Need more vegan cookie recipes? Try my vegan Levain cookies, vegan shortbread cookies, and vegan double chocolate cookies next. As much as I love a good vegan chocolate chip cookie, sometimes I need a more elevated version. Que, my vegan brown ‘butter’ cookies. The vegan brown butter adds a slightly nutty and toffee-like flavor, and the chocolate chips take them to another level.
Why I love this recipe
Real butter flavor. It’s amazing what you can do with plant-based butter nowadays! Simple ingredients. If you love baking vegan cookies, then you probably have everything on hand right now. The perfect texture. They’re soft yet chewy, with crispy edges and pools of half-melted chocolate chips. Sign me up!
Ingredients needed
Vegan butter. Use good quality vegan butter (I like Miyoko’s Creamery), preferably from a block. Vegan butter from a spread often contains added water, which can make the cookies more firm than soft. Brown sugar. I tried this recipe with white granulated sugar, brown sugar, and a mix of both. I preferred using all brown sugar as it gave the cookies a deeper buttery flavor while keeping the centers soft and gooey. Dairy-free milk. I used unsweetened almond milk, but any plant-based milk works. Vanilla extract. A must for any good cookie recipe! All-purpose flour. Sifted to remove any clumps. Use gluten-free AP flour (with xanthan gum) if desired. Baking soda. To keep them from overspreading. Salt. Brings out the sweetness of the other ingredients. Chocolate. I like to use a chopped-up chocolate bar instead of chocolate chips. It helps ensure there are pools of chocolate. Luckily my vegan chocolate chips can be made into bars, then broken into chunks.
How to make vegan brown butter chocolate chip cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Brown the butter. Add the butter to a small saucepan over medium heat. Let it simmer until bubbling, then reduce the heat to low. Mix the butter with a rubber spatula until it thickens and turns golden brown. Remove the pan from the heat and let it cool in a bowl for 5-10 minutes. Step 2- Mix the wet and dry ingredients. In a large mixing bowl, combine the dry ingredients. In a separate bowl, add the brown sugar. Pour the butter over the sugar, whisk to combine, then add the milk and vanilla. Step 3- Combine. Fold the dry ingredients into the wet ingredients and mix to combine. Let the dough mixture sit for 10 minutes, then fold in the chocolate. Cover the dough and chill for 30 minutes. Step 4- Prep. Preheat the oven to 180C/350F and line two baking sheets with parchment paper. Using a cookie scoop, form 24 cookie dough balls. Step 5- Bake. Bake the cookies for 10 minutes or until the edges lift from the baking sheet. Let them cool completely.
Arman’s recipe tips and variations
Be patient with the butter. I tested a few different brands, and some took longer to caramelize. Keep an eye on it and stir often so the butter doesn’t burn. Top the cookies with more chocolate. For even gooier cookies, carefully remove the baking sheets from the oven 5 minutes before they’re done, top each cookie with a square of chocolate, and return them to the oven to finish baking. Switch up the mix-ins. Swap the chocolate for chopped walnuts, pecans, or vegan white chocolate chips.
Storage instructions
To store: Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them fresher for longer, refrigerate them for up to one month. To freeze: Place the cookies in a freezer-safe container and freeze them for up to six months.
More vegan desserts and treats
Vegan peanut butter cookies Vegan Girl Scout cookies Vegan sugar-free cookies Vegan cookie dough
