Chocolate Chip Cookies with Miso


  • 2 cups Gram Flour (sometimes called Garbanzo or Chickpea Flour)
  • 2 tsp Baking Powder
  • 1 cup Coconut Palm Sugar
  • Vegan Chocolate Chips
  • 1 Tideford Organics Fresh White Miso
  • 1 heaped tsp Tahini
  • Coconut Oil
  • Soy Milk (or Almond Milk)

Chocolate Chip Cookies with Miso

Posted on 21st October 2017

Our Fresh White Miso is perfect for both savoury and sweet dishes. Why not pair this recipe by Tokyo Pony with a nice Matcha Latte for a delicious treat to share with friends this autumn.


  1. Turn on your oven to 180 degrees and line a baking sheet with parchment paper.
  2. In a bowl add the gram flour, baking powder and coconut palm sugar. Give it a mix and then add 1 cup of vegan chocolate chips and mix again.
  3. In a separate bowl add 1 heaped teaspoon of fresh white miso and the tahini and cream them together.
  4. Add to this 1/3 cup of melted coconut oil and 1/2 cup of soy milk (or almond). Mix it well and add to your dry flour mixture. When it’s all well mixed it should be a doughy consistency. If it’s too dry add a little more milk, if too wet add a little more flour.
  5. Then take heaped tablespoons of the mixture and put it into cling film, make into a ball and then turn each ball out onto your lined baking sheet and flatten them out into cookie shapes. You can make 6 large cookies or 12 small ones.
  6. When you have all your cookies place them in the oven until golden (about 10 mins). Leave your cookies to cool down (I know it’s difficult) - if you don’t they may crumble. To keep them fresh keep in an air tight container or freeze them.