Sometimes I think that one of the reasons veganism isn’t more popular is that people think that giving up eggs and dairy means you mainly eat salad, and miss out on dessert. While I do try to eat a lot of vegetables, sometimes you just need a cookie. A sweet, buttery, vegan cookie that tastes just as good as the regular version. (Or maybe even better? Steven made that wild claim about these!)
I posted this brown butter sugar cookie recipe way back in 2013, but I was kind of worried I’d never be able to have them again. I didn’t know if I’d be able to make a vegan version of brown butter until I did a bit of research. I adapted the method in this cookie recipe, used an egg substitute, and I was in business.
These are sweet, rich, and buttery, and I doubt anyone would mistake them for health food, or guess that they’re vegan. Just don’t blame me if you can’t stop eating them (don’t even ask how many I’ve had today).
So far, vegan baking doesn’t seem like a big deal. That’s probably because I haven’t had any big failures yet. Oh wait, yes I did, I made some waffles that weren’t very good. But that just means I need to experiment more. I like a bit of a challenge in the kitchen, and experiments that involve eating more waffles can’t be too bad, right?
Anyway, on to the cookie recipe! I did all of the experimenting for you in this case, so all you need to do is follow the recipe to bake up a batch of these vegan brown butter cookies.
Vegan Brown Butter Sugar Cookies
Makes 3 dozen cookies.
14 Tbsp (1 3/4 sticks) vegan butter (I used Earth Balance Vegan Buttery Sticks)
2 Tbsp unsweetened plain almond milk
1/4 cup granulated sugar (about 1 3/4 ounces)
2 cups packed dark brown sugar (14 ounces)
2 cups unbleached all-purpose flour plus 2 Tbsp (about 10 1/2 ounces)
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp table salt
1 large egg (I used Bob’s Red Mill Egg Replacer, which called for 1 Tbsp of Egg Replacer and 2 Tbsp of water)
1 large egg yolk (I used Bob’s Red Mill Egg Replacer, which called for 1 1/2 tsp of Egg Replacer and 1 Tbsp of water)
1 Tbsp vanilla extract
Heat Earth Balance and almond milk in a saucepan over medium heat while whisking continuously. After a few minutes, the mixture will begin to bubble. After 5-10 minutes of whisking, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Set aside to cool for 15 minutes.
Preheat oven to 350 degrees F.
In a shallow bowl, mix granulated sugar and ¼ cup of the brown sugar until combined well; set this mixture aside to roll dough balls in.
Mix flour, baking soda, and baking powder in a bowl.
Prepare the egg replacer as recommended on the package.
Add remainder of brown sugar (1 ¾ cups) and salt to cooled butter and stir until there are no lumps.
Add egg replacements and vanilla extract to butter mixture and mix well, then add to flour, and mix until just combined.
Roll dough into balls about 1 ½ inches in diameter, about the size of a golf ball. Roll balls in brown and white sugar mixture. Place balls about 2 inches apart on parchment lined baking sheets.
Bake sheets one at a time until cookies are puffy and lightly browned, about 12- 14 minutes. The cookies will look slightly raw between some of the cracks and seem underdone, but be careful not to overbake. Cool on sheet for about 5 minutes and then transfer to a rack to cool.