Miso Sesame Chocolate Chip Cookies

Prep Time 10

Cook Time 15

Servings cookies

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.

Make the dough (you can form into balls and roll in seeds and store in the fridge or freezer)
Can be baked ahead!

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.

Substitutions:

To make vegan, use a vegan butter alternative or substitute with coconut oil. Use a vegan egg substitute or use a flax egg.

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.

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).