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Gluten Free Vegan Miso Chocolate Chip Cookies

Prep Time 1 hr 5 mins
Cook Time 15 mins


  • 1 cup light brown sugar
  • 1/2 cup refinded occoonut oil
  • 1/4 cup plant-based milk (almond, soy, oat, or coconut)
  • 1/4 cup white miso paste
  • 1 tsp vanilla extract
  • 2 cups gluten-free flour (I use Cup4Cup)
  • 1 tsp baking soda
  • 10 oz vegan chocolate chips


  • Place the brown sugar and coconut oil in the bowl and beat for 1 minutes or until throughly combined.
  • Add milk, miso paste and vanilla and beat another minute. 
  • In a separate bowl whisk the gluten free flour and baking soda.
  • Slowly add the flour mixture to the miso mixture and beat until just combined.
  • Add the chocolate chips and beat until combined.
  • Place the dough covered in the refrigerator for 1 hour. 
  • Preheat oven to 350 degrees.  
  • Using a 1 inch ice cream scoop or spoon, place cookie balls on a parchment or silicone mat lined baking sheet.
  • Using the palm of your hand or your fingers gently press the dough down into a circle. 
  • Bake cookies for 10-12 minutes or until golden.
  • Allow cookies to rest on baking sheet for 1 minute and then transfer to a baking rack to cool.