Sweets

Dark Chocolate Miso Cookies

Leanne Valenti

by Leanne Valenti

Valentiful, Bento Picnic

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Tested by
Valentiful
Cooked and tested by the Valentiful team

This Halloween, treat yourself to a hauntingly delicious fusion of dark chocolate and umami miso in these gluten-free cookies. With a perfectly balanced sweetness and a melt-in-your-mouth texture, these cookies are perfect for both ghoulish gatherings and quiet nights in. Plus, they’re easy to whip up and can be made dairy-free, if desired! If you were a fan of the best-selling miso chocolate chip cookies from Bento Picnic, then you’re in for a treat! These Halloween-themed dark chocolate miso cookies are a seasonal twist on that classic favorite, with all the same indulgent flavors you loved, now in a monochrome guise for spooky season. Plus, they’re naturally gluten-free with a dairy-free variation, making them a delicious option for everyone to enjoy this holiday!

DietaryGluten-Free · Soy-Free · Nut-Free · Dairy-Free · Allium-Free · Sesame-Free · Vegetarian
Yield24 cookies
TimeActive 20m · Inactive 20m · Total 40m

Ingredients

2 Large Eggs
1⅓ cups Almonds
⅔ cup Cocoa Powder
24 Dark Chocolate CandiesI recommend getting 2-3 bags of this "Not So Spooky Mix" or keep it simple and just break up your favorite dark chocolate bar into 1” squares

Sourcing Tips

For Halloween-Themed Candies, I recommend getting 2-3 bags of this "Not So Spooky Mix" or keep it simple and just break up your favorite dark chocolate bar into 1” squares

Instructions

••
Preheat oven to 325 °F and line sheet trays with parchment paper.
Melt butter in a saucepan. Set aside to let cool.
In a stand mixer (or mixing bowl), vigorously combine the brown sugar, white miso, and vanilla. Next, add the melted butter. Then, add one egg at a time and mix each one into the batter very well.
In a separate bowl, combine dry ingredients.
Add the dry ingredients into the wet batter and mix well, scraping down the bowl as needed.
Using a 1 oz scoop, portion cookies onto a parchment-lined sheet tray. Be sure to leave at least 2" in between rows to allow cookies ample room to spread out.
If using a still oven, bake for 20 minutes at 325 °F. After 10 minutes, add a chocolate candy to the center of each cookie. Rotate pan as needed to ensure even baking.
If using a convection oven, bake for 12 minutes total. For the best results, bake at 325 °F for the first 5 minutes, then add a chocolate candy to the center of each cookie and turn down temperature to 300 °F for the final 7 minutes. Rotate pan as needed to ensure even baking.
Wait to remove cookies from the tray for at least 5 minutes. They require cooling time to firm up. Once cool enough to handle, use a spatula to transfer them to a wire cooling rack.
Finished cooking?