MISO, MACADAMIA & TAHINI COOKIES

Miso, Tahini + Macadamia Cookies

Ingredients 

* ¼ cup tahini

* ¼ cup grassfed butter

* 3/4 cup coconut sugar

* 1 pasture-raised organic egg

* 1 teaspoons vanilla

* 1 tsp organic miso

* 1 tsp celtic salt

* 1tsp cinnamon

* 1/4 teaspoon baking soda

* 1/4 teaspoon baking powder

* 1 cup organic buckwheat flour/ spelt flour/ cassava flour/ unbleached white flour

* 100g of good quality dark chocolate (cut up) OR 1/2 cup of macadamia chopped up 

Method 

• Melt butter in saucepan on medium-high heat, constantly whisking until foam starts to form and it turns golden brown
• Cream tahini, burnt butter and coconut sugar, whisking until well combined
• Whisk in egg, vanilla and miso.
• Combine all dry ingredients (flour, baking powder, baking soda, salt) into a separate bowl. Add dry ingredients into the egg/sugar mixture and combine well (may need to use a spoon as it gets quite thick).
• Stir in roughly chopped chocolate or macadamias
• Refrigerate for at least an hour, up to overnight. Or put in freezer for 30mins
• Before you pull them out, preheat oven to 180 C
• Bake for about 10 minutes, serve with some flaky sea salt and raw milk 

Keep the uncooked cookies in the freezer and pop them in the oven when you want something sweet (or eat them all in one sitting like we did)