Miso Chocolate Chip Cookies

• servings: 8 items

Ingredients

1 tbsp ground flaxseed

120g (4.2oz) unsalted vegan butter or margarine, see notes

70g (2.5oz) granulated sugar

70g (2.5oz) light brown sugar

1 tsp vanilla extract

2 tbsp white miso paste

200g (7.1oz) plain flour

1/2 tsp baking powder

1/2 tsp bicarbonate of soda, (baking soda in the US)

160g (5.6oz) 70% dark chocolate, chopped into chips

Directions

Combine the ground flaxseed with 1.5 tbsp of water in a small bowl to create your flax egg. Leave to one side to thicken for a minute or so.

Cream together the vegan butter and the sugar in a large mixing bowl by stirring with a wooden spoon until they’re combined.

Next add the flax egg, vanilla extract and miso paste. Stir gently to combine and be careful not to over-mix.

Now add the flour, baking powder, bicarbonate of soda and most of the dark chocolate (save a handful of chips to add on top of the cookie balls). Stir to combine, then shape the dough into 8 evenly-sized balls.

Place the remaining chocolate chips on top of the balls and push them into the dough, then transfer to a tray and chill in the fridge for 30 minutes. This will create a chewier texture.

Preheat the oven to 160°C fan / 350°F.

When they’re ready, add the cookies to 2 large baking trays lined with baking paper (be sure to give them enough space so they don’t touch when they flatten out) and bake for 15-16 minutes or until golden around the edges.

Leave the cookies to cool for 10 minutes, then transfer to a wire rack and leave to cool for at least a further 15-20 minutes before eating. These will last for 2-3 days somewhere cool in an airtight container.

Notes

100g chocolate for chunks is sufficient

Nutrition

• Calories: 200
• Total Fat: 20 g