A chocolate chip cookie recipe, I know, it’s one of the most vanilla baking recipes I could post. But these babies are so yummy, warm and spicy with the toasted walnuts, oat flour, cinnamon, and nutmeg. And even though the dough needs to chill for at least 12 hours, they are definitely worth a try for a sweet twist on a plain old chocolate chip cookie!
Vegan Brown “Butter” Chocolate Chip Cookie: Makes 18-20 cookies
- 1 flax egg <1 tbsp ground flax mixed with 3 tbsp warm water) + 1/2 mashed rip banana**
- 1 cup chopped walnuts
- 1 cup vegan butter – I use soy free Earth Balance
- 1 1/4 cup oat flour <if you don’t have this, finely grind oats in food processor>
- 1 cup flour of choice <I use unbleached all purpose>
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/4 cup agave
- 3/4 cup raw, organic packed brown sugar
- 1 tbsp almond milk
- 1 12oz bag vegan chocolate chips < I use “Chocolate Dream”>
- Mix flax and water, set side to gel
- Toast the walnuts in a pan with coconut oil <or oil of choice> for about 10 minutes. Set aside
- Melt butter in pot. Allow to bubble and lightly brown, swirling by holding handle, about 8 minutes
- In a medium bowl, mix flours, salt, baking soda, cinnamon, and nutmeg; set aside
- In a larger bowl, beat cooled brown butter and sugars until combined. Slowly add in dry mixture.
- Beat in almond milk, “egg”, and mashed banana
- Stir in chocolate chips and walnuts.
- Cover and refrigerate for at least 12 hours. I make this at night and bake the next morning or afternoon.
- Bake at 375 for 12-14 minutes, until edges are golden brown. After removing, allow to sit on baking sheet for a few minutes before removing to cool.
** Notes to baking: If you don’t use mashed banana, add 1/2 tbsp flax and 1 1/2 tbsp warm water to flax egg