Gluten-Free Brown Butter Miso Chocolate Chunk Pistachio Cookies
Okay this title is admittedly a mouthful, but these are absolutely some of my favourite cookies I’ve ever made.
I feel like I finally mastered a gluten free version of that classic bakery cookie with these gluten free brown butter chocolate chunk cookies, which I’m very proud of. But obviously I was eager to take them to the next level and after seeing a few miso chocolate chip cookie recipes online, I was intrigued. To know me is to know how much I love salt, so what could be better than adding a salty, umami taste to chocolate chunk cookies?!
These gluten free brown butter miso chocolate chunk cookies are perfectly sweet and chewy, slightly nutty with a hint of caramel from the brown butter, and have extra crunch on top from chopped toasted pistachios. I was honestly a little bit skeptical about the miso but it’s VERY subtle - it just adds a hint of saltiness that has a deeper flavour than adding regular salt to your dough (which we do not do, because that would be…too much salt). The cookies are made with a combo of oat flour and almond flour and sweetened with coconut sugar, so they’re full of simple, wholesome ingredients but they truly just taste like a perfect chocolate chip cookie. Hope you love them!
Gluten-Free Brown Butter Miso Chocolate Chunk Pistachio Cookies
Ingredients
½ cup + 1 tbsp unsalted butter
¾ cup coconut sugar
2 tbsp white miso paste
1 large egg, room temp
1 tsp vanilla paste or extract
1 ½ cups fine almond flour
½ cup fine oat flour
½ tsp baking soda
1 cup dark chocolate chunks or chips
⅓ cup chopped raw pistachios
Flakey sea salt for topping, if desired
Method
In a skillet or saucepan, heat your butter over medium. Let cook for about 3-4 minutes until it’s starting to bubble. Continue cooking the butter, stirring frequently, until it starts to get foamy, about 3 more minutes. At this point light brown bits will start to form at the bottom of the pan. Keep stirring until your butter is golden brown in colour and smells nutty and delicious. As soon as it has browned, remove from the heat and pour into a glass measuring cup. You should have just under ½ cup of liquid - add the remaining 1 tbsp butter and stir to get it to ½ cup. Add the mis paste and whisk to incorporate it into the butter. Place this mixture in the fridge.
In the same pan, add your pistachios over medium heat. Cook, stirring occasionally, until lightly toasted, about 3-4 minutes. Keep a close eye on them so they don’t burn! Remove and set aside.
In a large bowl, add the brown butter/miso mixture and coconut sugar and whisk vigorously. Add the egg and vanilla and whisk again until smooth and glossy.
Add in your flours and baking soda and stir until you have a firm dough. Fold in the chocolate.
Preheat the oven to 350 degrees. While your oven preheats, place cooke dough in the freezer to firm up for about 15 minutes (important step!)
Once ready, scoop about 2 tbsp dough per cookie onto a lined baking sheet. Make sure to leave room between each cookie, as they will spread. Press a few pistachio pieces into the top of each cookie.
Bake for 10-12 minutes until edges are starting to brown and cookies are just starting to set in the middle (they will look a little under baked). Remove from the oven and gently tap your baking sheet on the counter to get that nice ripple effect. Use a mug or a round cookie cutter to swirl around each cookie, which will give you a really nice shape and texture.
Let cool completely (these cookies are best with at least 30 minutes to fully cool). Enjoy!
Makes 12 cookies
