You may have used miso in soups, dressings, and other savory dishes – but have you ever tried baking with it?! Grab that miso paste from your fridge and try making these dairy-free miso chocolate chip cookies. It brings a subtle savory umami depth to the cookie, enhancing the flavor. You’ll love these chewy and unique cookies!
Ingredients
Here’s a photo of the ingredients you’ll need for this recipe, along with selected ingredient notes:
- Dairy-free butter – There are many butter alternatives on the market these days. For this recipe, I recommend using Country Crock avocado oil plant butter sticks or Country Crock homestyle sticks. You can also use Earth Balance vegan buttery sticks. Please note that other dairy-free butters, especially tub-based options, may not work due to increased moisture content.
- Chocolate chips – There are several brands of dairy-free chocolate chips on the market these days. My personal go-to is Enjoy Life – it’s easy to find at grocery stores or online, and I find it tastes like high-quality chocolate. You can also search for Nestle Allergen Free Morsels or Walmart “Free From” Morsels, both of which are allergy-friendly lines. Be sure to always check product labels to ensure you’ve selected the correct one, as the packaging can sometimes look like the other product lines that contain dairy.
- Miso paste – This is a fermented soybean paste. I recommend white miso paste for this recipe, as it’s a bit milder and sweeter (since it’s fermented for a shorter time frame). You can use red miso paste if that’s what you have on hand though; it’s just a little punchier with a stronger flavor.
Instructions
This recipe is very simple to make. You’ll find the full recipe ingredients, amounts, and directions in the recipe card at the bottom of this page. Here’s a helpful overview with some step-by-step photos.
Start by putting the dairy-free butter in a small pot and heating over medium heat for about 5 minutes, until it’s a light golden-brown color.
Pour that into a mixing bowl and let it cool for about 10 minutes.
Add the brown sugar, granulated sugar, miso, egg, and vanilla to that bowl and mix together well.
In a separate small bowl, stir together the flour, baking soda, baking powder, and salt.
Pour the dry ingredients in with the wet ingredients, and mix until just combined. Fold in the chocolate chips.
Use a cookie scoop or a heaping tablespoon to portion the dough out onto parchment-lined baking sheets.
Bake ‘em at 350 degrees for about 10-12 minutes, and let cool on the pan. Enjoy!
Recipe FAQ
Here are some common questions that may come up as you prepare this recipe:
Store the cookies at room temperature in a zip top bag or airtight container. For best quality, enjoy within 3 to 4 days. For longer storage, freeze for up to 3 months and thaw at room temperature when ready to enjoy.
This can happen if the dairy-free butter was not cooled for 5 to 10 minutes after browning, or if there are mismeasurements in the rest of the recipe. It may also happen if you use different types of dairy-free butter with a higher moisture content. If you find this occurs frequently when preparing cookies, try chilling the dough for 20 to 30 minutes in the fridge before baking.
If the cookie dough is too dry and crumbly, you may have packed the flour into the measuring cup (flour should typically be spooned and leveled into the cup). In this case, try adding a tablespoon of oil or applesauce, then mix again.
Yes. Portion out the dough onto the baking sheet, but rather than bake it, put it in the freezer for an hour or two (to flash freeze). Transfer the dough balls to a zip top freezer bag or food storage container, and return to the freezer. You can bake the cookie dough from frozen; keep in mind you may need to adjust the baking time.
Allergen in this recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something or manufacturer formulations can change.
This recipe is dairy free. It should also be nut free, assuming your dairy-free butter does not contain nuts.
This recipe does contain wheat/gluten (in the flour), eggs (in the egg), and soy (in the miso and dairy-free butter I used). Because miso is a key ingredient here, you would obviously want to skip this recipe if you’re soy-free. Here are suggested modifications to adjust for the other allergens:
- Wheat/gluten: Use a 1:1 measure-for-measure gluten free flour blend.
- Eggs: Use a flax egg in place of the regular egg. To do this, combine 1 tablespoon ground flax with 2 ½ tablespoons of hot water, and let that sit for 5 minutes prior to using.
More Dairy Free Chocolate Chip Cookie Recipes
Looking for more fun takes on a traditional chocolate chip cookie? Try one of these options:
- Coconut oil chocolate chip cookies – I love the richness that coconut oil offers!
- Maple syrup chocolate chip cookies – This offers a hint of maple flavor in a standard chocolate chip cookie.
- Microwave chocolate chip cookie for one – When you don’t want to make an entire batch of cookies but need a sweet treat!
- Dairy free pumpkin chocolate chip cookies – A fun fall twist on the classic.
I hope you enjoy these dairy free miso chocolate chip cookies as much as my family does! If you get a chance to try them, feel free to leave a recipe rating or comment below.
Dairy Free Miso Chocolate Chip Cookies
Ingredients
- ½ cup dairy-free butter (i.e. Country Crock Plant Butter Sticks)
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 tablespoons white miso paste
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1 cup dairy-free dark chocolate chips (i.e. Enjoy Life)
Instructions
-
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
-
Heat a small pot or small skillet over medium heat. Add the dairy-free butter and cook for about 5 minutes, stirring often, until the butter begins to turn a light golden brown and is very fragrant. Remove from heat immediately and pour into a large mixing bowl. Let cool for at least 5-10 minutes.
-
Add the granulated sugar, brown sugar, miso, egg, and vanilla extract to the mixing bowl with the browned butter. Stir will.
-
In another mixing bowl, combine the flour, baking soda, baking powder, and salt. Stir until well combined.
-
Add the dry ingredients to the wet ingredients. Stir until just combined. Fold in the chocolate chips.
-
Use a 1 ½ tablespoon cookie scoop (or heaping tablespoon) to portion out the dough onto the parchment-lined baking sheet.
-
Bake on the center rack at 350 degrees F for 10-12 minutes, or until the cookies are lightly browning along the edge and no longer look moist on top. Let cool on the pan, then enjoy!
Recipe Notes
Nutrition analysis (approximate per cookie): 149 calories, 8 g fat, 4 g saturated fat, 140 mg sodium, 21 g carbohydrate, 1.5 g fiber, 12 g sugar, 2 g protein, Vitamin D: 0%, Calcium: 1%, Iron: 14%, Potassium: 2%
Please pin this post – it helps you save the content and shares it with others, keeping this site running!
