Get ready to savor the irresistible charm of Vegan Brown Butter Cowboy Cookies, where the classic American favorite meets a plant-based twist that’s simply heavenly.
These Vegan Brown Butter Cowboy Cookies offer a plant-based twist on a beloved classic. These cookies bring together the wholesome goodness of traditional cowboy cookies with the richness of vegan brown butter, creating a delightful treat that’s perfect for both vegans and cookie lovers alike. Let’s dive into this simple yet delicious recipe that packs all the flavor you crave without compromising on your dietary preferences.
What is brown butter?
Brown butter, also known as beurre noisette in French, is a type of butter that has been heated until it turns a deep, nutty brown color and develops a rich, toasted aroma and flavor. It is made by melting regular unsalted butter over low to medium heat, allowing the water content to evaporate and the milk solids to separate and toast.
The process involves three stages:
- Melting: The butter initially melts, and the water content begins to evaporate.
- Foaming: As the water continues to evaporate, the butter will start to foam, and you’ll see bubbles forming on the surface.
- Browning: As the milk solids in the butter continue to heat, they will gradually turn brown and emit a nutty aroma. This is the stage where the butter is considered browned butter. It’s essential to watch it carefully during this stage, as it can go from perfectly browned to burnt very quickly.
Brown butter is a popular ingredient in both savory and sweet dishes. It adds a unique depth of flavor to various recipes, including sauces, pastries, vegetables, and more. It can be used in dishes like pasta, gnocchi, cookies, cakes, and sauces like hollandaise or brown butter sage sauce. Its nutty, caramelized notes elevate the overall taste of the dishes it’s used in.
How to brown butter
- Cut the Butter: Cut the butter into small, evenly sized pieces. This helps it melt and brown more evenly.
- Heat the Butter: Place the butter pieces into the saucepan over medium heat. Use a wooden spoon or spatula to stir gently as the butter melts.
- Watch for Foaming: As the butter melts, it will start to foam. This foaming is a sign that the water content in the butter is evaporating.
- Continuously Stir: Keep stirring the butter gently as it foams. This prevents the milk solids from sticking to the bottom of the pan and ensures even browning.
- Observe the Color: As the foaming subsides, you’ll start to see the milk solids at the bottom of the pan turn a light golden brown. Continue to stir and watch carefully.
- Smell the Aroma: Brown butter is known for its distinct nutty aroma. When you notice this aroma and see the butter has turned a deep, golden brown color, it’s ready.
- Remove from Heat: Quickly remove the pan from the heat source to prevent the butter from burning. The residual heat will continue to cook the butter, so it’s important to act fast.
- Transfer the Browned Butter: To stop the cooking process and prevent any carryover browning, pour the browned butter into a heatproof container. Make sure you scrape all the browned bits from the bottom of the pan, as these are full of flavor.
- Cool and Use: Allow the browned butter to cool before using it in your recipe. You can use it immediately in dishes like pasta, sauces, or baked goods, or you can store it in an airtight container in the refrigerator for later use.
Vegan Brown Butter Cowboy Cookies
2 1/4 cups vegan brown butter, softened (instructions for making brown butter are above)
2/3 cups brown sugar, lightly packed
1/2 cups granulated sugar
1/2 cup vegetable oil
1 tbsp ground flaxseeds
2 tsp cinnamon
2 tsp pure vanilla extract
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups all-purpose flour
2 cups rolled oats
1 cup shredded coconut
1 cup pecans, chopped
1 cup dairy-free chocolate chips
garnish- sea salt
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Add the softened brown butter, brown sugar and granulated sugar to the bowl of a stand mixer (or use a mixing bowl and hand-held mixer). Mix until creamy.
Add the vegetable oil, flaxseeds, cinnamon, pure vanilla extract, baking powder, baking soda and salt. Mix until combined.
Add the all-purpose flour, rolled oats and shredded coconut. Stir with a large wooden spoon until incorporated.
Fold in the pecans and the vegan chocolate chips.
Scoop 2 tbsp of the dough (I like to use a cookie scoop) and form it into a ball. Place it on the cookie sheet and flatten it slightly.
Bake to 12-14 minutes or until the edges are lightly golden. Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack. They will firm up as they cool.
Incorporating the warmth of vegan brown butter into your cowboy cookies adds a depth of flavor that’s hard to resist. Whether you’re following a vegan lifestyle or simply looking for a delicious cookie, these treats offer the perfect combination of taste and dietary preference. Share them with friends and family or savor them on your own – either way, you’re in for a delightful treat.
Vegan Brown Butter Cowboy Cookies
- 2 1/4 cups vegan brown butter, softened (instructions for making brown butter are above)
- 2/3 cups brown sugar, lightly packed
- 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 1 tbsp ground flaxseeds
- 2 tsp cinnamon
- 2 tsp pure vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 cup shredded coconut
- 1 cups pecans, chopped
- 1 cup dairy-free chocolate chips
- garnish- sea salt
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Add the softened brown butter, brown sugar and granulated sugar to the bowl of a stand mixer (or use a mixing bowl and hand-held mixer). Mix until creamy.
- Add the vegetable oil, flaxseeds, cinnamon, pure vanilla extract, baking powder, baking soda and salt. Mix until combined. .
- Add the all-purpose flour, rolled oats and shredded coconut. Stir with a large wooden spoon until incorporated. Fold in the pecans and the vegan chocolate chips
- Scoop 2 tbsp of the dough (I like to use a cookie scoop) and form it into a ball. Place it on the cookie sheet and flatten it slightly.
- Bake to 12-14 minutes or until the edges are lightly golden. Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack. They will firm up as they cool.
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I love seeing your finished projects! If you enjoyed making these Vegan Brown Butter Cowboy Cookies or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy baking!