Vegan Brown Butter Chocolate Chip Cookies
This is the kind of cookie recipe you make once and then keep bookmarked forever. It’s simple, reliable, and honestly just really good. The brown butter adds so much flavor, but everything else stays familiar and easy. These are the cookies you’ll make for holidays, weekends, or “we need dessert tonight” moments, and they turn out every single time.
Why These Cookies Work
The secret is browning the plant-based butter. That extra step gives the cookies a rich, almost caramel-like depth without changing the texture or making things complicated. Combined with brown sugar, vanilla, and chocolate chips, it creates a cookie that tastes bakery-level but is totally doable at home.
Ingredients and Why They Matter
Salted plant-based butter (¾ cup)
This is the base of the flavor. Browning it brings out a deep, nutty taste that makes these cookies extra special. Using salted butter helps balance the sweetness without needing extra salt. – i highly recommend using miyoko’s vegan butter –
Light brown sugar (1 cup, packed)
Brown sugar adds moisture and richness. It also pairs perfectly with the brown butter to give that cozy, classic cookie flavor.
Granulated sugar (¼ cup)
This helps balance the brown sugar and gives the cookies just the right amount of sweetness.
Aquafaba (5 tablespoons)
Aquafaba (the starchy liquid from canned chickpeas) replaces eggs in this recipe. It binds everything together and helps the cookies bake evenly without changing the flavor.
Vanilla extract (1 tablespoon)
Vanilla adds warmth and depth. It really brings all the flavors together.
All-purpose flour (2¼ cups)
This gives the cookies structure. Measuring correctly here is important so the dough isn’t too dry.
Baking soda (¾ teaspoon)
Baking soda helps the cookies spread properly and bake evenly.
Semi-sweet mini chocolate chips (1 cup)
Mini chips distribute better throughout the dough, so you get chocolate in every bite.
How to Properly Measure Flour
Measuring flour the right way really matters in baking, especially for cookies. Too much flour can make the dough dry and heavy, and too little can throw off the texture.
Instead of scooping the flour straight from the bag with your measuring cup, use the spoon and level method. Lightly spoon the flour into your measuring cup until it’s full, then use the back of a knife to level it off. Don’t pack it down and don’t shake the cup.
This small step keeps your cookies soft, balanced, and baking the way they’re supposed to, and it makes a bigger difference than most people realize.
How to Make Vegan Brown Butter Chocolate Chip Cookies
Start by browning the butter. – i highly recommend using miyoko’s vegan butter – Cube the butter and add it to a pan over medium-low heat. Stir every 10 seconds so it doesn’t burn. The butter will melt, foam, and slowly darken in color. Once it smells nutty and looks lightly golden, remove it from the heat. Let it cool for about 10 minutes while you prep the other ingredients.
In a large bowl, mix the brown sugar, granulated sugar, aquafaba, and vanilla extract until smooth and combined.
In a separate bowl, sift together the all-purpose flour and baking soda.
Once the butter has cooled to warm (not hot), pour it into the sugar mixture and stir until fully combined.
Add the dry ingredients to the wet ingredients and gently fold together. Stop mixing as soon as the flour is incorporated, overmixing can affect how the cookies bake.
Fold in the chocolate chips until evenly distributed.
Roll the dough into evenly sized balls and place them on a plate or tray. Cover with cling wrap and place in the refrigerater for at least one hour. This helps the cookies bake evenly and improves the final texture.
After chilling, preheat your oven to 350°F. Place the dough balls on a baking sheet, spacing them at least 2 inches apart.
Bake for 12 minutes. The centers may look soft, that’s perfect. They’ll continue setting as they cool on the pan.
Let the cookies cool slightly before enjoying.
Vegan Brown Butter Chocolate Chip Cookies
Ingredients
- 3/4 cup salted plant butter (I highly recommend using miyoko's vegan butter)
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 5 tablespoons aquafaba the starchy liquid from canned chickpeas
- 1 tablespoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 cup semi-sweet mini chocolate chips
Instructions
- Cube the plant butter and add it to a pan over medium-low heat. Stir every 10 seconds so it doesn’t burn. The butter will foam, then slowly darken and smell nutty. Remove from heat and let cool for about 10 minutes.
- In a large bowl, combine the brown sugar, granulated sugar, aquafaba, and vanilla extract until smooth.
- In a separate bowl, sift together the all-purpose flour and baking soda.
- Once the butter has cooled slightly but is still warm, mix it into the sugar mixture until fully combined. Add the dry ingredients and gently fold together. Do not overmix.
- Fold in the chocolate chips until evenly distributed.
- Roll the dough into evenly sized balls and place on a plate or baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350°F. Place dough balls on a lined baking sheet, spacing them at least 2 inches apart. Bake for 12 minutes.
- Let cookies cool on the pan for a few minutes before transferring to a rack. They will continue to set as they cool.
