it sounds, it’s been nice to push myself into a corner and make the same thing over and over again until it’s literally perfect, in my opinion, that is.

One of the first things I set out to make just right was chocolate chip cookies.

I’m a huge ccc fan, who isn’t?, but to be honest, a lot of the gluten-free, vegan cookie recipes out there (mine included) and store-bought options just don’t cut it. Some are way too sweet, some are just bland. Some are crumbly like sand, others cakey. I love a good chewy cookie. Flat as can be. I want the lacey edges and the gooey, chewy center with the whole thing being studded with large chocolate chunks or too many chocolate chips.

Salt is essential to a good cookie and that’s where I feel like a lot of recipes and products fail. Salt is the most important ingredient in desserts as it pulls out the sweetness; you need that salinity for the sugar to not just sit flat on your tastebuds. While I always add salt to my dough, and more often than not, flaky sea salt to the top of the baked cookies, I wanted something even more complex.

Still wanting the cookie to be a class ccc, miso was my first thought and the winner. A few more tweaks of sugar combos, and tahini ratios led me to my perfect chocolate chip cookie.

I hope you love them as much as I do.

Yield: 8
Author: Lauren Lester
Miso Tahini Chocolate Chip Cookies

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.
Prep time: 15 MinCook time: 14 MinInactive time: 40 MinTotal time: 1 H & 9 M
Cook modePrevent screen from turning off

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 (I use Miyokos)
  • 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

Notes

Store at room temperature, lightly covered, for up to 5 days.

Lauren Lester

Lauren Lester is a creative strategist, visual artist, and marketer with a career at the intersection of food, art, and business. She’s built food media brands reaching millions, designed websites and brands that bring creative visions to life, and consulted on multi-million-dollar content marketing investments. Lauren has collaborated with globally recognized brands, co-authored a cookbook (in her pre-vegan days), and sold hundreds of recipes in leading outlets. Her work is defined by a blend of creativity, strategy, and adaptability, resulting in a career that’s anything but conventional.

https://laurenlester.net
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