If you love a cookie that's a little sweet, a little salty, and totally packed full of flavor, then say hello to my Miso Brown Butter Banana Chocolate Chunk Cookies. These cookies are everything that you could want in a cookie, rolled into one. They start with a base of gluten-free flour and delicious browned butter, which is then mixed with a mashed banana, crunchy rolled oats, and chunks of delicious dark chocolate. They're perfect for serving a crowd and are sure to become your new favorite cookie recipe!
Ingredients
- ½ Cup Unsalted Butter this is approximately 1 stick
- 1 Medium Banana very ripe
- 2 Teaspoons Vanilla Extract
- 2 Tablespoons White Miso Paste
- ¾ Cup Coconut Sugar
- ½ Teaspoon Cinnamon
- 1 ¼ Cups Gluten-Free 1:1 Baking Flour or substitute all-purpose flour
- 1 Cup Rolled Oats
- ½ Teaspoon Baking Soda
- ½ Teaspoon Kosher Salt
- ¾ Cup Dark Chocolate roughly chopped (or chocolate chips)
Instructions
- To make these cookies, start by browning the butter. Heat a small saucepan, on the stove, over medium heat, and add in the butter.
- Whisk the butter gently, until it turns golden brown and starts to smell incredible. This will take approximately 3-4 minutes, but be sure to keep an eye on it, as it can go from brown to burnt in just a few seconds.
- Once the butter has browned, remove it from the heat and transfer it into a small bowl to cool.
- Next, add the banana to a large bowl and use a fork to mash it well.
- Then, add in the vanilla extract and white miso paste and stir until it's fully combined.
- Then, add in the coconut sugar, cinnamon, brown butter, gluten-free 1:1 flour, rolled oats, baking soda, and sea salt.
- Mix the ingredients well, until there are no clumps and a cookie batter forms.
- Then, chop the dark chocolate and fold approximately 2/3 of it into the cookie batter, reserving the last 1/3 for later.
- Cover the bowl with the batter, then transfer it to the fridge to allow the dough to chill for a minimum of 30 minutes, or up to overnight.
- Once the dough has chilled and you're ready to bake the cookies, preheat your oven to 350 F.
- Line a baking sheet with parchment paper and set it aside.
- Next, using a cookie scoop or spoon, form 16 cookies and spread them out evenly on the baking sheet.
- Transfer the baking sheet into the oven and allow the cookies to bake for 12-14 minutes. They should still feel very soft!
- Once they're done, remove them from the oven.
- Press remaining chocolate pieces on top of the cookies.
- Allow the cookies to cool for five minutes, then serve them and enjoy!
Calories: 217kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 204mg | Potassium: 119mg | Fiber: 3g | Sugar: 8g | Vitamin A: 183IU | Vitamin C: 0.003mg | Calcium: 24mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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