Red Meat Allergy Friendly Vegan Brown Butter Chocolate Chip Cookies
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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
- 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.
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