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!

Chocolate chip cookies are already a classic American staple, but sometimes it's nice to shake things up a bit! There are so many things you can add- peanut butter, caramel, M&Ms, marshmallows, oatmeal, and much more; but miso is definitely an unexpected choice!

There are 5 basic tastes- saltiness, sweetness, bitterness, sourness, and savoriness. Miso is known to have umami or savoriness. It's a flavor often found in broths and cooked meat, so adding some to chocolate chip cookies seems a little strange! But, kind of like dipping French fries in a Frosty- it just works! The saltiness balances nicely with the darker chocolate chips. And it has just a bit of that savory flavor that makes you pause for a second, but then it just feels right!

Chocolate chip cookies are already sweet and salty. Now, we can add savory too!


Who is Katie Lee?

Born in West Virginia, Katie is most well-known for her nuptials to Billy Joel and as a co-host on the long-running show The Kitchen on the Food Network. She has also published three cookbooks- It's Not Complicated: Simple Recipes for Every Day, The Comfort Table: Recipes for Everyday Occasions, and Endless Summer Cookbook.

Stack of Gluten Free Miso Chocolate Chip Cookies with Dark Chocolate Chunks

Ingredients in Gluten Free Miso Chocolate Chip Cookies

  • Butter
  • White Miso Paste
  • Sugar
  • Coconut Sugar
  • Eggs
  • Vanilla
  • Baking Soda
  • Oat Flour
  • Gluten Free Flour Blend
  • Chocolate Chips

The Original Recipe- Katie Lee's Secret Ingredient (Miso!) Chocolate Chips Cookies


What is Miso?

Miso is a thick paste created from fermented soybeans. A Japanese culinary staple, miso is often used in sauces and broths. It's very salty and adds umami flavor to a dish.


Where to Find Miso

White miso paste comes in a refrigerated container. It may be found near cheese, in the international aisle, or I was able to find some at my local Target.

Miso Chocolate Chip Cookies on a Baking Sheet with Parchment Paper and Dark Chocolate Chunks

To Chill, or Not To Chill

Katie recommended chilling her dough for at least one hour. I often chill cookie dough before baking. This allows the dry ingredients to absorb moisture from the wet ingredients. It will also lead to less spreading when the cookies are baked.


Storing Miso Chocolate Chip Cookies

Keep in a sealed container on the counter for 4-5 days. You can also freeze the scooped cookie dough balls and bake at a later time or freeze already baked cookies for up to 3 months.

Gluten Free Chocolate Chip Cookies with Miso Paste on a white counter

Craving more???

Gluten Free Chocolate Espresso Cookies

Gluten Free Coconut Lime Cookies

Gluten Free Cannoli Cookies

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!



  • 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
  • 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.


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