Start by making your brown butter: cut your butter into cubes and heat a skillet or saucepan over medium. Let cook for about 3-4 minutes until it’s starting to bubble. Continue cooking the butter, stirring frequently, until it gets foamy and light brown bits form at the bottom of the pan. Keep stirring until your butter is amber in colour and smells nutty and delicious. As soon as it has browned, remove from the heat and pour into a container to cool.

To make the cornflake crunch: add 3 tbsp of your browned butter back into your pan over medium heat, along with the marshmallows. Whisk until smooth, then add tahini and vanilla and mix to combine. Remove from the heat and pour in cornflakes and sesame seeds, stirring to combine. Make sure you work quickly because it will firm up fast! Press mixture evenly into a lined 8x8 square baking pan, sprinkle with sea salt and let cool for at least 30 mins.

To make the cookies, measure out remaining ½ cup of your browned butter into a large bowl (if it’s not quite ½ cup, add 1 tbsp more butter into your warm brown butter and stir to melt). Add coconut sugar and mix, then add egg, vanilla and miso and whisk for 1-2 minutes until smooth and glossy.

Add your almond flour, oat flour and baking soda into the bowl and stir to combine. You should have a smooth, thick dough. Stir in chocolate chips, then break or cut up your cornflake crunch into small pieces and stir them into the dough (I probably added about ¾ cup).

Place your dough in the freezer to firm up for 10 mins while you preheat the oven to 350F. Scoop your dough into balls and place on a lined baking sheet with enough room between each cookie (they will spread!).

Bake for 10 minutes until edges are starting to brown and cookies are just set in the middle (they will look a little under baked). Remove from the oven, gently tap your baking sheet on the counter and use a cup or a round cookie cutter to swirl around each cookie. This will give you that nice ripple effect! Sprinkle with flakey sea salt. Let cool completely (these cookies are best with at least 30 minutes to fully cool). Enjoy!