Vegan Brown Butter Chocolate Chip Cookies
Delicious, crisp and rich chocolate chip cookies, enriched with brown butter
Equipment
- 1 Baking Sheet lined with greaseproof paper
Ingredients
- 1 cup Butter - vegan
- 3 tbsp Egg Replacer - whisked up with 6 tbsp water
- ¾ cup Granulated Sugar
- ½ cup Brown Sugar
- 2¼ cups White Flour
- 2 tsp Vanilla Extract
- 1 tsp Baking Powder
- 1 tsp Salt
- 1 cup Chocolate Chips - vegan
- 1 tsp Sea Salt - for sprinkling, optional
- 1 cup Walnuts - chopped, optional
Instructions
- Make the brown butter, leave to cool to warm
- Preheat oven to 190c.
- Add the cooled brown butter to a large bowl with the sugars. Beat, using an electric hand whisk, for a couple of minutes until smooth
- Beat in the egg replacer and vanilla extract
- Sift in the flour, baking powder and salt, then thoroughly mix
- The mixture will be quite stiff now. Using a spatula, fold in the chocolate chips and nuts (if using).
- Roll the dough into golf ball size portions and place onto prepared baking sheet, about 2 inches apart. Gently flatten the cookie balls a little.
- Bake for 10 minutes until lightly golden.
- Remove from oven and leave to cool on the baking sheet for about 5 minutes, before removing to a cooling rack. Do not remove beforehand as they are very delicate!
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Brown Butter Chocolate Chip Cookies
Amount per Serving
Calories
284
% Daily Value*
Fat
17
g
26
%
Saturated Fat
8
g
50
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
3
g
Cholesterol
36
mg
12
%
Sodium
257
mg
11
%
Potassium
66
mg
2
%
Carbohydrates
32
g
11
%
Fiber
1
g
4
%
Sugar
18
g
20
%
Protein
3
g
6
%
Vitamin A
331
IU
7
%
Vitamin C
1
mg
1
%
Calcium
34
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.