I’ve made these miso tahini cookies for many of my private baking clients, and they are a fan favourite. Probably because they’re not too sweet, and they have a nice saltiness to them. They’re the perfect cookie if you want a little something sweet, but nothing crazy, if you know what I mean.
If you’re looking for other sweet treats, check out my Chocolate Raspberry Loaf and Spiced Apple Pear Loaf.
Why you’ll love these miso tahini cookies
- Gluten free: these cookies use almond flour, so they’re a great gluten free recipe.
- Vegan: instead of an egg this recipe uses a flax egg. I did use milk chocolate chips, but you can swap for vegan chocolate chips if you want.
- One bowl: no stand mixer needed for this recipe! You’ll need a little bowl for the flax egg, but everything else is combined in one bowl!
Substitutions for these miso tahini cookies
Substitutions:
- Vegan chocolate chips: if you’re vegan or dairy free you can swap out the chocolate chips for a vegan chocolate.
Miso Tahini Cookies FAQs
Miso adds umami and a subtle saltiness that enhances the sweetness of the cookie, creating a perfectly balanced flavour. It’s very subtle and not over powering.
Use smooth, well-stirred tahini made from roasted sesame seeds. Avoid thick or bitter varieties for the best texture and taste.
This can happen if your tahini was really think or if they were over baked. Use runny tahini and bake just until the edges turn golden.
This recipe includes sesame seeds and chocolate chips, but chopped nuts, or white chocolate chunks would also work well.
Definitely! Roll the dough into balls, freeze on a tray, then transfer to a bag. Bake straight from frozen, adding 1–2 extra minutes.
Miso Tahini Cookies
Ingredients
- 2 Tbsp ground flax
- 5 Tbsp water
- 1 ¼ cups almond flour
- 1 cup sugar
- 1 tsp baking powder
- ¼ cup sesame seeds
- 1 cup tahini
- 2 tsp brown miso paste
- ¾ cup chocolate chips
- flakey sea salt optional but encouraged
Instructions
- Preheat oven to 350 °F and line a baking sheet with parchment paper.
- Make your flax egg by combining water and ground flax in a small bowl. Set aside.
- Combine almond flour, sugar, baking powder, and sesame seeds in a large bowl.
- Add the miso, tahini and flax egg. Mix well to combine all ingredients. It takes some time to ensure all the tahini is combined throughout the dry ingredients. If your tahini is more solid than liquid you might need to use your fingers to get it well incorporated.
- Add the chocolate chips and combine well.
- Measure out 1 Tbsp of dough, roll it into a ball and place on the baking sheet. Flatten slightly with your palm. Sprinkle a small amount of flakey salt on top. Repeat with all cookies.
- Bake for 10-12 minutes or until golden brown on the bottom and edges. Transfer to a wire rack, and enjoy!
Nutrition
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