Browned “Butter” Chocolate Chip Cookies
Don’t worry if you’re skipping the eggs and butter–these vegan chocolate chip cookies are out of this world! Make them for friends and family, or just for yourself. You won’t be sorry you did!
Tasty Team
85% would make again
Total Time
1 hr 5 min
1 hr 5 min
Prep Time
10 minutes
10 min
Cook Time
25 minutes
25 min
Total Time
1 hr 5 min
1 hr 5 min
Prep Time
10 minutes
10 min
Cook Time
25 minutes
25 min
Ingredients
for 8 cookies
- 3 oz chopped pecans, finely chopped
- ¾ cup refined coconut oil, melted
- ¾ cup dark brown sugar
- ½ cup granulated sugar
- ¼ cup unsweetened non-dairy milk, of choice
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 ½ teaspoons kosher salt
- 3.5 oz dark chocolate, chopped
- ½ cup semisweet chocolate chunks
Nutrition Info
- Calories 442
- Fat 27g
- Carbs 49g
- Fiber 8g
- Sugar 33g
- Protein 2g
Estimated values based on one serving size.
Preparation
- Add the pecans to a large, high-walled skillet. Toast over medium heat for 5–8 minutes, until fragrant and beginning to darken slightly, stirring continuously to prevent burning.
- Pour in the melted coconut oil and stir to combine. Bring to a low simmer and steep the pecans for 8–10 minutes, until the coconut oil is tinted brown and there is a strong nutty aroma. Stir occasionally to prevent burning. Remove the pan from the heat and let cool for 5–10 minutes, until warm to the touch but cool enough to handle. Strain out the pecans and reserve for another use. You should have about ½ cup of infused coconut oil.
- Add the warm coconut oil to a large microwave-safe bowl, along with the brown and granulated sugars, non-dairy milk, and vanilla. Whisk well to combine. Microwave for 20 seconds, just until the sugars have begun to dissolve.
- In a medium bowl, combine the flour, baking soda, and salt. Mix with a fork to combine.
- Sift the flour mixture into the wet ingredients and fold with a spatula to combine, being careful not to over-mix.
- Fold in the chopped chocolate and chocolate chunks until evenly distributed.
- Scoop the dough with a 2-ounce scoop onto 2 parchment-lined baking sheets, spacing at least 2 inches apart. Chill in the refrigerator for 30–60 minutes.
- Preheat the oven to 375°F (190°C).
- Bake the cookies for 15–18 minutes, until browned. Let cool for 10 minutes on the pans, then transfer to a wire rack to cool completely.
- Enjoy!
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