Miso & White Chocolate Chip Cookies (gluten-free vegan)
Miso & White Chocolate Chip Cookies are utterly delicious. Our recipe is vegan & easy to make gluten-free. Embrace this flavour combination!
Miso and White Chocolate Chip Cookies
These Miso and White Chocolate Chip Cookies are utterly delicious. They are vegan and are as delicious made gluten-free as they are with plain flour.
Admittedly miso and white chocolate chip cookies aren’t an expected flavour combination. But we have it on our family taste testing authority and the fact that we’ve both had to make 3 batches this week to meet their demands, that this is a winning cookie combination.
The deep caramel umami flavour created by the miso paste, paired with the small bites of sweet white chocolate is a perfect balance.
What kind of Miso Paste?
For the miso and white chocolate chip cookies, we’ve used white miso paste as it’s lighter, slightly sweeter and has a touch of a caramel flavour compared to the brown and red miso pastes.
Miso paste is one of our store cupboards staples, we have found that we use white miso in our recipes more than any other miso paste.
The flavour created by miso is called Umami which is one of the five basic tastes, it’s slightly salty and savoury and normally used to give a rich depth of flavour to recipes. Miso is made by fermenting soybeans and rice.
Where to Buy White Miso Paste for the Miso and White Chocolate Chip Cookies
There is a range of miso brands and there are some supermarkets own brands available. Have a look in Asian supermarkets as well.
Yutaka is available from Asda and Sainsbury’s
Miso Tasty can be bought in Tesco
Bart have their own brand
Clearspring is available in Waitrose along with the Waitrose own brand.
You can make your own too, go and see Plucky Pickle she will show you how.
Using Flaxseed as an Egg Alternative
Flaxseed is also known as linseed
We always have a jar of milled flaxseed in the fridge ready for when we have the urge to bake! We buy whole golden flaxseed and when we need it we blend a small amount in the blender until a rough flour. You can also buy it ready milled, but this is slightly more expensive.
To replace 1 egg, we use 1 tablespoon of milled flaxseed to 3 tablespoons of water, mix and set to one side for 5 to 10 minutes until it thickens.
Vegan Butter
If using a vegan spread the cookie dough mix will be a little softer and stickier. We use a vegan butter block and the dough is slightly firmer. We find that there is no need to chill the cookie dough.
Vegan White Chocolate
We used The Vegan Kitchen white chocolate for this recipe. Sainsbury’s and Tesco all have their own free from white chocolate buttons and bars. Some Aldi stores stock Moser Roth Vegan Blonde Cocoa Bars.
There are several other brands available – Montezuma’s and iChoc are lovely but more expensive and we don’t tend to use them for baking.
The Flour Mix
To give a slightly nuttier flavour we add 40g of buckwheat flour – a naturally gluten-free flour – you can make the cookies purely with plain flour but the taste the buckwheat adds is delicious so it’s worth keeping a bag in your store cupboard. We also use buckwheat flour for making galettes, pancakes and for using in our banana bread recipes.
Can You Freeze the Cookie Dough?
Yes, the rate our families eat these, we’d thoroughly recommend making a double batch of the miso and white chocolate chip cookies and rolling half the dough into a sausage-like roll, wrapping it in baking paper and a layer of foil and freezing it. Remove from the freezer to almost defrost before rolling into cookie dough balls and baking for 12 minutes.
How to Store the Miso and White Chocolate Chip Cookies
Once baked, allow the cookies to cool fully and store in an airtight container for up to 3 days.
Cost to make the Miso and White Chocolate Chip Cookies
To make with plain flour £3.81
To make gluten-free £3.97
Costs will vary depending on the products you use. This is how much our batch of cookies cost.
In a small bowl add the milled flaxseed and water, stir and set to one side to thicken.
Heat the oven to oven 180°C /160°C Fan.
Line a large baking tray with baking paper.
In a large mixing bowl cream together the butter and the sugar. Then mix in the miso paste, vanilla extract and stir to combine. Then add the flaxseed mix and stir through.
Once combined stir in the plain and buckwheat flour, baking powder and xanthan gum if using gluten-free flour, stir through thoroughly.
Now fold in the chopped white chocolate.
Scoop the miso and white chocolate cookie dough mix into heaped tablespoon size cookie dough balls and place, spaced out, on the lined baking tray.
Place in the centre of the oven and bake for 12 minutes.
Notes
If using a vegan spread the cookie dough mix will be a little softer and stickier. We use a vegan butter block and the dough is slightly firmer.
Nutrition
Serving Size:10
Keywords: cookies, miso, white chocolate, chocolate chip cookies
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