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)
- 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
- Preheat oven to 176c and line two baking trays with parchment paper, spray with nonstick.
- Roughly chop pecans in batches (this way you won’t have any super fine crumbs, we want them slightly chunky)
- Place butter in a saucepan and melt over medium heat, add the pecans.
- 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.
- 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.
- 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.
- In a mixing bowl, Beat butter with sugars until combined, add the vanilla and milk and mix for about 3 more minutes.
- 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.
- 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.
- 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)
- 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.