"These miso olive oil chocolate chip cookies are thick, chewy, and so flavorful! Vegan, gluten-free, and no butter substitute needed."
Miso Olive Oil Chocolate Chip Cookies
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Prep time: 10mins
Cook time: 10mins
Serves or Makes: 12
Recipe Card
ingredients
- 40 ml soy milk
- 2 teaspoon ground flax
- 1/4 cup peanut butter
- 3 tablespoons plus 1 teaspoon olive oil
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon miso
- 1 teaspoon vanilla extract
- 1 cup plus 6 tablespoons oat flour
- 2 teaspoons potato starch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup vegan chocolate chips
Method
Step 1
Mix milk and ground flax in a small bowl and set aside for a few minutes to gel.
Step 2
In a large mixing bowl, combine peanut butter and olive oil.
Step 3
Add granulated sugar and brown sugar and whisk until well combined.
Step 4
Add flax mixture, miso, and vanilla extract and whisk to combine.
Step 5
Add oat flour, potato starch, baking soda, and baking powder. Mix until a thick, cohesive dough forms. Fold in chocolate chips.
Step 6
Cover the dough and chill in the fridge for at least 30 minutes and up to 24 hours.
Step 7
Preheat oven to 350°F/180°C. Line a cookie sheet with parchment paper or a silicone baking mat*. Remove dough from fridge and let it come to room temperature.
Step 8
Scoop about 2 tbsp of dough and roll into balls. Place on baking sheet with at least an inch of space between each dough ball. Slightly flatten into discs to help the cookies spread.
Step 9
Bake for 10 minutes. Drop the cookie sheet a few inches from the top of the baking rack once to deflate the cookies (this helps form crackly tops), then remove from the oven.
Step 10
Let the cookies cool on the sheet for 3 minutes, then transfer to a wire rack to cool completely.