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.
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.
- 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.
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.
Salted Miso Chocolate Chip Cookie Bars
- Measuring cups and spoons
- 20 cm (8 inch) square pan
- 2 mixing bowls
- 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
- 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