Oral Allergy Syndrome Friendly Vegan Brown Butter Chocolate Chip Cookies
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
16 servings
For the flax egg
- 1 tbsp ground flaxseed
- 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
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking soda
- ½ tsp fine salt
- 1 ½ cups vegan chocolate chips
For serving
- flaky sea salt, for sprinkling (optional)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!