Smoked Miso and Tahini CCCs

Smoked Miso Tahini Spelt CookiesNot all Chocolate Chip Cookies are made equal! 

Smokey, Rich, Sweet & Salty –  there’s only room for big, bold “in your face” flavours here. Then, the nutty profile of spelt flour mysteriously ties it all together. 
Oh yeah, this is a dreamy dairy free, nut free cookie for adults!
Having had little to no success with spelt flour in sourdough bread (they were edible but hideous), frustrated, I reach for some low hanging fruits. You know, back to basics with an ol’ batch of CCCs. Dear god, there is nothing basic about this creation. Get the recipe after the jump->

Smoked Miso Tahini Spelt Cookies, ready to bake!Fresh Smoked Miso Tahini Spelt Cookies

Salty Umami
Nutty (Nut Free!)
Vegan (option)
+ Unbelievably easy!

The spelt flour gave this cookie a nice lift, super airy but when you bite down, the texture is creamy and moist – thanks to the tahini! Last year I had a savoury miso and tahini obsession, well, the saga continues. The pair proves to be an incredible marriage in sweets too! I used a white miso, Organic Shiro from Amano, for a mild miso kick. If you want to turn the miso up, I would recommend opting in a brown miso like Genmai instead. These are rich, heady and sweet, baking with palm sugar and coconut sugar means lower carbs and slow releasing carbs. Both almost twice as low as brown and white sugar on the glycemic index, without sacrificing any of the taste!

After testing the recipes a few too many times…

Riding that week long sugar high, we voted on the perfect recipe below with a vegan option (pictured below). They keep really well, although they’ve never made it past the 3 day mark. I would recommend the non-vegan version (with egg) to be kept in the fridge up to 5 days, vegan version for twice as long. These helped me get familiarized with spelt, I absolutely love the flavour and texture. Hope to bake the perfect loaf of spelt sourdough real soon!

VEGAN Smoked Miso Tahini Spelt Cookies Yummy! VEGAN Smoked Miso Tahini Spelt Cookies

Recipe derived from @cookinginheelss via soomfoods

Print Recipe
Smoked Miso Tahini CCCs
Chewy and nutty, smokey and salty, this Chocolate Chip Cookie is one complex cookie! Spelt flour makes this recipe extra light... mysteriously ties it all together.
Prep Time 10 minutes
Cook Time 13 minutes
Passive Time 30 minutes
Prep Time 10 minutes
Cook Time 13 minutes
Passive Time 30 minutes
  1. Melt vegan butter in sauce pan with miso over medium heat, stir to incorporate. Toast miso until fragrant, around 5-10 minutes. Leave aside to cool.
  2. Once cooled to work with, beat sugars, eggs (if using flax eggs, prepare flax eggs in bowl first, let it set for 5-10 minutes) with butter miso, mix for 3-5 minutes or until fluffy. Add in tahini, vanilla and liquid smoke until combined.
  3. In a separate bowl, combine all the dry ingredients except for the chocolate chunks, then add to the wet mix.
  4. Fold in chocolate chunks until it is well distributed, without overmixing.
  5. Prepare two baking tray lined with parchment paper. Use two tablespoons or an ice cream scooper, to form 2" balls around 2-3 inches apart on the prepared tray. Sprinkle sea salt on top (optional) Refrigerate for minimum 30 minutes, 60 optimal.
  6. Preheat oven to 350. Bake cookies 12-13 minutes. Allow to cool 5-10 minutes on the tray before moving to cooling tray. Cool completely, store in container and can be refrigerated for up to 5 days.
Share this Recipe

Published by

Leave a Reply

Your email address will not be published. Required fields are marked *