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!