Say hello to delicious browned butter vegan cherry chocolate chip cookies. I had a baking competition with my friends and one of the groups made this recipe! I was eating the leftovers all week and was left wanting more. So here we are!
INGREDIENTS
1 cup Vegan Butter, browned and slightly cooled
2 tbs. Ground Flax Seed
5 tbs. Water
1 ¼ cups Brown Sugar, packed
¼ cup Granulated Sugar
2 tsp. Vanilla Extract
2 ½ cups All Purpose Flour
1 tsp. Baking Soda
½ tsp. Salt
1 ¼ cups Dark Chocolate Chunks
1 cup Cherries, fresh or frozen*
*Using frozen cherries: If fresh cherries aren’t in season, frozen cherries work as well. Allow them to thaw slightly, then pat them dry with paper towels to prevent excess moisture in the dough!
INSTRUCTIONS
Melt your vegan butter in a saucepan over medium heat, stirring occasionally until it turns golden brown and gives off a nutty aroma. Transfer to a heat-safe bowl and let it cool slightly.
In a small bowl, mix the ground flaxseed with water and let it sit for 5 minutes to thicken.
In a large mixing bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until smooth. Stir in the flaxseed mixture and vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Cut your cherries in half.
Chop some of your chocolate for a variety of chocolate throughout your cookie. Gently fold in the dark chocolate chunks and cherries, being careful not to overmix.
Scoop the dough into balls and place on a lined baking sheet. Cover the dough and refrigerate for at least 30 minutes.
Preheat your oven to 350°F. With you scooped cookie dough, on a lined baking sheet, place them about 2 inches apart. Bake for 12-14 minutes, or until the edges are golden brown. The centers may look slightly underdone—that’s okay! They’ll set as they cool.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature!
Melt your vegan butter in a saucepan over medium heat, stirring occasionally until it turns golden brown and gives off a nutty aroma. Transfer to a heat-safe bowl and let it cool slightly.
In a small bowl, mix the ground flaxseed with water and let it sit for 5 minutes to thicken.
In a large mixing bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until smooth. Stir in the flaxseed mixture and vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Cut your cherries in half.
Chop some of your chocolate for a variety of chocolate throughout your cookie. Gently fold in the dark chocolate chunks and cherries, being careful not to overmix.
Scoop the dough into balls and place on a lined baking sheet. Cover the dough and refrigerate for at least 30 minutes.
Preheat your oven to 350°F. With you scooped cookie dough, on a lined baking sheet, place them about 2 inches apart. Bake for 12-14 minutes, or until the edges are golden brown. The centers may look slightly underdone—that’s okay! They’ll set as they cool.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Enjoy warm or at room temperature!
They are perfectly chewy and soft cookies. The cherries and chocolate chips bring an amazing balance of sweet, tart, and rich flavors.
I really think these are amazing cookies when you want something a little different from a classic chocolate chip cookie.
If you plan on saving this recipe for later via Pinterest, feel free to use this image!
Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!
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