Olive Oil Chocolate Chip Miso Cookies

by | Mar 28, 2025 | Recipes, Snacks & Sweets | 155 comments

Olive Oil Chocolate Chip Miso Cookies
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If you love the combination of sweet and salty, these Olive Oil Chocolate Chip Miso Cookies are about to become your new favorite snack! The richness of dark chocolate, the subtle saltiness of miso, and the fruity depth of olive oil create a cookie that’s complex, chewy, and utterly irresistible. Vegan-friendly and full of flavor, these cookies are perfect for any occasion!

Olive Oil Chocolate Chip Miso Cookies

Why You’ll Love These Cookies

✔ Perfectly Balanced: The umami from the miso enhances the chocolate while olive oil adds a luxurious texture.

✔ Plant-Based & Easy To Make: No butter or eggs needed, just simple pantry ingredients.

✔ Crispy Edges: The ideal texture for a chocolate chip cookie.

Baking Tips

✨ Use good-quality olive oil – It makes a difference in flavor!

✨ White miso is best – It adds a subtle umami without overpowering the cookies.

✨ Want extra texture? Sprinkle flaky salt on top after baking.

Storage

Store the cookies in an airtight container for up to 4 days, or freeze the dough balls for quick, fresh cookies anytime!

Olive Oil Chocolate Chip Miso Cookies

Ready To Bake?

These Olive Oil Chocolate Chip Miso Cookies are proof that a little salt and umami can take a classic bake to a whole new level. They’re chewy, rich, and just the right amount of indulgent. Try them out and let me know what you think!

If you tried this recipe, let me know what you think in the comments below.
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Olive Oil Chocolate Chip Miso Cookies

Olive Oil Chocolate Chip Miso Cookies

These cookies perfectly balance sweet and salty with dark chocolate, a hint of umami from miso, and the fruity depth of olive oil. They have crispy edges, a chewy center, and are easy to make. Vegan-friendly and full of flavor, these cookies are perfect for any occasion!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert, Snack
Cuisine Japanese-Inspired, Modern baking

Ingredients
  

  • ½ cup extra virgin olive oil see notes
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 tbsp white miso paste
  • ¼ cup plant-based milk
  • 1 tsp vanilla extract
  • 1¾ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ cup dark chocolate chips or chunks

Instructions
 

  • Preheat oven to 350℉ (175℃) and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the olive oil, brown sugar, granulated sugar, and miso paste until smooth.
    ½ cup extra virgin olive oil, ¾ cup brown sugar, ¼ cup granulated sugar, 2 tbsp white miso paste
  • Stir in the plant-based milk and vanilla extract.
    ¼ cup plant-based milk, 1 tsp vanilla extract
  • In a separate bowl, whisk together the flour, baking soda, and baking powder.
    1¾ cups all-purpose flour, ½ tsp baking soda, ½ tsp baking powder
  • Gradually fold the dry ingredients into the wet mixture until just combined. Don't overmix.
  • Stir in the chocolate chips.
    ½ cup dark chocolate chips or chunks
  • Scoop out about 2 tbsp of dough per cookie and place on the baking sheet, spacing them apart.
  • Bake for 10-12 minutes, or until the edges are golden but the centers still look slightly soft.
  • Remove from the oven and let cool on the baking sheet for a few minutes before transfering to a wire rack.

Notes

If you like a stronger olive oil taste, use a robust extra virgin olive oil; for a milder flavor, go with a more delicate one.
Keyword chewy cookies, chocolate chip cookies, dairy-free cookies, easy cookie recipe, miso cookies, olive oil cookies, one-bowl cookies, plant-based baking, sweet and salty cookies, umami dessert, vegan cookies

155 Comments

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