Desserts 
Discovering the Magic
Hey, food explorers! ?✨ If you’ve never dipped your taste buds into the world of vegan brown butter, oh boy, you’re in for a treat today. You might be wondering, “Jade, how can butter be vegan?” Well, let me tell you, it’s all about the right plant-based ingredients and a bit of magical kitchen alchemy!
Back in my culinary school days, butter was one of those ingredients I thought I’d have to say goodbye to forever. But, determined to make my vegan lifestyle as flavorful as possible, I stumbled upon the wonders of plant-based cooking. Brown butter is essentially regular butter that’s been melted and cooked until it turns a warm, golden-brown color, releasing this nutty, mouthwatering aroma. To get this in a vegan version, we simply swap traditional butter with vegan butter—easy peasy!
When I first tried making vegan brown butter while experimenting in my tiny NYC kitchen, I was floored by the depth and complexity it added to my cookies. That nutty, caramel-like flavor is just out of this world and helps vegan cookies go from meh to magnificent. Be prepared for your jaw to drop with the taste explosion that’s about to come your way!
Tips and Tricks
Crafting that perfect vegan brown butter cookie isn’t just about following a recipe—it’s about those little tips and tricks that make a world of difference. Firstly, choose a good-quality vegan butter. Look for one that’s made from a blend of oils like coconut, olive, or avocado. The flavor profile of your butter will be enhanced when you brown it.
Now, let’s talk patience. When browning your vegan butter, low and slow is your mantra. Don’t rush it. Keep the heat on medium and let it simmer until it turns that enticing golden-brown. You’ll notice tiny brown specks forming at the bottom of the pan—those little specks are pure gold. But careful to not let it burn; keep stirring occasionally.
Texture is key for a fantastic cookie. I love my cookies with a crispy edge and a soft, chewy center. To achieve this, chill your cookie dough! Yes, after mixing everything, pop that dough into your fridge for about an hour. This helps the flavors meld together and prevents the cookies from spreading too much. Oh, and one more thing—use a good quality vanilla extract. Trust me, it makes all the difference.
Recipe
Ready to embark on this delicious vegan journey? Here’s my go-to recipe for those irresistible vegan brown butter cookies. Get your apron on and let’s do this!
Vegan Brown Butter Cookies
Equipment
- 2 Large bowl
- Plastic wrap for cover
- Oven
- Parchment paper
- Scoop
- Wire rack
Ingredients
- 1 cup 240g vegan butter
- 1 cup 200g packed brown sugar
- 1/2 cup 100g granulated sugar
- 2 tablespoons 30ml flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, mixed)
- 1 teaspoon 5ml vanilla extract
- 2 1/2 cups 320g all-purpose flour
- 1 teaspoon 5g baking soda
- 1/2 teaspoon 2.5g sea salt
- 1 cup 200g vegan chocolate chips (optional but highly recommended!)
Instructions
- Prepare Brown Butter: In a saucepan, melt the vegan butter over medium heat. Stir occasionally until it turns a golden-brown color and starts to smell nutty—around 8-10 minutes. Remove from heat and let it cool slightly.
- Mix Wet Ingredients: In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Mix until smooth. Add the flax egg and vanilla extract, and mix again.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, and sea salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the vegan chocolate chips if you're using them.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate for at least an hour. This step is crucial for that perfect cookie texture!
- Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out about 2 tablespoons of dough per cookie and roll into balls. Place them on the baking sheet, leaving some space between each one.
- Bake Time: Bake for 10-12 minutes, or until the edges are golden but the centers are still slightly soft. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy: Pour yourself a tall glass of almond or oat milk and enjoy your heavenly vegan brown butter cookies!
There you go, friends—my treasure trove of cookie secrets. I hope you find as much joy in making and devouring these cookies as I do. Share your cookie adventures with me in the comments below or on social media, and let’s spread that vegan love!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
