Lovers of big bold flavors will love these Miso Lemon Pepper Chocolate Chunk Cookies. Miso paste adds a deliciously nutty and unexpectedly savory note to these sweet chocolate chunk cookies while lemon and pepper add some freshness and a hint of heat. Added gluten-free and grain-free, soy-free options.
Ringing in the cozy time of year with a new exciting spin on a cookie classic. Miso Lemon Pepper Chocolate Chunk Cookies! A cookie of contrast; Salty and sweet, zesty and a hint of spice right at the end.
Miso and chocolate are a wonderful flavor combination and if you haven’t tried baking with miso paste before, you should give it a shot, starting with these delicious cookies.
Miso paste adds flavor and umami, an almost savory quality and a hint of saltiness to these delicious chocolate chunk cookies. Trust me, these are unlike any other chocolate chip cookie you’ve baked before
This recipe uses my favorite almond flour cookies as a base. A tried and tested recipe that I’ve been making in several variations, Chocolate Thumbprints, Molasses Cookies, Blueberry Muffin Cookies, Snicker Cookies, Baklava Cookies and more.
For these chocolate cookies, we add giant chocolate chunks to the dough for that extra flavor, and we add some bolder flavor profiles like miso, lemon zest, and black pepper.
Like I said, these cookies are for big bold flavor lovers. Depending on your taste preferences, you can omit any of these unusual add-ins and just keep the cookies with big chocolate chunks!
More cookie recipes:
Carrot Cake Oatmeal Cookies
Pumpkin Breakfast Cookies
Chocolate Cookies
Baklava Cookies
Print recipe
Miso Lemon Pepper Chocolate Chunk Cookies with Almond Flour
Lovers of big bold flavors will love these Miso Lemon Pepper Chocolate Chunk Cookies. Miso paste adds a deliciously nutty and unexpectedly savory note to these sweet chocolate chunk cookies while lemon and pepper add some freshness and a hint of heat.
Serving: 10
Calories: 161kcal
material
Dry Ingredients:
- 1 the cup (112 g) Almond flour I use super fine blanched almond flour
- 3 table spoon Tapioca starch
- 1/4 teaspoon Baking soda
- 1/4 teaspoon salt
- 1 table spoon powdered sugar or brown sugar
- 1/4 teaspoon Black pepper or you can use red pepper
Wet ingredients:
- 1 table spoon coconut oil
- 3 table spoon Maple syrup
- 1/2 teaspoon Vanilla extract
- 1/2 teaspoon Yellow miso Use chickpea miso for soyfree
- 1/4 to 1/2 teaspoon Lemon flavor
- 3 to 3 1/2 ounce (100 g) Chocolate bars or chocolate chunks
instructions
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In a bowl, add all the dry ingredients and mix really well. Press and mix to break up any nut flour lumps and mix really well.
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In another small bowl, add the maple syrup, coconut oil, vanilla and miso. Mix the miso very well into the mixture by pressing and rubbing to make sure it’s incorporated, then transfer it to the bowl with the dry ingredients and mix really well to make a dough.
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It will be a bit sticky dough, if it is too sticky you can add another tablespoon of almond flour.
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Add 2 1/2 ounces of chopped chocolate bars to the dough and mix, then chill for 15 to 20 minutes.
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Remove the dough from the fridge. Line a baking sheet with parchment paper and preheat the oven to 335 F (170c).
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Using a scoop, scoop out an even portion of the dough then roll it out and flatten it onto a parchment lined baking sheet. You want to flatten it pretty well.
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These cookies spread so space them out a bit then use the remaining chocolate chunks and press on top of the cookies, spreading them out.
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Then bake the cookies for 12 to 14 minutes, depending on the size of the cookies, the baking sheet, and the temperature of your oven. When the edges start to turn golden, remove from the oven. Let it cool on the cookie sheet for 3 to 4 minutes. Carefully transfer using a spatula to cool completely.
