Salted Miso Chocolate Chip Cookie Bars

4.77 from 13 votes

Prep Time10

Cook Time35

Total Time45

Servings: bars

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