During my recent visit to Brooklyn, I stumbled upon this adorable cafe/market that sold a miso chocolate chip cookie rolled in sesame seeds. I went back multiple times for this cookie and knew I wanted to try and recreate it for you all (and for me)!
You might be skeptical, but please try them! The miso paste adds a very subtle salty umami flavor that I love and the sesame seeds add a delicious crunch to the outside of the cookie. It all comes together in one bowl using almond flour and oats as the base and gets lightly sweetened with coconut sugar (and choco chips of course!), making them a very nourishing treat!
Servings 15 cookies
Prep Time 10 minutes 
Cook Time 15 minutes Ingredients
- 4 tbsp (56.5g) butter
- 2 tbsp (40g) mellow white miso paste
- ¼ cup (44g) coconut sugar
- 2 tbsp (35g) tahini
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (114g) almond flour
- 1 cup (97g) rolled oats
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ cup (100g) dark chocolate chips
- ⅓-½ cup sesame seeds for coating
- If you can’t find them in large quantity (you need about ½ cup), you can leave them out. I highly recommend using them if you can! I buy them in the bulk/spice section at Natural Grocers.
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- In a large microwavable bowl, add the butter and microwave until melted. Use a fork to dissolve/mash up the miso into the butter (it will be a little lumpy, that’s fine). Whisk in the sugar, tahini, egg, and vanilla until smooth.
- Add the almond flour, oats, baking soda, and salt and use a rubber spatula to stir until combined. Stir in the chocolate chips.
- Add sesame seeds to a small bowl.
- Use a medium cookie scoop or heaping tablespoon to scoop and roll into ping-pong size balls and then roll them into the sesame seeds and place on the baking sheet. If you start to run low on sesame seeds, just add more or bake some without the sesame seeds.
- Bake for about 12-15 minutes, or until golden on the edges and bottom.
Items you can prep ahead (optional)
- Make the dough (you can form into balls and roll in seeds and store in the fridge or freezer)
- Can be baked ahead!
Substitutions:
- To make vegan, use a vegan butter alternative or substitute with coconut oil. Use a vegan egg substitute or use a flax egg.
Storage:
- Store leftovers in an airtight container at room temperature for up to 5 days, in the fridge for up to 10 days, or freeze for up to 2 months.
Leftovers + Repurposing:
- These are delicious warmed up a bit, at room temp, and you can even eat them cold out of the fridge (though that’s my least favorite).
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