"the classic chocolate chip cookie made better with vegan brown "butter""
Vegan Brown "Butter" Almond Chocolate Chip Cookies
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Prep time: 20mins
Cook time: 20mins
Serves or Makes: 6
Recipe Card
ingredients
- 20 gram raw almonds, roughly chopped
- 2 tbsp (30 g) coconut oil
- 2 tbsp (30g) white sugar
- 2 tbsp (30g) brown sugar
- 2 tbsp (30g) non-dairy milk
- 1/2 tsp vanilla extract
- 3/4 cup (90g) all-purpose flour
- 1 gram baking soda
- 1/4 tsp salt
- 1/3 cup (60g) chocolate coins
Method
Step 1
Toast almonds over medium heat until fragrant. Turn off heat and pour in coconut oil. Stir constantly for 5 minutes until the oil turns a shade of brown. Strain and set aside.
Step 2
Whisk wet ingredients together. Sift in the dry ingredients and fold to combine until there are no more pockets of flour left. Fold in chocolate coins and almonds.
Step 3
Divide dough into 50g each and roll them into equal balls. On a lined baking tray, bake cookies straighaway in a preheated oven at 180C for 20 minutes OR let dough chill for 30 minutes/overnight before baking (yields a more flavourful cookie).
Step 4
Transfer baked cookies to a wire rack to cool. Serve warm with a glass of non-dairy milk. Enjoy!