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Gluten Free Miso Caramel Chocolate Cookies

Gluten Free Miso Caramel Chocolate Cookies

These gluten free chocolate cookies hide a gooey miso caramel center that makes every bite irresistible. A perfect balance of rich, savory, and sweet.
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Ingredients

For the Miso Caramel

  • 1/4 cup Granulated Sugar
  • 2 tbsp Heavy Cream
  • 1 tbsp Unsalted Butter
  • 1 tbsp White Miso Paste

For the Cookies

  • 1 1/4 cups Almond Flour
  • 1/3 cup Cocoa Powder
  • 1/4 cup Tapioca Starch
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 cup Unsalted Butter, softened
  • 3/4 cup Brown Sugar, packed
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 1/2 cup Dark Chocolate Chunks
  • Flaky Sea Salt, for topping

Instructions

  • Make the miso caramel first. Place the granulated sugar in a small saucepan over medium heat. Let it melt without stirring, swirling the pan occasionally, until it turns a deep amber color, about 4 to 5 minutes.
  • Remove from heat and carefully whisk in the heavy cream (it will bubble vigorously). Stir in the butter and white miso paste until completely smooth. Pour into a small bowl and refrigerate until thick but still scoopable, about 45 minutes.
  • In a medium bowl, whisk together the almond flour, cocoa powder, tapioca starch, baking soda, and salt. Set aside.
  • In a large bowl, beat the softened butter and brown sugar together until fluffy, about 3 minutes. Add the egg and vanilla extract and beat until smooth. Gradually add the dry ingredients and stir until just combined. Fold in the dark chocolate chunks.
  • Scoop 2 tablespoons of cookie dough and flatten it in your palm. Place about 1 teaspoon of the chilled miso caramel in the center. Top with another tablespoon of dough, sealing the caramel completely inside. Roll into a smooth ball. Repeat with the remaining dough and caramel. Place on a parchment-lined baking sheet and refrigerate for 30 minutes.
  • Preheat your oven to 350F (175C). Arrange the stuffed cookie dough balls 3 inches apart on parchment-lined baking sheets.
  • Bake for 11 to 13 minutes until the edges are set but the centers still look slightly underdone. Immediately sprinkle each cookie with a pinch of flaky sea salt.
  • Let the cookies cool on the baking sheets for 10 minutes. When you bite into them, the center will ooze with a savory-sweet miso caramel that perfectly balances the rich dark chocolate.
Course: Dessert
Cuisine: Japanese
Keyword: chocolate cookies, gluten-free, miso caramel, stuffed cookies
Prep Time: 30 minutes
Cook Time: 13 minutes
Total Time: 2 hours 8 minutes
Servings: 12 cookies

Nutrition

Serving: 1serving | Calories: 249kcal | Carbohydrates: 25g | Protein: 3g | Fat: 15g
Calories: 249kcal
Cost: $14