These Vegan Brown Butter Chocolate Chip Cookies were heavily inspired by Chris Morrocco’s “BA’s Best Chocolate Chip Cookies” recipe that I stumbled upon first on YouTube, because I obsessively watch the BA YouTube channel because it is the best YouTube channel of all times, as far as I’m concerned.

I realized while watching Chris stir his brown butter mixture that I have never had brown butter anything in my life and became deeply intrigued in the idea of making it – vegan, of course.

So here we are – Vegan Brown Butter Chocolate Chip Cookies – my riff on BA’s Best Chocolate Chip Cookies. I subbed dairy butter for Earth Balance baking sticks (which are the best for vegan baking and frosting), and the eggs and yolks for a bit of apple sauce and a spoonful of sunflower seed butter. Another neutral-flavored nut butter (such as cashew or almond) would also work well, as would a tablespoon of plain old oil. I also added a pinch more leavening agent for any extra lift the eggs provided to the original recipe.

The result? A Vegan Brown Butter Chocolate Chip Cookies that has a deeply complex sweetness thanks to the browned butter and brown sugar. The vanilla extract also shines brightly through, and the chopped dark chocolate adds a delicious, bitter crunchy contrast to the sweet soft cookie.

I liked these Vegan Brown Butter Chocolate Chip Cookies best straight from the freezer. I imagine they’d make tasty ice cream sandwiches, too.

I hope you make these Vegan Brown Butter Chocolate Chip Cookies and I hope you love them! If you do, drop me a line on Instagram, Twitter, or YouTube.

Stay happy! Millie loves you.

Vegan Brown Butter Chocolate Chip Cookies

Prep Time: 30 minutes

Bake Time: 8-10 minutes

Yield: ~16 cookies

Ingredients:

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

3/4 cup non-dairy baking stick (I used Earth Balance baking sticks)

1 cup packed dark brown sugar

1/4 cup granulated sugar

2 tablespoons applesauce

3/4 tablespoon sunflower seed, cashew, or almond butter (or sub other neutral oil like canola or grapeseed)

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract (or sub additional vanilla)

8 ounces chopped dairy-free dark chocolate (I used a mix of 72 and 85%, use your favorite)

Method:

1. Preheat oven to 375°F.

2. In a large bowl, whisk together flour, salt, and baking soda. Set aside.

3. In a large saucepan over medium heat, heat 3/4 of the non-dairy butter until browned, stirring consistently, about 4 minutes. Cube remaining butter and whisk cubes into melted butter, stirring consistently until additional butter melts. Remove from heat and allow to cool for one minute.

4. Whisk in sugars, applesauce, nut butter or oil, and extracts.

5. Fold in dry ingredients until just combined. Fold in chocolate chunks and allow dough to rest, about 10-15 minutes.

6. Scoop ~1/4 cup balls of dough onto an ungreased baking sheet lined with parchment or a silicone baking mat, leaving a 2-3 inch buffer between each ball of dough.

7. Place cookies into the oven for 8-10 minutes until browned. Allow cookies to cool on baking sheets and enjoy.

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