Small Batch Brown Butter Chocolate Chip Cookies (Vegan + Dairy Free!)
These chewy and soft small batch chocolate chip cookies are made with a dairy free brown butter and no eggs! So quick and easy for just 8 perfect cookies!
Ingredients
- 1/3 cup (75g) unsalted vegan butter
- 1 cup (125 g) all purpose flour* or gluten free 1:1 baking flour or oat flour mixed with 1 tbsp arrowroot starch, sifted and spoon & leveled
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/8 tsp sea salt
- 2/3 cup (135 g) light brown sugar
- 2 tbsp (25 g) organic granulated sugar
- 3 tbsp (30 g) dairy free yogurt, room temperature
- 1/2 tsp vanilla extract
- 1/3 cup (170 g) vegan chocolate chips*
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!