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Emika
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Miso & Chocolate Chip Soft Cookies (Easy & Vegan)
Emika
You know what? Japanese miso goes perfectly for cookie baking!
Miso in cookies…, for real!?
Miso is packed with fermented umami and natural sweetness, which elevates the gooey richness and density of pastries.
Just give it a try with today’s nourishing cookie recipe!
Miso & Chocolate Chip Soft Cookies (Easy & Vegan)
Easy, gooey, and rich in umami from Japanese fermented food…miso! These one-bowl gluten-free cookies are healthy, vegan-friendly and full of goodness from Japan! Perfect for a gentle afternoon treat. Enjoy:)
Ingredients
- 2 bananas, mashed
- 100 g rice flour Alternative: any flour of your choice
- 100 g silken tofu, water removed
- 100 g peanut butter (unsweetened, unsalted) Alternative: tahini
- 50 g maple syrup
- 30 g white miso Alternative: half the recipe amount of regular miso (as it generally has more salt)
- 5 g baking powder
- 40 g vegan chocolate chips Alternatives: nuts, dried fruits
Instructions
- In a large bowl, mix flour and silken tofu with a whisk . Add mashed bananas, peanut butter, maple syrop, white miso, and baking powder, and blend with a hand blender (, or alternatively, with a whisk or spatula) until well combined.
- Then, add the chocolate chips, and give it a stir one last time with a spatula.
- Scoop 2 large spoons of the dough onto a baking sheet.
- Bake for 15 minutes, until the edge turn slightly brown.
- Serve with a cup of warm drink, and enjoy!
Tried this recipe?Let us know how it was!
About Me
A plant-based food lover, born and raised in Japan. Currently based in Tokyo — and sometimes, in the Netherlands. I explore the connection between food, culture, and ordinary life through simple recipes and warm cross-cultural stories. I mainly write in English and Dutch.
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