Bakerita · by Rachel Conners★ 4.5 (10)
Miso Chocolate Chip Cookies
NUTRITION · PER SERVING80M COOK
CAL 14%·PRO 10%
CARBS 21G29% OF CAL
9G FIBER2G OTHER9G TOTAL SUGAR
FAT 23G73% OF CAL
11G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Gluten-free vegan cookies combining chocolate chips with a subtle umami depth from white miso. Sweet, buttery, and unexpectedly complex.
dessertamericanbaked good🍪 sheet pan🔥 ovendairy freegluten freevegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- ½ cup (100g) refined coconut oil
- ⅔ cup (96g) coconut sugar
- 1½ tablespoons white miso paste (or other light miso)
- 1 large egg or flax egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- 2¼ cups (220g) blanched almond flour
- 1 cup (6 oz) dark chocolate chips
- Flaky sea salt (to sprinkle on top, optional)
At a glance
PER SERVING · TIME 80M
CAL 14%·PRO 10%
CARBS 21G29% OF CAL
9G FIBER2G OTHER9G TOTAL SUGAR
FAT 23G73% OF CAL
11G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 166mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 50mg
- Calcium
- 49mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 166MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.