Thick and chewy with crispy edges – these Vegan Brown “Butter” Almond Chocolate Chip Cookies are oh so flavourful and easy to put together. This recipe also calls for a lot less sugar and fat, but I promise you’re not even gonna taste the difference!
Why Brown “Butter”?
Butter is often seen as essential in cookies for their fragrance. Browning butter creates an intense and rich, almost nutty hint making it even more delicious than regular butter. Well, we can do the same thing with Medella Coconut Cooking Oil and almonds (or pecans! or walnuts!) to yield a cookie I dare say even more flavourful than those made with butter.
On another note, I’ve also reduced the sugar in this recipe because let’s be honest, these things can get a little too sweet. Hence, I wouldn’t recommending cutting the amount of sugar any further.
My TOP TIP for chocolate chip cookies is to use chocolate coins and not chocolate chips! I know I know, technically it won’t be a chocolate chip cookie anymore but hear me out. Using coins in your cookie dough will produce layers and layers of chocolate in the dough instead of little bits here and there. Pair that with perfectly toasted almonds and you’re good to go!
Tips to Make Vegan Brown “Butter” Almond Chocolate Chip Cookies
- Let the toasted almonds sit in the Medella Coconut Cooking Oil for at least 5 minutes to allow it’s flavour to infuse it. It should turn a shade of brown from the nuts. Be sure to turn off the heat before pouring it in because you don’t want to “fry” the almonds.
- Roll the dough into equal balls for even baking later on.
- Let the dough chill in the fridge for 30 minutes or overnight. This will produce cookies with a more complex and rich flavour profile.
- You can also make smaller cookies, just make sure to adjust the baking time accordingly.
- Use chocolate coins instead of chips for beautiful layers of chocolate in the cookies.
Cookies are one of the easiest things to bake, even vegan cookies. You’re only 40 minutes away from one of these – stop reading this and get baking!
Check out my other sweet recipes:
- Vegan Coconut Mango Mochi (Gluten + Oil-Free)
- Onde-Onde/Klepon (Pandan Glutinous Rice Balls With Coconut Palm Sugar)
- 5-Ingredient Vegan Checkerboard Cookies (Biskut Dam)
If you’ve made these Vegan Brown “Butter” Almond Chocolate Chip Cookies, let me know! Leave a comment and rating below, tag me on Instagram @eatwkriss or Facebook @Eatwkriss. Remember to use the hashtag #eatwkriss so that I can see your amazing recreations
Vegan Brown “Butter” Almond Chocolate Chip Cookies
Ingredients
- 20 g raw almonds chopped roughly
- 2 tbsp (30 g) Medella Coconut Cooking Oil
- 2 tbsp (30 g) white sugar
- 2 tbsp (30 g) brown sugar
- 2 tbsp (30 g) non-dairy milk
- ½ tsp vanilla extract
- ¾ cup (90 g) all-purpose flour
- 1 g baking soda
- ¼ tsp salt
- ⅓ cup chocolate coins
Instructions
- On a small pan with medium heat, toast the raw almonds until fragrant. Turn off the heat and pour in Medella Coconut Cooking Oil. Leave for 5 minutes, until it takes a dark brown shade from the almonds. Strain and set aside.
- Whisk the wet ingredients together. Sift in the dry ingredients then fold to combine until there are no more pockets of flour. Fold in almonds and chocolate coins.
- Divide the dough into 6 equal balls of 50 g each. On a lined baking tray, bake cookies straightaway in a preheated oven at 180°C for 20 minutes OR let the dough chill in the fridge for 30 minutes or longer before baking (this will yield a more flavourful cookie).
- Transfer baked cookies to a wire rack to cool. Serve warm with a glass of non-dairy milk. Enjoy!
Notes
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These are amazing!!”Absolutely loved them and so did my 3 boys!!!” Want more and more and more!!!!! The taste and texture are delicious. Top of my cookie list – definitely top marks ! Yum yum 😋
thank you so much claire! im glad you and your boys love them ☺️
I absolutely loved it. I shared with my friends and they loved it too. Keep making awesome vegan food Kris. Im definitely ordering again soon.
hi shan, thank you so much! im really glad you guys loved the cookies 🙂