Vegan Brown Butter Chocolate Chip Cookies
Delicious, crisp and rich chocolate chip cookies, enriched with brown butter
18
cookies
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.