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Vegan Brown Butter Cookies
Arman Liew · thebigmansworld.com · Original Recipe
My vegan brown butter cookies have crisp edges, a warm caramelized flavor, and gooey half-melted chocolate chips. You’d never believe they’re made with no eggs OR dairy!
3
chewiness
1
crispiness
2
cakeyness
3
thickness
2
spread
2
richness
3
sweetness
3
complexity
balancedclassic
Ingredients
all purpose flour(gluten free, if needed)2.75 cup (385g)
baking soda2 tsp (12g)
salt1 tsp (3g)
vegan butter(chopped)1 cup (227g)
brown sugar(or use a mix of white and brown)2.5 cup (350g)
milk of choice(I used unsweetened almond milk)0.5 cup (122g)
vanilla extract1 tbsp (13g)
vegan chocolate(chopped)1 cup (140g)
Total dough weight1.3kg
Process
- Mixing
- creaming
- Butter
- melted
- Eggs
- none
- Bake Temp
- 350°F (177°C)
- Bake Time
- 10-12 min
- Chill
- None
- Yield
- ~24 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 3.2. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.70 (69th percentile)
Flour:Sugar1.10 (29th percentile)
Brown:White Sugar999 (93th percentile)
Egg:Flour0 (11th percentile)
Chocolate:Flour0.36 (16th percentile)
Fat %18.1 (69th percentile)
Sugar %28.0 (93th percentile)
Hydration0.32 (59th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.70
Flour:Sugar
1.10
Brown:White Sugar
999
Egg:Flour
0
Chocolate:Flour
0.36
Fat %
18.1
Sugar %
28.0
Flour %
30.8
Hydration
0.32