Low Sodium Vegan Brown Butter Chocolate Chip Cookies

Total time1 hr 2 min

Prep time20 min

Cook time12 min

Low Sodium Vegan Brown Butter Chocolate Chip Cookies

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Ingredients

16 servings

For the flax egg

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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3 tbsp water

For the cookies

¾ cup (1 ½ sticks) vegan butter
1 cup packed light brown sugar
¼ cup granulated sugar
2 tsp vanilla extract
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ½ cups vegan chocolate chips

For serving

flaky sea salt, for sprinkling (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for at least 5 minutes, until the mixture thickens to a gel.
2
Melt the vegan butter in a medium saucepan over medium heat, stirring frequently, until the foam subsides and the butter turns golden and smells nutty, 4–6 minutes. Watch closely — vegan butter can go from golden to scorched quickly. Pour immediately into a large mixing bowl and let cool for 5 minutes.

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