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!
Active time: 20 min • Total time: 40 min
2 Dozen Cookies
1 Cookie
24
Ingredients
- 12 Tbsp Unsalted Butter (170g) OR Dairy-Free Substitute: Miyokos
- 1 1/2 cups, packed Brown Sugar (265g)
- 3 Tbsp White Miso (60g)
- 1 Tbsp Vanilla Extract (15g)
- 2 Eggs (100g)
- 1 ⅓ cup Almond Flour (120g)
- ⅓ cup Coconut Flour (40g)
- 1 tsp Baking Powder (3g)
- ⅔ cup Cocoa Powder (60g)
- Dark Chocolate Candies (24 pieces) 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
PREP BATTER
- 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), combine wet ingredients vigorously. First the brown sugar, white miso, and vanilla. Then 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.
BAKE COOKIES
- 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.
SERVE
- 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.
Original Source: Bento Picnic
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