chocolate chip miso and tahini cookies on wire rac

Chocolate Chip Miso and Tahini Cookies

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    If you love savory and sweet snacks, you’re going to love these Chocolate Chip Miso and Tahini Cookies. They are just the right amount of savory and sweet to make a deliciously chewy and totally snackable cookie!


    If you saw my Sesame Miso and Tahini Cookie recipe, then you know I had an over abundance of miso in my fridge that I needed to use up…H-Mart really sells in bulk sometimes…

    So, I loved my sesame version of these cookies, but being a chocolate-addict I knew I needed to make a version with chocolate chips. And this is how these chewy, yet soft, chocolate chip miso tahini cookies were born! With one simple swap these cookies added a gooey chocolatey factor that is next level good!

    chocolate chip miso and tahini cookies unbaked

    What Ingredients are Needed for Chocolate Chip Miso and Tahini Cookies?

    Flour: Regular all-purpose white flour.

    Tahini: Tahini is made from sesame seeds so this recipe is nut free!

    Miso: White or yellow miso.

    Coconut Sugar: The less refined sugar the better, so we’re using coconut sugar instead of brown sugar.

    Maple Syrup: Again the less refined sugar the better, so we’re using maple syrup instead of white sugar.

    Egg: To make this recipe completely vegan, swap the egg for a flax egg.

    Coconut Oil: To make this recipe dairy-free, we’re using coconut oil instead of butter.

    Vanilla Extract: Wouldn’t be cookies without it!

    Baking Powder

    Baking Soda

    Chocolate Chips: Mini chocolate chips stuffed in the center of the cookie and pressed onto the outside for the perfect amount of chocolate to counterbalance the saltiness of the miso. 

    chocolate chip miso and tahini cookies on tray

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    chocolate chip miso and tahini cookies on wire rac

    How to Make Chocolate Chip Miso and Tahini Cookies

    Combine the Dry Ingredients: Add flour, baking soda, and baking powder to a small bowl and stir together.

    Combine the Wet Ingredients: Add coconut oil, coconut sugar, and maple syrup to a large mixing bowl and beat with a hand mixer. (Can also use a stand mixer). Beat in the miso and tahini until combined. Lastly, beat in the egg and vanilla until just combined.

    Make the Cookie Dough: Slowly incorporate the dry ingredients into the wet ingredients. May have to stop and scrape down the sides to get everything fully combined. The dough will be thick at this point. I used a spatula to combine the last portion as the dough was very very thick. Once combined, place the dough in the fridge to chill for at least 2 hours or overnight. 

    Bake the Cookies: After the dough has chilled, preheat the oven to 350° F. Roll cookie dough into a ball using a tablespoon and your hands. Open the center of the dough ball and place chocolate chips inside. Roll back into a ball. Repeat until all dough balls are filled with chocolate chips. Space dough balls out 2 inches apart on the baking sheet, press more chocolate chips into the top of the dough balls and bake in the oven for 9-10 minutes. Rotate the tray and using a fork, slightly press the cookies and bake for another 5 minutes. Let cookies rest for 2-3 minutes before transferring to a cookie drying rack.

    chocolate chip miso and tahini cookies on wire rac

    Chocolate Chip Miso and Tahini Cookies

    If you love savory and sweet snacks, you’re going to love these Chocolate Chip Miso and Tahini Cookies. They are just the right amount of savory and sweet to make a deliciously chewy and totally snackable cookie!


    Prep time: 2 hr, 10 min |

    Cook time: 15 min |

    Total time: 2 hr, 25 min

    Cuisine: American, Asian |

    Serves: 26

    Ingredients:

    • 2 ½ cups, flour (300g)
    • 1 tsp, baking soda (5g)
    • 1 tsp, baking powder (5g)
    • ⅛ cup, coconut oil (30g)
    • 1 ¾ cups, coconut sugar (225g)
    • ¼ cup, maple syrup (60ml)
    • ½ cup, miso (106g)
    • ½ cup, tahini (106g)
    • 1 large egg
    • 2 tsp, vanilla extract (10g)
    • ½ cup, mini chocolate chips

    Directions:

    1. Add dry ingredients to a mixing bowl and stir to combine.
    2. Add coconut oil, coconut sugar, maple syrup to a large mixing bowl and beat with a hand mixer. Add the miso and tahini and mix until combined. Beat in the egg and vanilla until just combined.
    3. Add dry ingredients to wet ingredients until just combined. May have to stop and scrape down the sides to get everything fully combined. The dough will be thick at this point.
    4. Place dough in the fridge to chill for at least 2 hours.
    5. After the dough has chilled, preheat the oven to 350° F.
    6. Roll cookie dough into a ball using a tablespoon and your hands. Open the center of the dough ball and place chocolate chips inside. Roll back into a ball. Repeat until all dough balls are filled with chocolate chips.
    7. Space dough balls out 2 inches apart on the baking sheet, press more chocolate chips into the top of the dough balls and bake in the oven for 9-10 minutes. 
    8. Rotate the tray and using a fork, slightly flatten the cookies and bake for another 5 minutes. 
    9. Let cookies rest for 2-3 minutes before transferring to a cookie drying rack.
    10. Enjoy!
    Notes:
    1. Store in an airtight container at room temperature for up to a week or in the freezer for up to 3 months.
    2. Best results when you let the dough chill for 2+ hours to overnight. 

    Nutrition Facts

    Serving Size 1 cookie

    Serves 26


    Amount Per Serving
    Calories 160
    Total Fat 5g
      Saturated Fat 2g
      Trans Fat 0g
    Cholesterol 9mg
    Sodium 280mg
    Total Carbohydrate 26g
      Dietary Fiber 1g
      Sugars 14g
    Protein 3g

     

    Find on MyFitnessPal as: TWW - Chocolate Chip Miso and Tahini Cookies


    Author: Christine

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    Course: Desserts

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    Cuisine: American, Asian

    Keywords: Sesame Cookies, Tahini Cookies, Savory Cookies


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