Vegan Brown Butter Chocolate Chip Cookies
The secret to these cookies is a technique most people assume only works with dairy: browning the butter. Vegan butter, it turns out, can absolutely go golden and nutty in a saucepan, and that deep, caramel-like aroma transforms what could be a basic cookie into something genuinely special. A flax egg stands in for the binder, and after a quick 30-minute chill in the fridge, the dough scoops up beautifully and bakes into thick, chewy rounds with golden edges and glossy, just-set centers. The combination of brown sugar and granulated sugar gives you that perfect balance of chew and crisp, while a generous cup and a half of vegan chocolate chips means you're getting chocolate in every single bite. A pinch of flaky sea salt on top right out of the oven is optional, but honestly, don't skip it — it makes the whole thing sing. This batch makes 16 cookies, which sounds like plenty until they start disappearing off the cooling rack.
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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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