Miso Chocolate Chip Cookies

By Ali Slagle

Updated June 13, 2025

Miso Chocolate Chip Cookies
Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
4(478)
Comments
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Here’s a recipe for homemade chocolate chip cookies that doesn’t require butter, flour or leaveners, and it can be ready in less than a half hour. But how? Inspired by these gluten- and dairy-free salted peanut butter cookies, a combination of miso, light brown sugar, nut butter and vanilla extract create crisp, chewy edges; soft, gooey middles and a rich salted caramel flavor. You can use any kind of nut or seed butter you have, keeping in mind that each type will create a slightly different cookie, with some having a more pronounced flavor (like peanut) than others. (Cashew is the least noticeable.)

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Ingredients

Yield:8 cookies
  • ¾cup/160 grams light brown sugar (see Tip)
  • 2tablespoons white miso
  • 1large egg
  • ¾cup nut or seed butter, such as peanut, almond or tahini
  • 1teaspoon vanilla extract
  • ½cup/85 grams semisweet or bittersweet chocolate chips
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

223 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 26 grams sugars; 5 grams protein; 177 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees. In a medium bowl, vigorously stir the sugar, miso and egg until smooth. Add the nut butter and vanilla extract and stir vigorously until thickened slightly. Stir in the chocolate chips.

  2. Step 2

    Line a sheet pan with parchment paper. Scoop the dough into eight portions (roughly 2½-ounce, 3-tablespoon) onto the prepared sheet pan about 2 inches apart. (For extra-gooey bites, press a few more chocolate chips on top.) Bake the cookies, rotating the pan halfway through baking, until the edges are golden and crisp, 12 to 15 minutes. Cool completely on the sheet pan.

Tip
  • Dark brown sugar doesn’t work well here because it darkens the outsides before the insides have a chance to set.

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Ratings

4 out of 5
478 user ratings
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Comments

celia mllton

Wait....eight cookies? What is everyone else going to eat?

Leah

THEEESE!! Gf game changer. My new go to on the fly….they are almost too easy to whip up! A great cookie..chewy and crisp. and a great way to keep the miso paste from meandering to the back of the fridge…..

nobody

I used tahini and the batter was liquidy so i added about a 1/3 cup almond flour and they were delightful

Simms

Delectably, incredibly gooey-good, but too much miso maybe.

Renia

These are good, but unforgiving. The recipe doesn’t work without parchment, doesn’t work with dark brown sugar, and if using tohini needs a little bit of something to thicken it. Follow the recipe exactly. This isn’t one for substitutions.

Jackie

These were a bit disappointing. I baked at 350 for 13 minutes and the bottoms of the cookies were burned. If you do make these ai would lower the temp to 325 or even 300 (should have listened to the other comment that said so). I used 1/3 peanut butter and 2/3 tahini. Aside from the burned parts, the flavor was just meh and there was something a bit grainy about the texture. I didn’t expect classic cookies but these just didn’t do it for me.

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