Vegan Brown Butter Chocolate Chip Cookies (Gluten Free option)
Don’t let anyone tell you that “vegan brown butter” isn’t a thing! These cookies are the most rich, most decadent, most delicious chocolate chip cookies you will ever have the pleasure of eating!
Ingredients
- ½ cup vegan butter
- ¼ cup pecans
- 6 tbsp granulated sugar *if you want a sugar free option, this links to my favorite sweetener, you can substitute it 1:1 in place of regular granulated sugar
- 6 tbsp light brown sugar
- 3 tbsp non-dairy milk
- 1½ tsp vanilla extract
- 1¼ cups gluten free flour can sub all-purpose if desired. This links to my favorite store bought gluten free flour blend that works best with all of my recipes, or see "Ingredients Needed" section for further info.
- ½ tsp salt
- ½ tsp baking soda
- ½ cup vegan chocolate chips
Instructions
- Add the butter and pecans to a small pot or skillet, and place on low heat for 15-20 minutes. See photos above for a better sense of when the butter has cooked long enough.
- Strain out the pecans (make sure to save them if you want to add to your cookie dough later), and pour the melted browned butter into a liquid measuring cup. Make sure it measures between the 1/3 and ½ lines!
- Let the butter cool to room temperature, at least 10 minutes. During this time mix gluten free flour, salt, and baking soda in a small bowl.
- In a large bowl whisk together cooled butter with the granulated sugar and brown sugar. Then add in the non-dairy milk and vanilla extract and whisk again until combined. Add in the dry ingredients and stir with a spoon or spatula until smooth. Finally add the chocolate chips (and pecans if using those too) and mix throughout.
- Cover the bowl and place in the fridge for 30-60 minutes. During this time, preheat your oven to 350°F and line a baking sheet with parchment paper.
- When you're ready to take the dough out of the fridge, make sure to let it warm up for a few minutes, especially if it was in there closer to 60 minutes. Then scoop 1.5 tbsp sized balls of dough onto the pan. You will get around 16 cookies.
- Bake for 10-11 minutes, then let firm up on the pan for another 10 minutes before moving to a cooling rack.
- Eat and enjoy!
Notes
NUTRITION INFO
Total amount: 16 cookies
Serving size: 1 cookie
Per serving amounts: (note - the nutrition facts include the 1/4 cup of pecans)- Calories - 150
- Grams of fat - 7.5
- Grams of carbs - 20.5
- Grams of protein - 1.3
Tried this recipe?Let us know how it was!