Miso Chocolate Chip Cookies

By Ali Slagle

Updated June 12, 2025

  • Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 2
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
4(799)
Comments
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Here’s a recipe for homemade chocolate chip cookies that doesn’t require butter, flour or leaveners, and it can be ready in less than a half hour. But how? Inspired by these gluten- and dairy-free salted peanut butter cookies, a combination of miso, light brown sugar, nut butter and vanilla extract create crisp, chewy edges; soft, gooey middles and a rich salted caramel flavor. You can use any kind of nut or seed butter you have, keeping in mind that each type will create a slightly different cookie, with some having a more pronounced flavor (like peanut) than others. (Cashew is the least noticeable.)

Featured in: 4 Recipes for When You Need a Sweet Treat — Fast

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Ingredients

Yield:8 cookies

  • ¾ cup/160 grams light brown sugar (see Tip)

  • 2 tablespoons white miso

  • 1 large egg

  • ¾ cup nut or seed butter, such as peanut, almond or tahini

  • 1 teaspoon vanilla extract

  • ½ cup/85 grams semisweet or bittersweet chocolate chips

Ingredient Substitution Guide
Nutritional analysis per serving

30 grams carbs; 23 milligrams cholesterol; 223 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 2 grams fiber; 177 milligrams sodium; 5 grams protein; 26 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees. In a medium bowl, vigorously stir the sugar, miso and egg until smooth. Add the nut butter and vanilla extract and stir vigorously until thickened slightly. Stir in the chocolate chips.

  2. Step 2

    Line a sheet pan with parchment paper. Scoop the dough into eight portions (roughly 2 ½-ounce, 3-tablespoon) onto the prepared sheet pan about 2 inches apart. (For extra-gooey bites, press a few more chocolate chips on top.) Bake the cookies, rotating the pan halfway through baking, until the edges are golden and crisp, 12 to 15 minutes. Cool completely on the sheet pan.

Tip

  • Dark brown sugar doesn’t work well here because it darkens the outsides before the insides have a chance to set.

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Ratings

4 out of 5
799 user ratings
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Comments

celia mllton

Wait....eight cookies? What is everyone else going to eat?

Leah

THEEESE!! Gf game changer. My new go to on the fly….they are almost too easy to whip up! A great cookie..chewy and crisp. and a great way to keep the miso paste from meandering to the back of the fridge…..

Bby

I followed the recipe exactly, with peanut butter - delish. Then I made another batch with 3 tbsp aquafaba in lieu of egg - delish again. I noticed no difference between the two batches.

Melissa

My cookie scoop got me a dozen good sized cookies. These were so good and easy and practically healthy. Next time I will cut back the sugar but otherwise perfect! Used almond butter.

Melissa

Amazing. And so easy. A touch too sweet

Mimi Minneapolis

This is yummy! I didn’t have brown sugar so I made it with white sugar and it turned out fine. I cut it back to 1/2 cup and it was plenty sweet. 3/4 cup would have been way too sweet for me. It was well balanced and the miso added a saltiness that was great with my no-salt peanut butter. If your nut butter has salt, I’d def cut back on the miso. Also, white miso is decidedly mild so all you get is the saltiness from it. Next time I might just try it with a teaspoon of soy sauce instead and save the added calories and mess of adding miso… oh- and don’t expect the texture or thickness of a cookie- if you fried an egg that was laid by a peanut butter cup, it would look like this, taste like this and have this texture. The binder is egg!

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