Sourdough chocolate-miso cookies from The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries (page 115) by Aran Goyoaga

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Notes about this recipe

  • crandall57 on April 24, 2026

    We like the flavor of the cookies, but they spread a little too much. Thoughts for next time: maybe use goat butter, make them smaller (#40 scoop), put them in the fridge prior to baking take them out of the oven sooner

  • dsbingham on February 09, 2026

    Great recipe! The miso and discard enhance the chocolate flavor. Next time I’ll bake them a few mins less and also will try her suggestion of subbing grated coconut.

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