Miso Brown Butter Cookies
There’s a quiet alchemy in baking that transforms humble pantry staples into something deeply comforting.
These cookies bring together the richness of browned butter with the subtle savoury depth of white miso, offset by the caramel tones of coconut sugar and the bitterness of dark chocolate. The result is a perfect balance of sweet and salty that feels both grounding and indulgent.
We love to use spelt flour in our kitchen due to its slow-release complex carbohydrates that provide sustained energy without sharp blood glucose spikes, and a notable B-vitamin profile that supports coenzyme functions critical for cellular energy metabolism, neurotransmitter synthesis, and hormonal enzyme pathways.
White miso contains minerals such as magnesium, zinc, and potassium, which modulate enzymatic reactions, support neuromuscular function, and contribute to adrenal and thyroid balance. Its naturally occurring enzymes and probiotics aid in digestive function and nutrient assimilation, enhancing the bioavailability of amino acids and micronutrients from the surrounding ingredients.
Warm from the oven, these cookies are not just a treat; they’re a nourishing pause, bringing both comfort and sustenance into the everyday rhythm of home.
Ingredients
110g grass-fed butter
1 tbsp white miso paste
100g coconut sugar
1 tsp vanilla extract
1 pasture-raised egg
190g whole spelt flour
½ tsp baking powder
50 g 70–80% dark chocolate, chopped
White sesame seeds, to garnish
Method
Preheat the oven to 180°c and line a baking tray.
Melt the butter in a small saucepan over medium heat. Keep stirring as it foams and turns golden brown.
Transfer to a large mixing bowl, and whisk in the miso until smooth, then add the coconut sugar, vanilla, and egg. Mix until glossy and well combined.
In a separate bowl, stir together the spelt flour and baking powder. Fold this gently into the butter mixture until a dough forms.
Add the chopped dark chocolate and stir through. Roll spoonfuls of dough into balls, place them on the tray, and press them down slightly. Sprinkle with sesame seeds.
Bake for 10–12 minutes, until the edges are just golden and the centres still look soft. Leave to cool on the tray for 5 minutes before transferring to a rack.
Best enjoyed warm, when the chocolate is still gooey.
