Imported from the web

Gluten-Free Chocolate Chip Cookies

Name: Gluten-Free Chocolate Chip Cookies
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 0.75 cup Light brown sugar (Dark brown sugar does not work well because it darkens the outsides before the insides set.); 2 tbsp White miso; 3 tbsp Large egg; 0.75 cup Nut or seed butter (Such as peanut butter, almond butter, or tahini. Different varieties will produce different flavors; cashew is the least noticeable.); 1 tsp Vanilla extract; 0.5 cup Semisweet or bittersweet chocolate chips (A few additional chips may be pressed on top for extra-gooey cookies, if desired.)

Recipe by Ali Slagle

Imported by Starr2 on SeeMeCook

These quick, flourless cookies combine white miso, brown sugar, nut or seed butter, and vanilla for crisp, chewy edges, soft centers, and a rich salted-caramel flavor. They require no butter or leaveners and are ready in about 25 minutes.

8 servings25 minAmerican

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Ingredients

0.75 cup Light brown sugar (Dark brown sugar does not work well because it darkens the outsides before the insides set.)
2 tbsp White miso
3 tbsp Large egg
0.75 cup Nut or seed butter (Such as peanut butter, almond butter, or tahini. Different varieties will produce different flavors; cashew is the least noticeable.)
1 tsp Vanilla extract
0.5 cup Semisweet or bittersweet chocolate chips (A few additional chips may be pressed on top for extra-gooey cookies, if desired.)

Steps

1
Heat the oven to 350°F.
2
In a medium bowl, vigorously stir the light brown sugar, white miso, and egg until the mixture is smooth.
3
Add the nut or seed butter and vanilla extract. Stir vigorously until the mixture thickens slightly.
4
Stir in the chocolate chips until evenly distributed.
5
Line a sheet pan with parchment paper.
6
Scoop the dough into 8 portions, roughly 2½ ounces or 3 tablespoons each, onto the prepared sheet pan, spacing them about 2 inches apart.
7
For extra-gooey cookies, press a few additional chocolate chips onto the tops of the dough portions.
8
Bake for 12 to 15 minutes, rotating the pan halfway through, until the cookie edges are golden and crisp.
9
Cool the cookies completely on the sheet pan.