Ingredients
- 2 cups levelled all purpose flour
- 3/4 tsp levelled baking powder
- 1/2 tsp levelled baking soda
- 1/2 cup brown sugar (levelled but not packed)
- 1/2 cup levelled white sugar
- 1/2 heaped tbsp Farmer Jo's Cashew and Coconut Paleo Granola Butter
- 2 tbsp white miso paste
- 5 tbsp salted butter, room temperature
- 1/2 tbsp pure vanilla extract
- 1 large egg, at room temperature
- 100g dark chocolate (I use Lindt 90% Dark Chocolate), chopped into small rectangular pieces
Method
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Preheat oven to 200C.
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Line your baking trays with baking paper and set aside.
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In a large bowl, gently combine the flour, baking powder and baking soda with a wooden spoon and set aside.
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Add the sugars, nut butter, miso paste, salted butter and vanilla extract to the bowl of your stand up mixer. Mix together on high for at least 3 minutes until the mixture is creamy, light and fluffy, and lighter in colour.
- Add the egg to the mixture and whip on high until the egg is combined. You'll notice the mixture is more wet, and that's totally ok.
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Add the flour to the mixture, first on low speed then gradually to high until you can't see any flour in the mixture. This should only take a minute or two.
- Remove the bowl from the stand mixer and add the chipped chocolate. Mix with a wooden or metal spoon to combine.
- Scoop 6 cookies using your cookie scoop (you could also use 1/4 measuring cup, or a spoon) onto your first lined baking trays and make sure you leave plenty of room in between each cookie. Repeat with your second lined baking tray. This mixture should make 12 cookies.
- Play the first baking tray into the oven for 10 to 12 minutes, until the edges are lightly golden brown.
- Repeat the baking process with the remaining 6 cookies.
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Sprinkle the cookies lightly with flaky sea salt for an added punch of flavour! And if you want to go all out, you could drizzle some of that delicious Cashew and Coconut Paleo Granola Butter on top.
