These cookies are everything you love from a classic oatmeal chocolate chip cookie— crisp on the outside, nice and soft on the inside with big chunks of gooey chocolate and toasted oats. Now add a little miso to the equation and you’ve got a perfectly salty sweet cookie. I absolutely love baking with miso because it’s salty, yes, but also has that punch of umami which gives these cookies such an interesting flavor. It also makes them a little hard to stop eating, so be warned.
Even though these cookies are salty enough, I still like adding a pinch of Malden sea salt right after they come out of the oven while the chocolate still nice and melty. I think it adds a little more texture and also it makes them pretty 🙂
- 1/4 cup oil
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar
- 1/4 cup unsweetened apple sauce
- 2 tbsp miso paste
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1 1/4 cups rolled oats
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup vegan chocolate, chopped
- Preheat the oven to 350 F and line a large baking sheet with parchment paper.
- Beat together oil, sugars, apple sauce, miso and vanilla extract until smooth. Stir in flour, oats, baking soda and salt. Fold in chocolate chunks.
- Scoop the cookie dough onto the prepared baking sheet, about three tbsp per cookie. Make sure to leave space for them to spread out while they bake. Gently flatten with your hand and bake for 12-14 minutes, until the edges are golden brown.
- Sprinkle with Malden sea salt and allow to cool on a wire rack for 5 minutes before enjoying.
Recipe adapted from Isa Chandra Moskowitz’s Vegan Oatmeal Raisin Cookies