Description
These vegan Miso Chocolate Chip Cookies are indulgent, unique and perfect if you crave something sweet with a hint of saltiness.
Ingredients
Units
Scale
- 1 mashed banana
- 1/2 cup vegan butter
- 2/3 cup brown sugar
- 1/4 cup soy milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tbsp white miso paste (or red)
- 3/4 tsp baking soda
- 2 cups (276g) all-purpose flour
- 50g dark chocolate (chopped into small pieces or chocolate chips)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the mashed banana, vegan butter, and brown sugar until well combined.
- Add the soy milk, white miso paste and vanilla extract to the bowl and mix until smooth.
- In a separate bowl, whisk together the baking powder, baking soda, and all-purpose flour.
- Gradually add the dry ingredients to the wet ingredients, mixing well after each addition, until a soft cookie dough forms.
- Fold in the chopped dark chocolate or chocolate chips, ensuring they are evenly distributed throughout the dough.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, enjoy your delicious vegan Miso Chocolate Chip Cookies!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: baking
- Cuisine: Fusion, American