miso brown butter white chocolate pistachio cookies (Edit recipe)

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well the title in & of itself is quite the mouthful! these cookies are salty, umami, sweet, & just flat out delightful. extra bonus is the fact that these cookies are grain-free + sugar-free. can't wait for you to take a bite out of these!

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PREP TIME

45 minutes

COOK TIME

15 minutes

INGREDIENTS

12

Serves: 16

Ingredients

0.25 cup Butter, Unsalted
1 Tbsp White Miso Paste
0.25 cup Tahini
0.5 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
1 Egg
0.5 tsp Pure Vanilla Extract
0.75 cup Almond Flour
0.25 cup Vanilla Protein Powder - Be Well by Kelly
1 tsp Baking Soda
0.25 tsp Vanilla Finishing Salt - Texas Salt Co., plus extra for topping cookies
0.25 cup Pistachios, Raw, lightly chopped
0.25 cup Sugar-Free White Chocolate Chips

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

preheat oven to 350.
to a saucepan, add butter & melt over medium heat.
stir butter occasionally & cook for an additional 8-10 minutes to brown.
transfer brown butter to a bowl & mix in miso; allow to cool.
add tahini, monk fruit, egg, & vanilla extract to miso brown butter; mix together using a hand mixer.
in a separate bowl, mix together almond flour, protein powder, baking soda, & salt, then mix into wet ingredients.
fold in pistachios & white chocolate chips.
place cookie dough in refrigerator for 30 minutes.
scoop out cookies using a small cookie scoop, then bake for 10-12 minutes.
once done cooking, add vanilla salt + option to use a round object to get cookies into more of a circle shape.
allow to cool & enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	99
Fat:	8 g
Carbohydrates:	2 g
Protein:	4 g
Cholesterol:	9 g
Sodium:	162 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.