Double Sesame White Chocolate Miso Cookies

Double Sesame White Chocolate Miso Cookies

These Vegan Double Sesame White Chocolate Miso Cookies pair white and black sesame with savoury miso and creamy, sweet white chocolate for an unforgettable chewy chocolate chip cookie.

Ingredients

• 2 cups gluten-free flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 tablespoon coconut cream powder (optional)
• ½ cup coconut oil, melted
• ⅓ cup tahini
• 2 tablespoons nut, soy, or oat milk
• 2 tablespoons white miso paste
• 1 tablespoon vanilla extract
• 1 tablespoon rice syrup or maple syrup
• 1 cup coconut sugar
• 1/2 heaping cup of white chocolate chunks or chips (I used iChoc white vanilla)
• 1 tablespoon black sesame seeds

Instructions

1. Preheat oven to 175°C.
2. Whisk together the flour, baking powder, baking soda, and coconut cream powder in a bowl
3. In another mixing bowl, add the coconut oil, tahini, plant milk, miso paste, vanilla extract, rice syrup, and coconut sugar. Using a hand mixer, mix together until the mixture is creamy and has thoroughly come together. This can take up to three minutes. At first, the milk might separate slightly and look a little grainy, but will become a smooth emulsified mixture after mixing.
4. Add dry ingredients to wet ingredients and mix until a smooth, solid dough forms.
5. Tip in the chocolate chunks and using the hand mixer, mix together for about 20 seconds until the chocolate is evenly distributed throughout the dough.
6. Using a large cookie scoop, scoop out 15 mounds of dough (I did this in two batches), onto a parchment-lined oven tray – leaving enough space between each cookie as it’ll spread a bit in the oven. Sprinkle the black sesame seeds over the top of each cookie, gently pressing them into the dough if they don’t stick. Bake in the oven for 8-10 minutes.
7. Once ready, let the cookies cool to room temperature and transfer to vacuum-sealed Tupperware. Store at room temperature or in the fridge (I find them tastier out of the fridge) for up to 4 days. 

Notes

• If you aren’t avoiding gluten, use regular, whole wheat, or oat flour.
• If you prefer a different nut or seed butter, it can be used interchangeably with the tahini.
• If you don’t have any milk on hand, use water instead.
• If you don’t have miso paste, you could use soy sauce instead – then use only 1 tablespoon soy sauce and 1 additional tablespoon of plant milk. Alternatively use 1/4 teaspoon salt instead with 2 additional tablespoons of plant milk.
• If you don’t have vegan butter or coconut oil, you can use 1/3 cup olive oil + 1/4 cup cashew butter instead.