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Serves:  20
Your new favourite chocolate chip cookies. You'll be wondering why you never added miso paste before! Gluten free, FODMAP friendly and delicious.
  • 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
  1. In a large bowl, whisk together the flour, xanthan gum if using, baking powder, baking soda and salt.
  2. 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.
  3. 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.
  4. Fold in the flour mixture, until just combined.
  5. Add in the chocolate and mix for a few seconds until evenly distributed.
  6. 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!
  7. When ready to cook, preheat the oven to 180ºC (160ºC fan oven) and line two baking trays with baking parchment.
  8. Use your hands or an ice cream scoop to form balls of dough, about 50/60g per cookie.
  9. 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.
  10. 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.
  11. 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.
Recipe by She Can't Eat What?! at http://www.shecanteatwhat.com/gluten-free-miso-chocolate-chip-cookies/