MiSOgood Vegan Chocolate Chip Cookies

MiSOgood Vegan Chocolate Chip Cookies
3/4 Cup Granulated Sugar⁣
3/4 Cup Dark Brown Sugar, Firmly Packed⁣
1/2 Cup Unsweetened Applesauce⁣
1/2 Cup Vegan Butter, Melted and Cooled
2 Tablespoons MiSOgood Soy-Free Miso
2 Teaspoons Vanilla Extract⁣
2 1/2 Cups All-Purpose Flour⁣
1 Teaspoon Salt⁣
1 Teaspoon Baking Soda⁣
1/2 Teaspoon Baking Powder⁣
1 1/2 Cups Semi-Sweet Chocolate Chips
Preheat your oven to 350 degrees and line two sheetpans with parchment paper or silicone baking mats.⁣
In a medium bowl, mix together both sugars, applesauce, oil, zest, and both extracts. In a seperate bowl, whisk together the flours, salt, baking soda and powder, and spices.  Add the cranberries and almonds and toss to coat. ⁣
Add the dry ingredients into the wet and use a wide spatula to combine. Use an ice cream scoop to portion out 2 - 3 tablespoons of dough per cookie onto your prepared sheets, allowing at 1 1/2 inches between them; they will spread!⁣
Bake for 12 - 14 minutes, until golden around the edges. They may not look fully cooked in the center, but be careful not to overbake! They'll firm up as they cool on the sheets.⁣
Makes 20 - 24 Big Cookies


Add 1/2 cup chopped, toasted walnuts or pecans for more crunchy, nutty goodness.