Lovers of big bold flavors will love these Miso Lemon Pepper Chocolate Chunk Cookies. Miso paste adds a delicious nutty and unexpectedly savory note to these sweet chocolate chunk cookies while lemon and pepper add some freshness and a hint of heat.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 14 minutes
  • Total time: 39 minutes
  • Yield: 10
  • Category: Dessert, Snack
  • 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 of chocolate bar or chocolate chunks

Method

  1. 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.
  2. 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.
  3. It will be somewhat sticky dough, if it is too sticky you can add in another tablespoon of almond flour.
  4. Add 2 1/2 ounces of a chopped chocolate bar to the dough and mix in, then chill for 15 to 20 minutes.
  5. Remove the dough from the fridge. Line a baking sheet with parchment paper and preheat the oven to 335 F(170c)
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Store covered on the counter for upto 3 days and refrigerate for upto 7-10 days

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.