Dairy-Free Whole Foods Market Brown Butter Chocolate Chunk Cookies
Indulge in the irresistible combination of nutty browned butter and rich, gooey chocolate chunks with these Dairy-Free Whole Foods Market Brown Butter Chocolate Chunk Cookies. Perfect for those following a plant-based lifestyle, this recipe swaps traditional butter for unsalted plant-based butter and uses flaxseed meal as a clever egg substitute. The star of the show is the browned butter, which lends a deep, caramel-like flavor to every bite. Chilling the dough ensures ultra-soft, chewy cookies with slightly crisp edges, while the dairy-free chocolate chunks add a luscious, melt-in-your-mouth sweetness. Ready in under an hour, these cookies are ideal for satisfying sweet cravings or impressing guests with a crowd-pleasing vegan treat. Whether enjoyed fresh from the oven or stored for later, these cookies are a must-try addition to your dessert repertoire.
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Recipe Information
Ingredients
- 170 grams Plant-based butter (unsalted)
- 150 grams Light brown sugar
- 100 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 2 tablespoons Flaxseed meal
- 5 tablespoons Water
- 300 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Fine sea salt
- 200 grams Dairy-free chocolate chunks or chips
Instructions
In a small bowl, combine the flaxseed meal and water. Stir and let sit for 10 minutes until it forms a gel-like consistency (this will act as your egg substitute).
In a small saucepan, melt the plant-based butter over medium heat. Continue cooking, stirring often, until it turns golden brown and develops a nutty aroma (about 5-7 minutes). Be careful not to burn it. Remove from heat and let cool slightly.
In a large mixing bowl, combine the browned butter, light brown sugar, and granulated sugar. Mix until smooth and creamy.
Add the flaxseed mixture and vanilla extract to the butter-sugar mixture. Stir until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Fold in the dairy-free chocolate chunks or chips until evenly distributed throughout the dough.
Cover the dough and chill in the refrigerator for at least 30 minutes. This step is crucial for texture and flavor development.
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
Scoop out about 2 tablespoons of dough for each cookie and roll into balls. Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between them to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly undercooked.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.1 g | 268% | |
| Saturated Fat | 89.5 g | 447% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2278 mg | 99% | |
| Total Carbohydrate | 604.1 g | 220% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 331.9 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 1308 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
