5 from 18 votes
Miso Lemon Pepper Chocolate Chunk Cookies with almond flour
These cookies combine almond flour with a unique blend of miso, lemon zest, and black pepper for a subtle savory twist. The dough incorporates coconut oil and maple syrup for moisture and sweetness, while chocolate chunks add rich, melty pockets throughout. Chilling the dough helps control spread, resulting in cookies with a tender texture and a balanced flavor profile. The recipe offers flexibility with alternatives such as chickpea miso for soy-free versions and variations in citrus zest.
Prep Time
10 mins
Cook Time
14 mins
Chilling
15 mins
Total Time
39 mins
Servings:
10
Calories:
161 kcal
Course:
Dessert, Snacks
Cuisine:
American
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 161
% 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.