Vegan Burned Butter Choc Nut Cookies

The best thing about vegan baking?! There’s no raw eggs, so you can eat allll the cookie dough without a care in the world 🙌🏻😜🍪

I took a bit of a gamble when I decided to create vegan brown butter cookies, but it actually worked! By toasting the pecans in a pan with some Margarine, It soaks all those delicious nutty notes right up, as well as crisping the nuts beautifully.

Fold in some chocolate chips for good measure and you have the perfect cookie! These cookies are the crispy crunchy kind, with a slightly chewy center (my favourite) and there’s no stopping after having just one!

Burned Butter Choc Nut Cookie ( Makes 15)

Ingredients:

  • 180g flora margarine (butter if not vegan)
  • 100 g pecans
  • 80g brown sugar
  • 100g castor sugar
  • 1/4 cup soy milk
  • 1 tsp vanilla
  • 220g flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate soda
  • Pinch salt
  • 100 g chocolate chips

Method:

  1. Preheat oven to 176c and line two baking trays with parchment paper, spray with nonstick.
  2. Roughly chop pecans in batches (this way you won’t have any super fine crumbs, we want them slightly chunky)
  3. Place butter in a saucepan and melt over medium heat, add the pecans.
  4. The mixture will foam as it cooks, keep an eye on it and stir occasionally so it doesn’t burn and the nuts don’t stick to the bottom.
  5. The nuts will have browned and the butter will start smelling fragrant and nutty (this usually takes around 8 minutes) you’ll see some brown bits forming at the bottom, give it about 4 more minutes and remove from the heat.
  6. Place a large enough bowl under a sieve and Strain (so the nuts and butter are separate) Allow both to cool down for a minute.
  7. In a mixing bowl, Beat butter with sugars until combined, add the vanilla and milk and mix for about 3 more minutes.
  8. Sieve In the flour, baking powder, bicarb and salt , beat on low speed until everything is just incorporated. Now Use a spatula or your hands to fold in the reserved nuts, chocolate and any bits of leftover flour.
  9. Scoop 15 spoonfuls of dough out and form Into balls, then flatten between hands and neaten up before placing on baking tray. Leave a few centimetres between each one as they will spread slightly.
  10. Sprinkle the tops of the dough with flaky sea salt and Bake for 10-15 minutes or until brown around the edges (do a check in at the 10 minute mark)
  11. When they come out the oven smoosh them down with a spatula to flatten them further and create that crinkled look. Allow to cool completely before Any further handling and keep stored in an airtight container.

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Vegan Choc Chunk Oat Cookies

This recipe is really easy, it just takes a bit of prep the night before, but nothing major.  All you have to do, is drain a can of chickpeas and reserve the leftover liquid in the fridge, you call this “Aquafaba”  and it is absolute magic! This will be the binding agent for our cookies, and it also helps the outside crisp up nicely.

I love the heartiness that the oats adds, and oats in the morning for breakfast is so engrained in my memory, it almost tricks me into thinking I can have a few alongside my morning tea, and actually why not? These aren’t overly sweet, and the light hint of cinnamon just ties it all together.

It’s a pretty sticky situation once you start forming the cookies into balls, so embrace your inner child here. Shape them between your hands like patties and then give them a gentle smash to flatten them out, don’t skip the refrigeration step because it helps a lot with the shaping! The cookies need a bit of time to cool down and then firm up after you have removed them from the oven, although I usually cant wait that long and start snacking while they are still warm and gooey! As they cool down they will become crispy on the outside and stay nice and chewy on the inside. Once they are cool, store them in an airtight container.

Vegan Choc Chunk Cookies

Ingredients:

  • 1 cup almond flour
  • 1 cup rolled oats (use gluten free if desired)
  • 1/3 cup packed brown sugar
  • 1 pinch of salt
  • 1 tsp cinnamon
  • ½ tsp baking powder
  • ½ cup finely chopped chocolate
  • ¼ cup aquafaba
  • ¼ tsp cream tartar
  • 3 tbsp almond butter (use peanut butter if you don’t have)
  • 3 tbsp melted coconut oil
  • 1 tsp vanilla essence

Method:

  1. Preheat oven to 190c. Line a pan with parchment paper and spray with cooking spray.
  2. In a mixing bowl, combine almond flour, oats, baking powder, brown sugar, salt, cinnamon and chocolate chunks.
  3. Beat the aquafaba and cream of tartar together until soft peaks have formed.  Add in almond butter, oil and vanilla, and beat until just combined.
  4. Mix together wet and dry ingredients, and cover the bowl with clingfilm. Refrigerate mixture for at least 1 hour, but the longer the better.
  5. Scoop out the mixture and form into balls, then flatten between your hands. Place on prepared baking tray.
  6. Transfer the pan to the oven and bake on middle rack for 14 minutes ( checking towards the end so cookies don’t burn, sometimes mine are already golden by the 11 minute mark)
  7. Allow cookies to cool down so they can firm up, and enjoy!