These gluten-free and vegan salted miso chocolate chip cookie bars are lightly sweet, a little salty, and great to keep on hand in the freezer. These are made with almond flour (so they're pretty high in protein!), brown rice flour, and caramel-like coconut sugar. They taste like a chocolate chip cookie, but are made with whole grains, less sugar than usual, and a hint of salty, umami miso.
Almond flour is a secret weapon in a lot of vegan and gluten-free baking to add richness and loads of flavour. If you like to use it too, try my almond flour chocolate chip cookies and gluten-free banana muffins.
Ingredients
Ingredient Notes and Substitutions
- Almond flour: you can probably sub a seed flour, like sunflower seed, but I haven't tested it. Almond flour is naturally sweet so switching it out would change the taste.
- Oil: use just about any oil you like, or whatever you most often bake with. Olive, coconut, and avocado oil all work well.
- Miso: choose white miso. It's the lightest and lends itself well to a nice balance in desserts.
- Coconut sugar: use brown sugar if preferred.
- Chocolate: use chocolate chunks or chips, or a chopped up dark chocolate bar.
Step by Step
Step 1: mix the miso and milk together to make a paste, then whisk in the oil, flax, sugar, and vanilla.
Step 2: in another bowl, mix the dry ingredients to combine.
Step 3: add the dry ingredients to the wet and stir. Fold in the chocolate chips.
Step 4: press into a tin, top with salt if desired, and bake for about half an hour.
Top Tips
- Don't worry about over-mixing: since this is gluten-free, you don't need to consider over-working the gluten and making a tough bar. Mix until fully combined and no streaks of flour remain.
- It will feel oily: almond flour will make the cookie bar mixture look and feel a little oily, but this is normal. The dough will be shiny.
- Cool fully: like most gluten-free and vegan baking, these are a little delicate when still warm. If you cut into squares before cooling they'll crumble a bit especially around the edges.
How to Store
Storage: keep the bars in a sealed container in the fridge for up to a week. Because of the high almond flour content, they spoil pretty quickly at room temperature (and have a great texture when chilled).
Freezing: transfer fully cooled bars to an airtight container and freeze up to 2 months. Thaw in the fridge or at room temperature before serving.
FAQ
How should I store almond flour?
It's best to keep almond flour in the fridge or freezer, rather than at room temperature. It spoils quickly and will go rancid in warm temperatures.
Can I use a different type of miso?
You can use red, yellow, or any other kind of miso, but all have a stronger taste than white. They'll overwhelm the bars and make them taste too savoury – you want a balance.
If you make these Miso Cookie Bars or any other vegan cookies on Wholehearted Eats, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more WHE, follow along on Instagram or subscribe for new posts via email.
Recipe
Salted Miso Chocolate Chip Cookie Bars
Equipment
- Measuring cups and spoons
- 20 cm (8 inch) square pan
- 2 mixing bowls
- Whisk
Ingredients
- 3 tablespoons non-dairy milk
- 1 ½ tablespoons White Miso
- ½ Cup Baking Oil of Choice coconut, olive, avocado
- 1 tablespoon Ground Flax or Chia Seed
- ¾ Cup Coconut Sugar
- 1 teaspoon Pure Vanilla Extract
- 2 Cups Almond Flour
- ½ Cup Brown Rice Flour or Millet Flour
- 1 tablespoon Arrowroot Powder or Cornstarch not necessary, but helps bind
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¾ Cup dark chocolate chips or chunks
- Flaky Sea Salt like Maldon Salt
Instructions
- Preheat the oven to 350°F (180°C) and line a 20 cm (8 inch) square pan with parchment paper.
