I have a difficult couple of days ahead of me this week so decided to channel all my anxious energy into some baking. Everyone wins, right?! I made a tray of chewy and gooey eggless cookies with miso, chocolate chunks and optionally (although very recommended) bits of stem ginger.

These eggless cookies are so easy to make and even easier to eat – or is that my emotional eating tenancies at play? Anyway, they are a delicious treat and I hope that you’ll love them too, if I’ve convinced you to give them a go.

MORE ABOUT THE INGREDIENTS

GROUND FLAX: I use ground flax (in combination with soy milk) to replace an egg in this recipe, but instead of just activating the flax and adding it to the batter, I whip it with an electric whisk until thick and gooey, a bit like an egg white. It works a treat!

SOY MILK: I use protein rich soy milk (in combination with ground flax) to mimic an egg. You can use a different plan milk if you are allergic or if that’s your preference – I am pretty sure all of them will work.

VEGAN BUTTER: I used melted vegan butter as the source of fat in this recipe. I used the vegan butter block by a Danish brand Naturli, but any vegan butter (that comes in a block, not the one in a tub) will work well. You could try coconut oil too although because it hardens too much when chilled it’s not ideal in this kind of chewy cookie recipes.

SUGAR: I used a couple of sugars in this recipe. Caster sugar, which is simply superfine white sugar as it melts quickly and doesn’t leave that grittiness behind and the same about of muscovado sugar. Muscovado sugar contributes a lot of flavour and also helps with the chewy interior of these cookies. I used light muscovado, but the dark version will work well too.

MISO: Miso is a delicious umami rich soy paste that is traditionally used in savoury foods, but its satisfying salty flavour can also be used to deepen the flavour of sweet treats. Here it works wonderfully against pools of dark chocolate and hints of sweet ginger. I used white (shiro) miso.

BAKING AGENTS: A touch of baking soda and baking powder give these cookies a gentle lift.

FLOUR: all purpose (also known as plain) flour is what I used to make these and this GF flour mix is what I recommend for the gluten-free version.

DARK CHOCOLATE: I chopped a whole bar of dark chocolate into small and a few medium-sized chunks and embedded them in the dough. They make a great addition flavour and texture-wise, plus they are appetising to look at too.

CANDIED/STEM GINGER: I am a massive fan of spots of ginger in baked goods and since ginger and miso go so well together I decided to add some to these eggless cookies. I used a classic English baking ingredient in this cookie – stem ginger, which is essentially ginger boiled in sugar syrup. It’s widely available in the UK, but if you cannot find it skip it or use candied ginger instead.

HOW TO MAKE IT?

1) WHISK FLAX AND SUGAR

Place flax and soy milk (or other plant milk) in a large mixing bowl and set aside for 15 minutes. Next, add both sugars. Whisk with an electric whisk for a minute or two, until thick, gelatinous and bubbly.

2) ADD MELTED BUTTER AND MISO

Next, whisk in melted, and slightly cooled butter and miso paste.

3) ADD FLOUR AND BAKING AGENTS

Next, fold in flour and both baking agents gently.

4) ADD MIXINS

Finally add mixins, I used a mixture of chocolate chips and chunks of dark chocolate, plus some stem ginger chopped into small cubes. Once combined, refrigerate to firm up, about 1 hour and 30 minutes.

5) CHILL, SHAPE & BAKE

Once the mixture has cooled, 12 equal portions of the mixture using an ice-cream scoop or a scale and your hands. I ended up with 12 70 g (2.5 oz) cookies. Arrange the cookies on two lines baking trays and bake to perfection. Cool and enjoy!