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Miso White Chocolate Chunk Cookies

Bake these cookies when that familiar sweet/salty craving hits. This recipe is the perfect showcase for our Flourist Sifted Spelt Flour, but feel free to use any of our freshly milled flours here.

Miso White Chocolate Chunk Cookies
~ Adapted from A Cozy Kitchen

3 1/2 cups (483g) Flourist Sifted Spelt Flour 
1 1/2 tsp baking powder
1 1/4 tsp baking soda
1 tsp salt
1 cup (227g) butter (room temperature)
1/4 cup white miso paste
1 1/4 cups (248g) light brown sugar
1 cup (200g) granulated sugar
2 large eggs
12 oz white chocolate, chopped into chunks

Preheat oven to 350°F.

Cream butter, sugars, and miso together in a mixer until light and fluffy. Add eggs, one at a time, mixing well in between. 

Combine dries in a separate bowl and whisk to combine. Add to the mixer and mix until almost combined before adding the white chocolate. Mix until combined. 

Using a tablespoon-sized cookie scoop, scoop cookies onto a sheet tray. Press down slightly. Bake for 10-12 minutes until edges are golden.




Tina Lau

Hello Laila, thank you for your question! We haven’t yet tested this recipe with vegan ingredients but please share if you do, we’d love to hear about it.


Can this be made vegan?


Hi James!! Sorry for the error, we apologize for your sad batch of cookies. We have corrected the recipe ~ thank you again!

And yes, the recipe is correct at 2 1/4 cups of sugar. We have a few members of our team who prefer to scale back the sugar, it’s entirely possible and the cookies will still be yummy! Hope that helps, thank you so much!

James Taylor

3.5 cups of flour is 437.5 g, not 345 g (using 1 cup = 125 g). I made these using a scale and didn’t do the math ahead of time. The cookies failed – they were flat and greasy. The flavour was good though, and I will try them again using the correct amount of flour and resting the dough in the fridge. Please correct your recipe – it will save others from the same mistake.

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