- In a bowl add the miso and milk and whisk to make a paste. Next add the oil, flax or chia, coconut sugar and vanilla, mixing to combine.3 tablespoons non-dairy milk, 1 ½ tablespoons White Miso, ½ Cup Baking Oil of Choice, 1 tablespoon Ground Flax or Chia Seed, ¾ Cup Coconut Sugar, 1 teaspoon Pure Vanilla Extract
- In another bowl stir together the flours, arrowroot, baking powder and soda.2 Cups Almond Flour, ½ Cup Brown Rice Flour, 1 tablespoon Arrowroot Powder or Cornstarch, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda
- Add the dry ingredients to the wet and mix until combined. You can even use your hands if necessary as the dough is rather stiff (being gluten-free there is no concern of over mixing). Finally, stir in the chocolate chunks.¾ Cup dark chocolate chips or chunks
- Transfer the cookie dough to the prepared tin and press evenly. Top with a sprinkle of salt and bake for 30-35 minutes, or until the edges are puffed and golden and the middle feels set. Let cool completely before slicing.Flaky Sea Salt like Maldon Salt
These are sooo good!! This is my favorite way to use extra miso 🙂
Could I subsititute a red miso for the white?
the flavour might be a little more intense, but it should work 🙂
I don’t have rice flour. What about just a gluten free flour mix? I have buckwheat flour also- that tends to be more cakey result. Maybe that works as a counter balance to the almond flour? Thoughts?
Hey Robin,
the gluten-free mix should work just fine. While I love buckwheat, I think it might be a little strong in flavour here 🙂
Hi, this recipe looks great! Can I use normal rice flour instead of brown rice flour? x
Hi Joyce, I think white flour should work just fine 🙂
Sophie! These are so dreamy! Salted chocolate is probably my favourite thing ever so these are right up my alley. Definitely checking out those photography youtube channels, I love learning more about different techniques and general tips. 🙂 I can't wait to meet you soon, looking forward to it! xo
Awe, thank you so much, Maya!!! Message me soon and I'll feed you all the chocolate 🙂 <3
I need to get better at scheduling my life I am hopeless at meal prepping. These would be wonderful to take to work for that 3:30 sugar craving I get hit with every day. Pinning for later!
The scheduling thing is so hard to get down - I'm constantly having to write and re-write notes and list to myself, but we'll get there eventually, Ruby 🙂 And yes, these are the perfect thing to munch on during those mid-day cravings. I've been eating them straight out of the freezer with a cup of tea. #noshame <3
Is there anything that I could substitute the almond flour with? I'm allergic to almonds
Hey Sophia! Sorry to hear about your allergy. If you don't mind gluten, I'd try to make a batch with a wholegrain flour (like spelt). I haven't tried it, but I'd start by using about 1 and 3/4 cup flour to 2 cups (and skipping the rice flour). And maybe check on them a bit earlier than suggested.
Otherwise, I've heard of people having great success with using ground sunflower seeds. Here is a DIY -
http://realeverything.com/nut-free-almond-flour-replacement/
all the best <3
Food prepping is the best! Especially dessert food. Loving the look of these bars, Sophie. I need to give this one a whirl soon. Happy "scheduling" - it never works for me either ;). xoxo
Thanks a million, Jessie!! Lol, the scheduling isn't going as well as planned. I really need to schedule some time for scheduling 😉 All the best to you friend <3
You had me at miso, Sophie! LOVE that it adds such a lovely umami note that is balanced out perfectly by the sweetness of the bars!
Awe, yay! I'm so happy to hear this Laurel <3
Looks fantastic. What chocolate chunks did you use.? Can I break up a bar of baking chocolate?
Thanks, Irene! I used the brand called 'Enjoy Life' just becuase I find them to be the perfect about of sweetness/ nice size, but yes a chopped chocolate bar or bakers chocolate would totally work. Enjoy!
Ps- could my above comment have any more phone typos? Seriously...lol
Cookie bites sound amazing, Sophie; especially with all the yummy sweet/salt. Thumbs up for no wired gums lol.
And isn't Peter MacKinnom the best? He's such a dynamic YouTube/photog and I've been loving his stuff.
Xx
Oh my goodness, he makes it look so easy. A little bit is 'can you just come here and teach me everything!!!' So happy you like the bars, Heidi! I hope your island summer is going fabulously.
Oh wow these look delicious- I need to get miso back in my pantry! Pinning 🙂
Yay! Yes, you need that miso. I hope you enjoy these bars, Medha.
Ik don't have miso in my contry, what can i use plz?
Just add a little salt 🙂
Wow, so many interesting links and these cookie bars...Oh. My. God. <3
Your comment is the sweetest, Valentina! I'm so happy you enjoyed the links! And seriously, these bars are yummy! (already ate one today 😉 )