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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!
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!
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.
Kitchen Tools Needed for this Recipe
Like this Recipe? Try These Similar Recipes:
- Sesame Miso and Tahini Cookies
- Savory Tahini Banana Bread
- Lemon Ricotta Muffins with a Lemon Thyme Butter Drizzle
- Gluten Free Oatmeal Chocolate Chip Cookies
- Lemon Olive Oil Cake
- Gluten Free Oatmeal Raisin Cookies
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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.