Vegan Brown Butter Cookies

My vegan brown butter cookies have crisp edges, a warm caramelized flavor, and gooey half-melted chocolate chips. You’d never believe they’re made with no eggs OR dairy!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 194kcal

Author Arman Liew

Ingredients

2 3/4 cups all purpose flour gluten free, if needed
2 teaspoon baking soda
1 teaspoon salt
1 cup vegan butter chopped
2 1/2 cups brown sugar or use a mix of white and brown
1/2 cup milk of choice I used unsweetened almond milk
1 tablespoon vanilla extract
1 cup vegan chocolate chopped

Instructions

In a large mixing bowl, combine your dry ingredients and mix well.
In a small saucepan, add the chopped butter. On medium heat, melt it, until it begins to bubble. When it bubbles, reduce to low. Using a rubber spatula, mix the butter around until it thickens and goes a golden color. Remove from the heat and transfer into a glass bowl. Let it cool for 5-10 minutes.
In a separate large mixing bowl, add your brown sugar. Add the browned butter and beat together, until combined. Add the milk and vanilla extract and beat together, until smooth.
Gently fold through your dry ingredients and mix until just combined. Let the dough sit for 10 minutes, to cool slightly. Add the chopped chocolate. Cover the dough and let sit for 30 minutes.
Preheat the oven to 180C/350F. Line two baking sheets with parchment paper. Form 24 balls of dough and place on the two baking sheets.
Bake the cookies for 10 minutes, or until the edges begin to look cooked.
Remove from the oven and let cool completely.

Notes

TO STORE: Cookies will keep well at room temperature, in a sealed container, for up to 1 week. Store them in the refrigerator if you'd like them to keep for up to 4 weeks.

TO FREEZE: Place cookies in a ziplock bag and store in the freezer for up to 6 months.

Nutrition