You may be wondering why you'd want to put miso in cookies, and I'm here to tell you why. Miso adds a depth of flavour and savoury goodness to an otherwise basic chocolate chunk cookie. And the truth is, it's not overpowering at all. You'll barely notice it in there, but the slight savoury flavour really adds a nice touch. And these miso cookies are gluten free and grain free too. The added benefit of brown butter ghee keeps these paleo friendly and adds even more flavour too.
I LOVE cooking and baking with ghee for several reasons. One of the big reasons I love using ghee is because it tastes AMAZING. It's richer tasting than butter and because of that, you'll actually use less.
Here are some other reasons I love using ghee:
An ingredient I love using when baking cookies is brown butter. So using brown butter ghee makes so much sense! My go-to brand for ghee is this one from Lee's Provisions. She uses high quality organic butter, and this brown butter ghee is slightly nutty tasting and delicious. It's perfect in baked goods, on popcorn, or in a hot beverage.
Here are all the ingredients you'll need for these delicious, gluten free and paleo miso cookies!
You'll love the addition of brown butter ghee which offers a delicious, nutty aroma and taste.
This is the brown butter ghee I buy and recommend.
Miso is a delicious fermented paste that provides a salty and savory flavour. You'll only need about 1/4 cup of white miso for these miso cookies. I don't recommend using red miso as it's a lot stronger in flavour and will be too intense for these cookies.
My go-to flour when baking cookies is almond flour. I find that it results in the softest tasting cookie.
This is the almond flour I use and recommend.
Whenever I bake things that are gluten free, I find that using more than one flour is necessary to get the right texture. Tapioca flour is another flour that I always have on hand. Also note that tapioca starch and tapioca flour are the same thing, it just depends on how it's been labelled. Tapioca flour is very fine, and is great for using to thicken sauces, soups or anything else that needs thickening. For baking, it helps to provide some chewiness and crispiness, two things that are key for any cookie recipe.
You could substitute dark chocolate chips for this recipe, but I just love using dark chocolate instead. Personally, I prefer the texture that chopped chocolate provides to this recipe. This way, you end up with a gluten free chocolate chunk cookie rather than a chocolate chip cookie. I love this brand of dark chocolate!
I like using date sugar in this recipe because it has a great taste and only contains one ingredient, whole dehydrated ground dates! I really like this date sugar from LIVA which is the one I use in this miso cookie recipe.
I haven't tested this recipe without eggs, as they are key to binding these cookies and providing moisture to the recipe.
Making these gluten free miso cookies is pretty easy! Once you have all your ingredients ready, the recipe comes together pretty quickly. I have a few tips to ensure successful cookies.
You want to have the ghee in liquid form, so heat a small saucepan over low heat and add the brown butter ghee and melt it.
Then move the ghee to a large bowl and set aside to cool slightly. Once cool, add the eggs, date sugar, vanilla extract and miso paste. Beat with a handheld mixer for one minute, until mixed very well.
In a medium sized bowl, add the almond flour, tapioca flour and baking soda and whisk well.
Add the dry ingredients to the wet and stir to incorporate until no clumps remain.
Then fold in the chocolate chunks. Place in the fridge for about 15 minutes to make them easier for scooping.
Preheat your oven and line a baking sheet with parchment paper.
Take about two tablespoons of dough and roll into a ball and then flatten with your hands. Place on the baking sheet, ensuring there is some room in between the cookies as they will spread a bit.
Place this in the oven and bake for about 8 to 9 minutes, until slightly golden. Leave them on the tray for a few minutes, as they will finish baking on there. Remove the cookies and place on a cooling rack and repeat with the remaining cookie dough.
Once you let your miso cookies cool completely, you can store them in a sealed container in the fridge. Personally, I like these cookies served cool from the fridge.
You can also freeze leftover cookies in a sealed plastic bag too. Simply remove the cookie from the freezer and let it sit out for a few minutes. I like them served cool!
These cookies are not only gluten-free and grain free, they're paleo too. Because ghee is clarified to remove the lactose, they are also considered paleo. Although I don't follow any particular diet or label when it comes to what I eat, I know some people need to for various health reasons. And these cookies are a perfect treat to enjoy if you do have health or dietary restrictions.
If you make these miso cookies, I'd love to hear from you. Feel free to tag me on Instagram, and/or leave a comment, rating or review below.
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These miso cookies have a delicious, savoury component while still retaining that classic chocolate chunk cookie feel. Gluten free, paleo and grain free too!