Add the white miso, nuttelex, white caster sugar and brown sugar into a bowl. Cream for about 5 minutes using a stand mixer or hand mixer.
Add the flour and baking soda and fold it into the mixture.
Roughly chop the white chocolate and macadamias and fold them into the mixture.
Take out one tablespoon at a time and roll the dough into a ball.
At this point, the cookie dough can be store in a sealed container in the fridge for up to 4 days.
To bake the cookies, preheat the oven to 180°C fan and lay out the cookies onto a baking tray lined with baking paper or a silicon mat. Usually, 5 cookies fit nicely onto 1 tray.
Bake the cookies for 10 minutes at 180°C fan.
Once baked, let them cool slightly and enjoy!
Keyword cookies, macadamia, miso, white chocolate
Nutrition Facts
Miso, Macadamia & White Chocolate Cookies
Amount Per Serving (50 g)
Calories 223Calories from Fat 96
% Daily Value*
Fat 10.7g16%
Saturated Fat 3g19%
Trans Fat 0g
Polyunsaturated Fat 1.7g
Monounsaturated Fat 5.7g
Cholesterol 0mg0%
Sodium 251.2mg11%
Potassium 53.2mg2%
Carbohydrates 30.8g10%
Fiber 1.3g5%
Sugar 17.8g20%
Protein 2.4g5%
Vitamin A 250IU5%
Vitamin C 0.06mg0%
Calcium 16.2mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Share your creation with us on Instagram @nothangryanymore