Description
Delicious gluten-free cookies combining rich chocolate and savory miso, drizzled with caramel for extra sweetness.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup gluten-free oat flour
- 1/2 cup coconut sugar
- 1/4 cup miso paste
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips
- Caramel sauce (for drizzling, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the almond flour, oat flour, coconut sugar, baking soda, and salt.
- In another bowl, whisk together the miso paste, melted coconut oil, maple syrup, and vanilla extract.
- Combine the wet ingredients with the dry ingredients until well mixed.
- Stir in the dark chocolate chips.
- Scoop spoonfuls of dough onto a lined baking sheet, spacing them apart.
- Bake for about 10-12 minutes or until golden.
- Allow to cool slightly before drizzling with caramel sauce, if desired.
- Enjoy your tasty gluten-free miso caramel chocolate cookies!
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg