Make these beauties for everyone you love!
These rich, sweet and salty vegan brown butter salted chocolate chip cookie bars are flawless! I am making a big batch for my husband and daughter for Valentine’s day, but you can cut them into any shape you want and give them away for any holiday! I used some heart cookie cutters, but any shape will do. Vegan butter browned, then whipped with the other cookie ingredients gives these vegan cookie bars a nutty and super decadent flavor!
I have been trying to make legit vegan brown butter for a long time, and I finally figured out how to perfectly mimic a real brown butter. After melting and simmering the vegan butter for about 5 minutes, you add a tiny bit of brown sugar. It makes the vegan butter nutty, and even looks like it has the browned bits at the bottom that will happen with regular butter!
The vegan brown butter makes these cookie bars ooey, gooey and gives them a depth of flavor that is hard to beat! This awesome vegan dessert is super easy and uses pretty regular ingredients. Most of which you may already have on hand! So you can whip these up any time.
These sweet and salty treats are incredible when they are warm, right out of the oven. However, when they are firmer I highly recommend dipping a cookie bar into your morning coffee. That’s right! I said it. Cookies for breakfast.
Browned vegan butter make these salted chocolate cookie bars ooey, gooey, rich and nutty!
- 1 Cup Vegan butter, I used Earth Balance
- 1 Cup + 2 Teaspoons Brown sugar, divided
- 2 Cups All purpose flour
- 1 Teaspoon Baking soda
- 1 Teaspoon Salt
- 4 Tablespoons Ground flax seed
- 6 Tablespoons Water
- 1/2 Cup Organic cane sugar
- 2 Teaspoons Vanilla
- 1 Cup Dark chocolate chips, vegan
- Sea salt for topping
First, make the vegan brown butter. Add the vegan butter to a small sauce pan. Heat the vegan butter on medium heat. Melt, and then simmer for about 5 minutes, reducing heat as needed.
It should be bubbly and begin to darken slightly. Then add the 2 teaspoons of brown sugar to the vegan butter. Whisk to combine, and then continue to simmer for another 5-7 minutes. When it's ready, the brown sugar will create brown bits on the bottom and the vegan butter will look light brown and smell nutty.
Remove from heat, pour into a large mixing bowl and let cool in the fridge for 15-20 minutes until it is no longer hot.
While the vegan butter chills, prep the rest. In a medium sized mixing bowl, sift together the flour, baking soda and salt. Set aside.
Then in a small mixing bowl, whisk together the ground flax and water. Set aside to thicken and create flax "eggs".
Now, preheat the oven to 375 degrees.
Once the brown butter is cool, add the remaining 1 cup of brown sugar and the cane sugar to the bowl with the brown butter. Whip together with a hand mixer until fully combined.
Then add the flax "eggs" you made and the vanilla then whip to combine.
Now, add the dry ingredients to the wet ingredients a little at a time, mixing to combine until all of the dry ingredients are added.
Then stir in the chocolate chips.
Next, line a quarter sheet pan(9 in. x 13 in.) with parchment paper or spray with non stick spray. Then press the cookie dough into the sheet pan evenly. Filling the whole pan.
I like to press a few more chocolate chips into the top of the cookie dough, then sprinkle the top with sea salt.
Bake at 375 degrees for 15-20 minutes or until the cookie is baked all the way through. Let cool and then cut into whatever shapes you want!