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.