Vegan Brown Butter Chocolate Chip Cookies
These perfect vegan chocolate chip cookies are everything you want in a cookie. Made with brown butter, vegan chocolate chips, and pantry staples, this vegan cookie recipe creates dairy free, egg free cookies that are rich, cozy, and perfect for everyday baking.
Print
Pin
Calories: 190kcal
Servings: 20 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.
Notes
Measure flour correctly. Use the spoon-and-level method. Too much flour can throw off the texture of the cookies.
Brown the butter slowly. Stir every 10 seconds so it doesn’t burn. Once it smells nutty and turns light amber, take it off the heat.
Let the butter cool slightly. It should be warm, not hot, before mixing with the sugars.
Don’t overmix the dough. Stop folding as soon as the flour disappears to keep the cookies tender.
Chilling the dough matters. Chilling helps the cookies bake evenly and improves flavor.
Nutrition
Serving: 1cookie | Calories: 190kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Sodium: 120mg | Fiber: 1g | Sugar: 17g