Small Batch Brown Butter Chocolate Chip Cookies (Vegan + Dairy Free!)
Ingredients
- 1/3 cup unsalted vegan butter
75g
- 1 cup all purpose flour* or gluten free 1:1 baking flour or oat flour mixed with 1 tbsp arrowroot starch
sifted and spoon & leveled, 125 g
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/8 tsp sea salt
- 2/3 cup light brown sugar
135 g
- 2 tbsp organic granulated sugar
25 g
- 3 tbsp dairy free yogurt
room temperature, 30 g
- 1/2 tsp vanilla extract
- 1/3 cup vegan chocolate chips*
170 g
Directions
- 1
Measure out all ingredients. Line a cookie sheet with parchment paper.
- 2
In a pan, heat the vegan butter on medium heat until it begins to brown (this happens quite quickly, so keep an eye on it) while stirring. Once browned, remove from heat and pour into a bowl. Set aside to cool at room temperature for 30 minutes- 1 hour. You want the butter to almost solidify again but not be cold.
- 3
In a large bowl, use a hand mixer or a whisk to cream together the brown butter with the brown sugar, granulated sugar, and vanilla extract. Then add in the yogurt, and mix again. Add in the flour, baking powder, baking soda, and sea salt, and use a silicone spatula to fold the dry ingredients into the dough. Stop JUST before the flour is fully incorporated into the dough.
- 4
Fold in the chocolate chips until evenly distributed.
- 5
Chill the cookie dough for 10-20 minutes covered. While chilling, preheat the oven to 350F.
- 6
Scoop about 1.5 tbsp of cookie dough per dough ball. Roll between your palms and place onto the baking sheet 2 inches apart. You should yield 6-8 cookies with this measurement.
- 7
Bake the cookies for 9-12 minutes, or until the edges are lightly browned. Remove from the oven and allow the cookies to set on the baking sheet for a few minutes.
- 8
Sprinkle with sea salt on top if desired and enjoy!
Small Batch Brown Butter Chocolate Chip Cookies (Vegan + Dairy Free!)
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About this Recipe
Craving warm, chewy chocolate chip cookies but don't need a huge batch? These Small Batch Brown Butter Chocolate Chip Cookies are vegan, dairy-free, and come together quickly for 8 perfect treats, satisfying your sweet tooth without the fuss.
The magic here is in the dairy-free brown butter, a technique that infuses deep, nutty flavor into every bite without a drop of dairy. Combined with a clever use of dairy-free yogurt, this recipe skips eggs entirely while still delivering that classic soft and chewy cookie texture you know and love.
Prepare for cookies that are wonderfully chewy and soft, bursting with rich vegan chocolate chip flavor, all underscored by that unique browned butter depth. This recipe yields just eight cookies, making it perfect for when you want a quick, satisfying dessert without a mountain of leftovers. It's also naturally dairy-free and vegan, making it a delightful option accessible for many.
You have several options for flour! You can stick with traditional all-purpose flour, or make these cookies gluten-free by using a 1:1 gluten-free baking flour or by combining oat flour with 1 tablespoon of arrowroot starch. Feel free to use your favorite variety of vegan chocolate chips, from dark to semi-sweet, to personalize your batch.
These warm, comforting cookies are ideal for a cozy night in, a spontaneous treat, or a small gathering where a fresh-baked dessert is always a welcome delight.