Miso Chocolate Chip Cookie Bars

These miso chocolate chip cookie bars are a unique vegan treat that’s perfectly sweet!

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You may be reading this right now wondering a two things: 1) what is miso? and 2) why would I put miso in a chocolate chip cookie bar? Well, here’s the thing: miso is a very tasty and versatile seasoning that’s used in Japanese cooking. Miso is made from fermented soybeans and it has a savory, lightly salty taste. Miso is a key ingredient in many savory recipes, but it’s not unheard-of to include miso in a sweet recipe, too. Because miso is naturally salty, it provides a nice balance to desserts like these vegan chocolate chip cookie bars!

This chocolate chip cookie bar recipe is so perfect because it strikes that perfect balance between sweet and salty. Not only is this recipe a great way to satisfy your sweet tooth, but it’s also super simple to throw together. I’m talking fewer than ten ingredients - yep!

Cookies are the perfect dessert on their own, but cookie bars are also something special. These cookie bars have that coveted soft interior and crispy exterior that we love in a classic cookie, but since it’s a cookie bar the edges are extra crisp!

These miso chocolate chip cookie bars are perfect to eat warm, but they even taste great cold. I’m pretty sure these would still taste amazing if they were left out in the rain for a week, to be honest.

Eat these by themselves, or, maybe you’ll even want to sandwich some ice cream in between two slices and make a miso cookie bar ice cream sandwich. Now that sounds amazing!

What is miso?

Miso is a seasoning paste common in Japanese cooking. It has a salty, umami taste. Miso is typically made of fermented soybeans, salt, koji, and a grain like rice or barley. You can usually find miso in the Asian aisle at your local supermarket. Marukome is the brand that I used for this recipe.

There are different types of miso, but you’ll probably come across two types in the grocery store: light or dark. I like to use light or white miso because it has a milder flavor, and is lightly sweet. I recommend using white miso in this chocolate chip cookie recipe. I promise it won’t be overpowering!

Recipe

Active Time: 15 mins / Cook Time: 30 mins

INGREDIENTS

  • 6 tbsp vegan butter, melted

  • 1/2 c brown sugar

  • 3 tbsp white sugar

  • 2 tbsp light miso paste

  • 1 tsp vanilla

  • 1 c + 2 tbsp all purpose flour

  • 1/4 tsp baking soda

  • 1 c non-dairy chocolate chips

DIRECTIONS

  1. Preheat oven to 325 degrees F. Line a loaf pan with parchment paper; set aside.

  2. Using an electric mixer, beat the melted butter and sugars together on medium speed until combined.

  3. Add the miso paste and vanilla extract and mix again until smooth.

  4. Add in the flour and baking soda, and mix with a wooden spoon until just combined.

  5. Stir in the chocolate chips.

  6. Press the cookie dough evenly into the prepared pan, making sure it’s flat.

  7. Bake for about 30 minutes, or until the top is light golden brown. Cool.

  8. Cut into squares and serve!

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