These cookies are so easy that even my Cantonese mother, who isn’t a baker, can make them
dear friend,
This year, I raised nearly ten thousand dollars selling cookie boxes online. Many people who bought these boxes needed cookies that were gluten-free and vegan. So I set out to create something that still tasted rich and decadent, without relying on eggs, milk, or butter.
That’s how these gluten-free and vegan miso chocolate cookies were born. The red miso balances the sweetness of sugar and chocolate, giving these cookies a deep, complex flavor that’s not too sweet. Thanks to vegan chocolate chips, the insides bake up moist and chewy, while the outsides stay delightfully crisp.
Best of all, this is a true one-bowl recipe. It’s so foolproof that even my 76-year-old Cantonese mother—who had never baked cookies from scratch in her life—was able to whip up a perfect batch! And let me tell you, she was so proud pulling them out of the oven!
She topped these with sea salt flakes for a pop of saltiness, and if you use dried cranberries, the splash of red against a dark canvas really stands out. These cookies prove that indulgence can be kind, simple, and accessible to everyone at your table! Whether you’re making holiday cookie boxes, baking for a fundraiser, or just craving a not-too-sweet treat, these cookies will quickly become your go-to for sharing. They’re cookies for everyone: chewy, chocolatey, and filled with love. <3
xoxoxo,
Kat Lieu @katlieu
