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Brown Butter Chocolate Chip Cookies (Dairy Free)

Prep Time15 minutes
Cook Time15 minutes
Chilling Time1 hour
Course: Dessert
Servings: 18 cookies

Equipment

Ingredients

  • 1 cup vegan butter see note 1*
  • 2 tsp natural almond butter or other nut butter, see note 2*
  • 2 tbsp ground flax seeds
  • 5 tbsp warm water
  • 1/3 cup cane sugar
  • 1 cup dark brown sugar packed
  • 1 tsp baking soda
  • 2 tsp vanilla bean paste
  • 1 2/3 cup all purpose flour sifted
  • 1/3 cup bread flour
  • 1 1/2 cup dark chocolate chips
  • flaky salt for garnish

Instructions

Prepare dairy free brown butter

  • Chop the butter into cubes to help melt down more easily. Add butter and nut butter to a pan over low heat and allow the butter to fully melt.
  • Once melted, remove the pan from the heat to avoid burning the butter and use a whisk to break down the nut butter until fully incorporated into the butter.
  • Return the pan to the stove over medium heat and stir constantly with the whisk. The mixture should start to bubble and foam at the surface--continue whisking when you achieve this.
  • The mixture will start to develop a golden brown colour and smell rich and buttery. You should also see some solids start to form at the bottom of the pan. Once the mixture starts to deepen in colour, lower the heat and keep an eye on it because it will go from toasted to burnt very quickly. Once you're happy with the intensity of the mixture, immediately transfer it to your mixing bowl and allow it to cool.

Prepare flax egg

  • In a small bowl, whisk together ground flax and warm water. Allow to sit for at least 15 minutes to gel up. This is our "egg" replacer.

Prepare the cookie dough

  • After the brown butter mixture has cooled down a little bit (about 10 minute), add the flax egg, cane sugar, dark brown sugar, vanilla bean paste and salt. Use a spatula to cream the mixture and ensure everything is nicely incorporated. It's ok if the butter mixture is still liquid and sits at the top.
  • Sift in baking soda and flour and use a spatula to gently fold the ingredients together, trying not to over mix. Just mix until the flour has been incorporated. Toss in chocolate chips, gently fold again and place the bowl in the refrigerator to chill for 1 hour.

Bake the cookies

  • Line 2-3 baking sheets with parchment paper or a nonstick baking mat.
  • Using a cookie scoop, scoop the dough into balls and roll gently between your palms. Place 2-3 inches apart at least and bake for 9-12 minutes at 375F.
  • As soon as the cookies come out of the oven, use a small bowl to gently reshape the edges to achieve perfect circles (if desired). Top with flaky salt.
  • Allow cookies to cool on the tray for 10 minutes before moving them. They'll continue to bake on the tray. Repeat with remaining dough.

Notes

Note 1: Use a dairy free butter block. Using a spread will not work as it contains more moisture and at room temp is noticeably softer than a block butter. Results will vary slightly with vegan butters, but I have had good luck with Earth Balance sticks and Violife.
Note 2: I like to use a mix of bread flour and AP flour. The extra protein in the bread flour makes for a better chew in my opinion but you can feel free to use all AP as well. 
Note 3: Brown butter technique via a Virtual Vegan, visit her site for more detailed instructions!