Remake: Katie Lee's Miso Chocolate Chip Cookies

For a salty twist on an American classic, Katie Lee's miso chocolate chip cookies made gluten free and with less sugar!

Prep:
10
minutes
Cook:
10
minutes
TOtal:
60
minutes

Ingredients

  • 1 stick of butter, softened
  • 1/2 c. coconut sugar
  • 3 Tbsp. sugar
  • 1 tsp. vanilla
  • 1/3 c. white miso paste
  • 1 egg + 1 egg yolk
  • 1 tsp. baking soda
  • 3/4 c. oat flour
  • 1 c. gluten free flour blend
  • 1 1/2 c. chocolate chips

Instructions

  • In a large mixing bowl, cream the butter and sugars. Then, beat in the vanilla, white miso paste, egg, egg yolk, and baking soda. Next, beat in the flour and stir in the chocolate chips. Cover and refrigerate dough for at least 30 minutes.
  • Preheat the oven to 350 degrees.
  • Let cookie dough sit at room temperature for at least 5 minutes. Line a baking sheet with parchment paper. Next, scoop dough into rounded spoonfuls, placing about 2 inches apart. If desired, flatten dough a bit with clean hands or the bottom of a glass. Then, bake for 9-11 minutes, until beginning to brown on the edges. Allow to cool before removing from sheet pan.