These Vegan Brown Butter Chocolate Chip Cookies are perfectly crispy around the edges, soft and chewy middle and rich in flavour. No mixer required.
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.
Ingredients
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.
- Bake
- Cool
Recipe Tip
- 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!
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Vegan Brown “Butter” Chocolate Chip Cookies
- Total Time: 32 minutes
- Yield: 12 cookies 1x
- Diet: Vegan
Description
These Vegan Brown Butter Chocolate Chip Cookies are perfectly crispy around the edges, soft and chewy middle and rich in flavour. No mixer required.
Ingredients
- 1/2 cup + 1 tbsp dairy free butter
- 1/2 cup packed (110 g) light brown sugar
- 1/3 cup (65 g) granulated cane sugar
- 1/4 cup (60 ml) aquafaba
- 1 tbsp soy sauce or 1/3 tsp salt
- 1 tbsp (5 g) finely ground coffee
- 1 tsp vanilla extract
- 3/4 cup + 1 tbsp (105 g) all purpose flour
- 1/2 cup + 1 tbsp (70 g) bread flour
- 2 tbsp (14 g) pecan flour*
- 1/2 tsp (2.5 g) baking powder
- 1/3 tsp (1.6 g) baking soda
- 1/2 cup (90 g) chocolate chips
- fancy salt for topping, optional
Instructions
Prepare Brown Butter
- Add the butter to a heavy bottom saucepan over medium heat. Stirring constantly with a heat proof spatula, cook until you start to see brown specks and smells nutty. Immediately remove from the heat and pour into a large heat-proof mixing bowl. Set aside to cool to room temperature.
Make the Cookies
- In a medium bowl, add the all purpose flour, bread flour, almond flour, baking powder and baking soda, and whisk together. Set aside.
- To the cooled browned butter, add the brown and cane sugar and whisk together.
- Pour in the aquafaba, soy sauce, ground coffee and vanilla extract and whisk until well combined.
- Add the dry ingredients and fold it in with a spatula until just combined (some small streaks of flour is okay).
- Fold in the chocolate chips until batter is fully combined.
- Using a large cookie scoop, portion out the dough and place them on a lined baking tray. Cover and refrigerate for at least 3 hours, preferably overnight.
- Pre-heat the oven to 350 F (180 C).
- Once the oven is ready, remove the cookie dough from the fridge and place on a lined baking tray about 3 inches apart. The cookie dough should feel firm, but not solid. If you find the cookie dough to be soft, place in the freezer for 5-10 minutes until firm (this helps with overspreading that may occur depending on the type of dairy free butter used). Bake for 11-15 minutes until the edged are slightly browned.
- Remove from the oven and tap the baking tray on the counter for a ripple effect and remove the puffing of the cookies.
- Allow the cookies to rest on the baking tray for 5 minutes before transferring them onto a wire rack. Top with fancy salt and enjoy!
Notes
- *can be substituted with almond flour, finely chopped pecans or finely chopped nuts of choice
- Prep time does not include chilling time.
- Helpful Equipment: mixing bowl, spatula, cookie scoop, cookie baking tray, silpat, parchment paper
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 11.5g
- Sodium: 99mg
- Fat: 8.6g
- Saturated Fat: 5.4g
- Unsaturated Fat: 2.7g
- Trans Fat: 0
- Carbohydrates: 20.6g
- Fiber: 2.6g
- Protein: 2.6g
- Cholesterol: 0
SAVE IT FOR LATER! ↓
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So good! Highly recommend oat flour – I would not recommend buckwheat, it makes it dry and changes the whole cookie!