Chocolate Chunk Miso Blondies are just like your favorite gooey cookie bars, only made Paleo & gluten free! Savory umami miso is mixed into the batter for a salty & sweet combination. They’re chewy, gooey, and incredibly delicious!
| Paleo option + gluten & grain free + dairy free |
MISO in your blondies is the next best thing!!
I’m OBSESSED with yellow/white miso in cooking, and now I’m obsessed with it in baked goods!
Miso is a fermented soybean paste typically used in Japanese cuisine. It has a salty, umami, almost broth-like flavor. I use it a TON in soups, stews, and marinades, but it turns out miso is incredibly amazing in desserts, too!
Miso can be purchased at most health food stores, and you’ll typically find it in the refrigerated section near the tofu and tempeh.
Check out these other miso recipes to get use out of your new tub!
- Miso-Ginger Portobello Mushroom Bowls from Eat More Plants
- Miso Honey Glazed Salmon
- Paleo Miso Ramen Noodle Bowls
- Vegan Hazelnut Pear Crisp & Miso Caramel
You can also whisk into stir fry sauce, like with this easy peanut chicken!
Ever since I made these Tahini Blondies, I’ve been obsessed with chewy, gooey blondies.
Brownies are amazing, but who doesn’t love a good cookie bar?!
I was first introduced to blondies at Applebee’s – their walnut blondies with maple butter sauce is out of this world. They serve it with ice cream and extra maple butter sauce on top. And totally terrible for you, but we won’t focus on that bit. Mom and I used to split them, unless we were feeling really fiesty – then we’d each get our own!
These Chocolate Chunk Miso Blondies are definitely healthier than the regular version. You’ll need:
- Almond flour to form the base
- Coconut flour to help keep the blondies super soft and moist
- Miso paste (leave it out for a Paleo blondie)
- Coconut sugar
- Coconut oil
- And loads of dark chocolate! Eep!
This recipe is easy, easy, easy! Mix up the dry, add the wet, stir in the chocolate, and you’re good to go!
Because almond flour tends to brown pretty quickly, I do recommend tenting these blondies with aluminum foil halfway through baking. Unless you don’t mind really golden blondie tops.
Even though these Chocolate Chunk Miso Blondies have miso in them, nobody at my husband’s office could tell. They just taste a little salty to amp up the sweet flavor.
I know I should be really concerned with all things fall right now, but I was just way too excited to share these.
Don’t worry – there’s plenty more squash & pumpkin-y things coming your way very, very soon.
For now, though, blondies all around!
Come tag me on Instagram if you make these Chocolate Chunk Miso Blondies!
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Sweet and savory, soft, chewy cookie bars loaded with loaded with chocolate chips and miso.
- 2 c. almond flour
- 1/4 c. coconut flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 c. coconut sugar, packed
- 1/2 c. coconut oil, melted and cooled
- 2 Tbsp. white miso paste
- 2 large eggs
- 2 tsp. vanilla extract
- 4 oz. dark chocolate, roughly chopped
Preheat the oven to 350 F and line an 8x8 square pan with parchment paper, allowing some paper to overhang opposite sides to make "handles" for easy removal.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.
In a separate larger bowl, whisk together the coconut sugar, coconut oil, and miso paste. Add the eggs and vanilla; beat with a whisk until fluffy and ribbon-like.
Pour the dry ingredients into the wet and fold gently until it starts to come together. Fold in the chocolate chips and stir until just combined.
Pour the batter into the prepared pan; bake at 350 F For 30-35 minutes until a toothpick inserted comes out clean. If needed, tent the blondies with foil halfway through baking to prevent the tops from turning too golden.
COOL COMPLETELY before removing and slicing.
Nutrition information per serving:
Calories: 235 Protein: 5g Carbs: 19g Fat: 17g