Vegan Brown Butter, Oatmeal Chocolate Cookie
These Vegan Brown Butter Oatmeal Chocolate Chip Cookies with Flaky Salt are the ultimate treat for cookie lovers. Infused with rich brown butter (made with a vegan block butter) oats, and chocolate. A sprinkle of flaky sea salt elevates the flavour, creating a sweet-and-salty treat. Whether you're vegan or just looking for a deliciously different cookie, this recipe will quickly become a new favourite.
Ingredients
Instructions
Brown the vegan butter in a saucepan on medium-low heat. Let it boil for 5–10minutes, stirring so the butter doesn’t burn.
- Place the flour, oats and baking soda in a mixing bowl.
Into the cooled butter add the brown sugar and whisk until combined.
Add the vegan milk to the butter and sugar mixture and whisk/mix.Â
Slowly add the wet ingredients into the dry and gently fold or stir until combined.
Add the chocolate and fold again.
Cover the cookie dough in a tea towel or cling wrap and place the dough into the fridge or cool place to rest for around 5-10 minutes.
While the dough is resting, preheat the oven to 180° and line two baking trays.
- Remove the dough from the fridge and roll out 20 evenly sized cookies.
- Place the dough on a lined baking tray, leaving a few centimetres between each cookie.
- Bake the cookies for 12–14 minutes or until golden brown.
- Remove the cookies from the oven and let them cool on the baking tray.
- Add a pinch of salt to each one.
- These cookies will last 1 week in an airtight container in the fridge.