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To make the cookies look like chocolate puddles of cookies, use a spoon to lightly break the chocolate pieces into chocolate puddles on top while they are still warm and then serve.
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Cover on the counter for up to 3 days and refrigerate for up to 7-10 days
Comment
- Soy-free Use chickpea miso.
- Oil Free: Skip the oil, add 2-3 tbsp more maple syrup.
- They can be frozen and thawed for storage. Make sure to cool them completely before popping them in the freezer.
- If you don’t like lemon with chocolate, use orange zest. Or omit the lemon
- For regular chocolate chunk cookies, omit the lemon, miso, and pepper
nutrition
nutrients
Miso Lemon Pepper Chocolate Chunk Cookies with Almond Flour
No. per job
calories 161
Calories from fat 99
% Daily Value*
thick 11 grams17%
4 grams of saturated fat25%
Sodium 90 mg4%
potassium 72 mg2%
carbohydrates 15 grams5%
2 grams of fiber8%
8 grams of sugar9%
protein 3g6%
Vitamin A 26IU1%
Vitamin C 0.1 mg0%
calcium 37 mg4%
iron 1 mg6%
* Percent Daily Value is based on a 2000 calorie diet.
Ingredients:
- Almond flour, I use super fine blanched almond flour
- Tapioca starch helps to crisp the outside
- Baking soda gives these cookies a little rise
- Powdered sugar, or brown sugar, and maple syrup are added for sweetness, and miso adds to the nuttiness of the stomach.
- For that hint of heat, I added some black pepper but you can also use cayenne pepper
- Our fat of choice is virgin coconut oil – if you don’t want any coconut flavor you can use a refined one.
- Vanilla Extract – A must add for all cookie recipes
- Miso paste is added for saltiness and to enhance the umami of these cookies as well as the chocolate flavor.
- Lemon zest adds freshness – use an organic lemon
- I like to add large chunks of chocolate so I cut up a bar of good quality chocolate myself but you can use regular chips if you have them.
Suggestion:
- To make the cookies look like chocolate puddles of cookies, use a spoon to lightly break the chocolate pieces into chocolate puddles on top while they’re still warm, and then serve immediately.
- These are gluten-free, grain-free cookies. Use chickpea miso to make them soy-free.
- They can be frozen and thawed for storage. Make sure to cool them completely before popping them in the freezer.
- You can use your favorite vegan chocolate brand, I prefer dark chocolate.
- If you don’t like lemon with chocolate, use orange zest.
How to Make Miso Chocolate Chunk Cookies
In a bowl, add all the dry ingredients and mix really well. Press and mix to break up any almond flour lumps and mix really well.
In another small bowl add the maple syrup, coconut oil, vanilla and miso and mix the miso by pressing very well into the mixture to make sure it’s incorporated and transfer to the bowl with the dry ingredients and mix really well.
It will be a bit sticky dough, if it is too sticky you can add another tablespoon of almond flour.
Add 2 1/2 ounces of chopped dark chocolate bars to the dough and mix, then chill the dough for 15 to 20 minutes.
Remove the dough from the fridge. Line a baking sheet with parchment paper and preheat the oven to 335 F (170c).
Use a scoop to scoop out equal portions of the dough then roll it out and flatten it onto a parchment lined baking sheet. You want to flatten it pretty well.
These cookies spread so keep a lot of distance between them. Then use the remaining chocolate chunks and press them on top of the cookies, spreading them out.
Then bake the cookies for 12 to 14 minutes, depending on the size of the cookies, the baking sheet, and the temperature of your oven. When the edges start to turn golden, remove the cookies from the oven. Let them cool on the cookie sheet for 3 to 4 minutes. Carefully transfer using a spatula to cool completely.
To make the cookies look like chocolate puddles of cookies, use a spoon to lightly break the chocolate pieces into chocolate puddles on top while they’re still warm, and then serve them.
These are gluten-free, grain-free cookies. Use chickpea miso to make them soy-free.
shop Cover on the counter for up to 3 days, refrigerate for up to a week.
