Miso Chocolate Chip Cookies

Name: Gluten-Free Chocolate Chip Cookies
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8 cookies
Ingredients: 3/4 cup/160 grams light brown sugar (see Tip); 2 tablespoons white miso; 1 large egg; 3/4 cup nut or seed butter, such as peanut, almond or tahini; 1 teaspoon vanilla extract; 1/2 cup/85 grams semisweet or bittersweet chocolate chips

By Ali Slagle

Updated June 13, 2025

Miso Chocolate Chip Cookies — Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.

Total Time: 25 minutes
Prep Time: 5 minutes
Cook Time: 20 minutes
Rating: 4(709)
Comments: Read comments

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: It’s Little Treat O’Clock

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Ingredients

Yield:8 cookies

¾cup/160 grams light brown sugar (see Tip)
2tablespoons white miso
1large egg
¾cup nut or seed butter, such as peanut, almond or tahini
1teaspoon vanilla extract
½cup/85 grams semisweet or bittersweet chocolate chips

Ingredient Substitution Guide

Preparation

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.
Step 2
Line a sheet pan with parchment paper. Scoop the dough into eight portions (roughly 2½-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

709 user ratings

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Comments

celia mllton1 year ago

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

Leah1 year ago

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…..

nobody1 year ago

I used tahini and the batter was liquidy so i added about a 1/3 cup almond flour and they were delightful

Joshua1 day ago

To the base recipe, I added 3T of cocoa powder. As I formed each cookie, I pressed a small pinch of sweetened shredded coconut and 1 whole toasted almond and placed the cookie with the coconut/almond on the bottom. Baked as directed. Cookies came out with the chocolaty chew and crunch I was hoping for.

Amy Stark1 day ago

I used 1/2 nutzo and half peanut butter, and turbinado cane sugar. My light brown was granite hard and I couldn't break it. My cookies did not spread, but stayed in a blob which was disappointing. We are at 6k feet in Boulder Co. Maybe that made a difference?

cassandra2 days ago

Didn’t have miso on hand so I put in a couple teaspoons of fish sauce. Made with mostly tahini and a couple Tbs of peanut butter. Delicious!

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