Miso Chocolate Chip Cookies

Ingredients:

• 1 package Cassavaberry Chocolate Chip Cookie Mix
• 1/4 cup maple syrup or honey (we used maple syrup)
• 1 tbsp miso paste (we used Chickpea Miso)
• 1/2 tsp vanilla extract
• 1 1/2 tbsp water
• 3 tbsp coconut oil, melted

Instructions:

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the melted coconut oil (not hot, or your chocolate chips will melt), maple syrup (or honey), vanilla, water, and miso paste until the miso is mostly smooth.
3. Pour the wet mixture into a mixing bowl with the Cassavaberry Chocolate Chip Cookie Mix. Stir until a dough forms. Let the dough rest for 10 minutes.
4. Stir the cookie dough again.
5. Drop rounded teaspoonfuls of cookie dough, (or use a medium cookie scoop). 
6. Gently flatten each cookie slightly, to 1/2 inch with a spatula.
7. Bake at 375°F in a preheated oven for 8-10 minutes, or until the edges are golden brown.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Enjoy the unique combination of sweet and savory flavors in these miso chocolate chip cookies!

Pro Tip: For a richer miso flavor, sprinkle a pinch of sea salt on top of the cookies before baking.