Olive Oil Miso White Chocolate Cookies

Sweet, salty and perfectly indulgent, these Olive Oil Miso White Chocolate Cookies are the ultimate balance of rich flavour and texture. Made with our Early Harvest Extra Virgin Olive Oil, they’re soft in the centre, lightly crisp on the edges and finished with a delicious olive oil caramel drizzle.

Recipe in collaboration with Issy, Olive & Spice

Ingredients

1 egg
1 egg yolk
1 cup coconut sugar (or brown sugar)
1 tbsp white miso
1/2 cup Rich Glen Early Harvest olive oil
1 1/2 cups plain flour
1/2 tsp bicarb soda
Pinch of salt
100g white chocolate, chopped
3 tbsp black sesame seeds

Optional caramel:
1/8 cup extra virgin olive oil
1/8 cup maple syrup

Directions

Preheat oven to 180°C and line a baking tray with baking paper.
Whisk egg, yolk and sugar until pale and slightly fluffy.
Add miso and slowly stream in olive oil while mixing until smooth.
Fold in flour, bicarb and salt until just combined.
Stir through white chocolate.
Roll into balls, place on tray and gently flatten.
Sprinkle with sesame seeds.
Bake for 8–10 minutes until edges are lightly golden.
For caramel, whisk olive oil and maple syrup until thickened and drizzle over once cooled.

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Products used in this recipe