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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(523)
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
523 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

Sophia

I doubled the recipe and did half tahini and half peanut butter in one batch and it was FANTASTIC! I brought them to a party and they were a major crowd pleaser! This is without a question the best gluten free cookie I have ever had!

DukeGirl

I made the recipe twice in a week. Both times using peanut butter and dark brown sugar because that is what I had in my pantry. The second time I put the dough in a tiny glass baking dish and baked cookie bars. Great recipe and a good way to use up the tub of miso that doesn’t get used nearly enough.

shore cook

I added 1/8 cup of almond flour to give the batter some body. Also used dark brown sugar because that’s what I had on hand. The cookies were perfect.

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