Celine Steen // Miso Chocolate Chunk Cookie Recipe

These tasty oatmeal cookies are a breeze to make and as an added bonus the ingredients are easily swapped out: don't have Sucanat (Sugar Cane Natural) handy? Use regular light brown sugar. Adverse to chia seeds? Make a flax egg instead by whisking 1 tablespoon ground flax seeds with 2 1/2 tablespoons water, and let the mixture sit for a couple of minutes until "goopy" (for lack of a better term). Prefer regular rolled oats to the quick-cooking kind? Don't mind if you do. They are a bit denser with the quick-cooking kind, chewier with regular.

(*pictured here - Matte Grey Tumbler Mug, Satin Black Trefoil Creamer)

When shopping, be sure to choose white miso for your baking adventures: it has a mellower, sweeter profile than longer-fermented types of miso, and lends itself oh-so-beautifully to dessert items!

If you only have time to prepare the cookie dough but not to bake the actual cookies, don't despair: you can store the dough in an airtight container in the fridge for up to one week, and bake them in batches. The flavor will actually develop even more, and you'll have fresher goods handy when a cookie emergency occurs. Which might be pretty much a daily event, if you're anything like everyone in this household.

(*Pictured Here- Matte Grey Tea Bowl, Pinch Dish, Spoon)

My dear mom, who had a reliable sweet tooth, went on a dedicated mission to try them warm from the oven, at room temperature, chilled, and even after a trip to the freezer. The verdict: her favorite munching experience was once they thawed out from being frozen but they're great whichever way!

(Pictured Here- Matte Grey Saucer, Matte White Nesting Cup, Matte White Spoon, Match Striker)

Recipe:

Miso Chocolate Chunk Cookies

3/4 cup (144 g) Sucanat or light brown sugar
3/4 cup (144 g) cane sugar
1/4 cup (72 g) white miso
6 tablespoons (90 ml) roasted peanut oil or vegetable oil
1 1/2 teaspoons pure vanilla extract
1 tablespoon (10 g) whole chia seeds
1/4 cup (60 ml) favorite plain or vanilla-flavored plant-based milk
2 tsp (4 g) dried Valencia orange peel or zest from a fresh organic orange
1 1/2 cups (135 g) quick-cooking or regular rolled oats
1 1/2 cups (180 g) whole-wheat pastry flour or all-purpose flour
1/2 teaspoon baking powder
3.5 ounces (100 g) vegan semisweet or dark chocolate bar, coarsely chopped

(*Spouted Carafe in Matte Grey, 11" Dinner Plate in Matte Grey)

In a large bowl, whisk to combine the sugars, miso, oil, vanilla, chia seeds, milk and orange peel. Add the oats, flour, baking powder, and chocolate on top. Stir the ingredients to thoroughly combine, using a clean hand if need be. At this point, I like to cover tightly and refrigerate the dough for a few hours or overnight for the tastiest cookies. No matter what your preference is, preheat the oven to 350°F (180°C, or gas mark 4) once you’re ready to bake some cookies. Line two cookie sheets with parchment paper or silicone baking mats.

Use 1/4 cup (80 g) of packed dough per cookie, placing 6 per sheet. Flatten slightly, using the palm of your hand.
Bake for 16 to 18 minutes, or until golden brown around the edges. Leave on sheets for 10 minutes before transferring to a cooling rack. These cookies are great eaten warm, at room temperature, or chilled. They're a touch sweeter when chilled. Store in an airtight container for up to 3 days, or freeze tightly wrapped for up to 3 months.

Yield: 12 large cookies

A few more images from Celine to bring a bit more beautiful to your day...