Browned “Butter” Chocolate Chip Cookies

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!

Filed Under

Comfort Food, Dairy-Free, Vegan, Vegetarian, Desserts, Kid-Friendly, Snacks, Party, Special Occasion, Cookies, Gluten, Tree nuts

Quick Links

Chef Carrots the Friendly Bunny

Quick

Under 1 Hour

Ingredients

You'll Need:

  • 3 oz chopped pecan (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 cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 ½ teaspoon kosher salt
  • 3.5 oz dark chocolate (chopped)
  • ½ cup semisweet chocolate chunk
Lemons and Lime

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. In a medium bowl, combine the flour, baking soda, and salt. Mix with a fork to combine.
  5. Sift the flour mixture into the wet ingredients and fold with a spatula to combine, being careful not to over-mix.
  6. Fold in the chopped chocolate and chocolate chunks until evenly distributed.
  7. 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.
  8. Preheat the oven to 375°F (190°C).
  9. 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.
  10. Enjoy!
Yumi Holding a Basket of Fresh Vegetables

Nutrition

calories

443

carbohydrates

49g

fat

27g

fiber

2g

protein

2g

sugar

33g

Last updated on 2024-05-01

Tips

  • Chloe D

    "Delicious as cookie dough! Really watch the pecans as they burn easily"

    5 years ago

  • inesyebra

    "I didn’t have pecans but I did have a mix of tree nuts so I used those instead. I also added them in the cookie dough. They turned out amazing!"

    5 years ago

  • kwaaats

    "Add the pecans back into the dough if concerned about wasting :)"

    5 years ago

  • roooor

    "I didn’t use chocolate chips when I made these and added the pecans in. It was so good! They were soft and nutty in the middle and the outside was crunchy. Do not overbake!! I also froze some and those turned out good too."

    5 years ago

  • Charlotte Mudge

    "ok tasty, this is delicous but it says ready in 1.5 hours LEARN MATHS TASTY! it is way over a hour and a half but worth the time."

    5 years ago

  • lavanya sharma

    "𝓘 𝓪𝓭𝓭𝓮𝓭 𝓵𝓲𝓽𝓽𝓵𝓮 𝓽𝓸 𝓶𝓾𝓬𝓱 𝓿𝓪𝓷𝓲𝓵𝓵𝓪 𝓮𝔁𝓽𝓻𝓪𝓬𝓽 𝓫𝓾𝓽 𝓽𝓱𝓪𝓽 𝓰𝓪𝓿𝓮 𝓲𝓽 𝓪 𝓷𝓲𝓬𝓮 𝓽𝓸𝓾𝓬𝓱"

    5 years ago

  • sabrinad06

    "I made these cookies and added oats and dark chocolate chips to the recipe and they were delicious!!! Thanks tasty app love this app ♥️"

    5 years ago

  • strawb_

    "Make 12-14 cookies instead of the recommended number, they are a perfect size that way. Definitely add the pecans in too"

    5 years ago

  • Kazuhiko Shihoudani

    "don't know why, but they went so terrible wrong. They are hard as rocks and super oily."

    5 years ago

  • kilechile91

    "I used half the amount of dark chocolate because I found that using both semi sweet chocolate and dark chocolate made the cookie feel a little crowded with chocolate (as unpopular as that opinion may be)"

    5 years ago

  • Shaundrea Jones

    "I used walnuts instead of pecans and it turned out amazing 😋"

    5 years ago

  • Samantha Brennan

    "these are soooo rich and sweet so definitely recommend dipping these in some non-dairy milk while eating them! so delicious, amongst the best cookies i’ve ever had!"

    5 years ago

  • alie french

    "The cookie dough was delicious however I found that the fat content was way to high so mine ended up lookoe more fried than baked. Also, they took forever to make so I will probably not make them again."

    5 years ago

  • 5isabelle

    "I don’t know why but they spread out way to much and were hard and oily"

    5 years ago

  • Kate Juricic

    "chewy and crunchy 🤤"

    5 years ago

  • alexaabates

    "Way too oily. And unless you’re extremely careful about your pecans don’t add the pecans back in"

    5 years ago

  • Maria Laverghetta

    "I substituted date sugar for the brown sugar, and coconut sugar for regular, and they came out ridiculously good. The batter is sticky, so be careful not to over mix!"

    5 years ago

  • Bella Pestovski

    "pecans came out a little burned so did not add them into mixture. also didn't have baking soda so used baking powder instead. also used half the chocolate the recipe suggests. came out so good! fluffy and chewy, very tasty. non vegans loved them too"

    5 years ago

  • viiiiiiolet

    "I added the reserved pecans and it’s so f***** FIIIIIREEEEEE!!!!! Best vegan cookies I ever made HANDS DOWN, periodddt."

    5 years ago

  • Chloe D

    "Delicious as cookie dough! Really watch the pecans as they burn easily"

    5 years ago