Miso Lemon Pepper Chocolate Chunk Cookies with almond flour
User Reviews
5
Miso Lemon Pepper Chocolate Chunk Cookies with almond flour
Description
Miso Lemon Pepper Chocolate Chunk Cookies with almond flour feature a blend of dry ingredients including almond flour, tapioca starch, and black pepper, paired with wet ingredients like coconut oil, maple syrup, vanilla, and a touch of yellow miso. The dough is mixed, chilled, then portioned and flattened before baking at 335°F. Chocolate chunks fold into the dough and are pressed on top before baking to create pockets of melted chocolate. The lemon zest adds brightness that contrasts with the savory miso and pepper notes.
The cookies bake into tender rounds with a hint of spice and umami from the miso, balanced by the sweetness of maple syrup and chocolate. The tapioca starch likely helps with structure and chewiness, while the almond flour gives a soft crumb. Chilling the dough ensures the cookies spread evenly without becoming too thin.
This recipe can be adapted for dietary preferences by swapping chickpea miso for soy-free needs or omitting lemon zest if preferred. The cookies freeze well when fully cooled, making them convenient for ahead-of-time baking. They present an unconventional flavor combination worth trying for those interested in mixing sweet and savory in baked goods.
Ingredients
Dry ingredients:
- 1 cup almond flour I use super fine blanched almond flour
- 3 tablespoons tapioca starch
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon powdered sugar or brown sugar
- 1/4 teaspoon black pepper or you can also use cayenne
Wet ingredients:
- 1 tablespoon coconut oil
- 3 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon yellow miso , use chickpea miso for Soyfree
- 1/4 to 1/2 teaspoon lemon zest
- 3 to 3 1/2 ounces chocolate bar or chocolate chunks
Instructions
- In a bowl, add all of the dry ingredients and mix really well. Press and mix to break up any almond flour lumps and mix really well.
- In another small bowl add the maple syrup, coconut oil, vanilla and the miso. Mix the miso by pressing and rubbing it into the mixture really well and make sure it mixes in , then transfer this to the bowl with dry ingredients and mix really well to make a dough.
- It will be somewhat sticky dough, if it is too sticky you can add in another tablespoon of almond flour.
- Add 2 1/2 ounces of a chopped chocolate bar to the dough and mix in, then chill for 15 to 20 minutes.
- Remove the dough from the fridge. Line a baking sheet with parchment paper and preheat the oven to 335 F(170c)
- Using a scoop, make equal portions of the dough then roll it and flatten it on the parchment lined baking sheet. You want to flatten it pretty well.
- These cookies spread so keep a lot of distance between them then use the leftover chocolate chunks and press on top of the cookies, distributing them throughout.
- Then bake the cookies for 12 to 14 minutes, depending on the size of the cookies, baking sheet and temperature of your oven. Once the edges are starting to turn golden, remove from the oven. Let it cool for 3 to 4 minutes on the cookie sheet. Transfer carefully using a spatula to cool completely.
- For the cookies to look like chocolate puddles of cookies, use a spoon to lightly break the chocolate chunk pieces on top so that they are chocolate puddles while they’re still warm and then serve.
- Store covered on the counter for upto 3 days and refrigerate for upto 7-10 days
Notes
- Use chickpea miso as a soy-free alternative.
- Omitting the coconut oil and adding extra maple syrup creates an oil-free version.
- Cool cookies completely before freezing for best storage.
- Substitute orange zest for lemon zest or omit citrus for a different flavor profile.
- Leaving out lemon, miso, and pepper yields a more traditional chocolate chunk cookie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Sodium | 90mg | 4% |
| Potassium | 72mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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