Miso & White Chocolate Chip Cookies
Ingredients
- 1 tbsp milled flaxseed
- 3 tbsp water
- 60g vegan butter block
- 40g golden caster sugar
- 70g soft brown sugar
- 35g white miso paste
- 1/2 tsp vanilla extract
- 100g plain flour (if using gluten-free, add 1/4 tsp xanthan gum)
- 45g buckwheat flour
- 1/2 tsp baking powder
- 80g vegan white chocolate, roughly chopped
Preparation
In a small bowl, add the milled flaxseed and water. Stir and set aside to thicken.
Preheat the oven to 180°C (160°C fan) and line a large baking tray with baking paper.
In a large mixing bowl, cream together the vegan butter and sugars. Mix in the miso paste and vanilla extract, and stir to combine. Add the flaxseed mixture and stir through.
Once combined, stir in the plain and buckwheat flour, baking powder, and xanthan gum (if using gluten-free flour). Mix thoroughly.
Fold in the chopped vegan white chocolate.
Scoop the miso and white chocolate cookie dough into heaped tablespoon-sized balls and place them spaced out on the lined baking tray.
Place the tray in the center of the oven and bake for 12 minutes.
Remove from the oven and let the cookies cool before serving.