Miso Chocolate Chip Cookies

Method

1. Combine the ground flaxseed with 1.5 tbsp of water in a small bowl to create your flax egg. Leave to one side to thicken for a minute or so.
2. Cream together the vegan butter and the sugar in a large mixing bowl by stirring with a wooden spoon until they’re combined.
3. Next add the flax egg, vanilla extract and miso paste. Stir gently to combine and be careful not to over-mix.
4. Now add the flour, baking powder, bicarbonate of soda and most of the dark chocolate (save a handful of chips to add on top of the cookie balls). Stir to combine, then shape the dough into 8 evenly-sized balls.
5. Place the remaining chocolate chips on top of the balls and push them into the dough, then transfer to a tray and chill in the fridge for 30 minutes. This will create a chewier texture.
6. Preheat the oven to 160°C fan / 350°F.
7. When they’re ready, add the cookies to 2 large baking trays lined with baking paper (be sure to give them enough space so they don’t touch when they flatten out) and bake for 15-16 minutes or until golden around the edges.
8. Leave the cookies to cool for 10 minutes, then transfer to a wire rack and leave to cool for at least a further 15-20 minutes before eating. These will last for 2-3 days somewhere cool in an airtight container.