It’s Friday! And this Friday calls for gluten free miso chocolate chip cookies. Gluten free, though you’d never know, and suitable for those on the Low FODMAP Diet, I’m going to put it out there and say these might be just be my favourite cookies of all time. They’re crunchy on the outside and chewy on the inside, with the most amazing salty, savoury flavour addition from white miso paste.
Miso paste is low FODMAP in 12g portions. A staple in Japanese cooking, it’s made from fermented soy beans and is delicious. Note – this recipe calls for white miso paste, rather than brown miso paste, which is sweeter and lighter and better suited to baking cookies. Just make sure to double check when you purchase.
I’ve always had a huge sweet tooth – my whole family do – but I really dislike baked goods that are super sweet. When a cake or cookie has been made gluten free and they’ve just packed it full of sugar to compensate, it’s so frustrating. I think that might be why I’m so passionate about the miso in these cookies. Salty and moorish, you’ll change the way you make chocolate chip cookies forever!
500g gluten free plain flour
½ teaspoon xanthan gum (optional, but helps with the chewy centre)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
225g unsalted butter, at room temperature
200g light brown sugar
240g caster sugar
2 large eggs
1 teaspoon good quality vanilla extract
4 tablespoons white miso paste
300g dark chocolate, chopped into rough squares
Big pinch of flaky salt
In a large bowl, whisk together the flour, xanthan gum if using, baking powder, baking soda and salt. Add the butter and sugars into a large bowl and using an electric mixer, beat together until smooth and starting to lighten, about 3 minutes. Add the eggs one at a time, beating for thirty seconds or so in between each addition, then mix in the vanilla and miso paste. Fold in the flour mixture, until just combined. Add in the chocolate and mix for a few seconds until evenly distributed.
Chill the dough anywhere from overnight-24 hours. This helps the flour hydrate and stops the cookies from spreading too much – don’t skip this step!
When ready to cook, preheat the oven to 190ºC, 170ºC fan and line two baking trays with baking parchment. Use your hands or an ice cream scoop to form balls of dough, about 60g per cookie.
Bake six or so cookies per tray for about 14-16 minutes, or until golden around the edges but still a little paler in the middle. Allow to cool for a few minutes before sprinkling with a little flaky salt and transferring to a wire rack to cool completely.
These cookies will keep for up to four days in an airtight container. You can also freeze any left over dough (emergency cookie dough is the best ever). Place the dough balls into a tupperware box or ziplock bag – just try and keep them from touching if you can, so they don’t stick together. On emergency cookie needing days, bake as above, adding a minute or so onto the baking time. Dough will keep in the freezer for a couple of months.