Miso Cookies: Easy & Gluten Free

These miso cookies have a delicious, savoury component while still retaining that classic chocolate chunk cookie feel. Gluten free, paleo and grain free too!

Prep:

10 mins

Cook:

20 mins

TOtal:

30 mins

servings:

16

Ingredients

1/3 cup brown butter ghee
2 eggs large
1/2 cup date sugar
1 tsp vanilla extract
1/4 cup miso paste
1 1/4 cup almond flour
1/3 cup tapioca flour
3/4 tsp baking soda
90 g dark chocolate roughly chopped

Instructions

Heat a small saucepan over low heat and add the brown butter ghee and melt it.
Pour the ghee into a large bowl and set aside to cool slightly. 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. Fold in the chocolate chunks. Place in the fridge for about 15 minutes to make them easier for scooping.
Preheat your oven to 350ºF (177ºC) 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 4 to 5 minutes, as they will finish baking on there. Remove the cookies and place on a cooling rack and repeat with the remaining cookie dough.