I love a classic chocolate chip cookie, but ever since discovering brown butter, it’s been included to most of my newer cookie recipes.
Vegan Brown Butter
I’ve done a lot of experimenting and research on how to make vegan brown butter, and with the expansion of so many dairy-free butter brands it was interesting to see how different the outcomes are depending on the brand.
To make brown butter, it needs milk solids. Dairy free butter tends to be made up of various oils. Some brands like Miyoko’s have nut solids in them that allows it to brown, however these types of dairy free butters tend to be more expensive.
Because of the price and inconsistencies, I developed my own vegan butter that browns and is great for baking with.
Here is what goes in these amazing vegan brown butter chocolate chip cookies:
- Dairy free butter: Be sure to use a vegan butter that browns. I use my homemade vegan butter for most of my cookie recipes for consistency.
- Sugar: Both light brown sugar and cane sugar for chewy cookies that also attain crispy edges.
- Aquafaba: Makes these cookies chewy instead if adding eggs.
- Salt: I substitute salt for my cookies with either soy sauce or miso for an additional depth of flavour.
- Finely ground coffee: Also adds an extra boost of flavour.
- Flour: Classic all purpose flour and a bit of bread flour for a chewier cookie.
- Pecan flour: This adds even more nuttiness and buttery flavour to the cookies! This can be substituted with almond flour or even finely chopped nuts.
How to Make Vegan Brown Butter Chocolate Chip Cookies
- Make the brown butter
- Combine the dry ingredients
- Whisk the sugar to the cooled brown butter
- Stir in the aquafaba, soy sauce, ground coffee and vanilla extract
- Fold in the dry ingredients
- Fold in the chocolate chips
- Portion out the dough and chill.
- Use dairy-free butter that browns: Not all dairy free butter will brown. Most will not as they don’t contain any solids. I always use my homemade vegan butter, but have had success with Miyoko’s butters.
- Chill the dough: This is essential to develop flavour and to ensure the cookies don’t over spread. Freeze the dough if you find your dough too soft before baking.
- Crispy vs. Chewy: the sweet spot for crispy edges and chewy middles is around 11-12 minute baking time. For crispier cookies, bake for 13-14 minutes. For soft and chewy cookies, bake for 9-10 minutes.
You can make the cookie dough in advance and refrigerate it for up to 2 days. I scoop balls of dough onto a baking sheet and freeze them until they’re solid. Then I transfer them into freezer safe bags or containers and store them in the freezer. When ready to bake, put the frozen cookie dough onto a cookie baking sheet and let them sit at room temperature while you pre-heat the oven.
At room temperature, keep cookies in a container without fully closing the lid on the kitchen counter for up to 3 days.
To freeze, place the baked cookies onto a cookie sheet and place into freezer. Once frozen, transfer to freezer safe bags or containers and place back into the freezer for up to 2 months.
In a pinch, you can use any non-dairy butter or coconut oil of choice and add almond flour or soy milk powder as your ‘milk solids’. Add the oil of choice over medium heat with 2 tsp of almond flour or soy milk powder, and cook until solids are browned.
More Vegan Cookie Recipes to Love!
- The BEST Vegan Chocolate Chip Cookies
- Healthy Chocolate Chip Cookies
- Tahini Chocolate Chip Cookies
- Date Sweetened Peanut Butter Cookies
- Cashew Butter Blueberry Oatmeal Cookies
If you recreate this Vegan Brown Butter Chocolate Chip Cookies recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!
SAVE IT FOR LATER! ↓
Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen!