Browned Butter Cardamom Chocolate Chip Cookies

Browned butter cardamom chocolate chip cookies. They’re only 10 ingredients and I can guarantee they taste just like their non-vegan counterparts. These are rich, buttery, and thick. Perfect.

Stacks of browned butter cardamom chocolate chip cookies on parchment paper.

Ok, before you wonder if I’ve completely lost my mind, hear me out. Cardamom. It’s delicate. Slightly sweet. And the perfect companion to chocolate. And when you pair that with browned butter. Absolutely, out of this world. I mean, pinch me these can’t be vegan. But don’t worry, they totally are.

Browned butter cardamom chocolate chip cookies on parchment paper.

Why you’ll love them

I mean, who doesn’t love a good chocolate chip cookie? They’re universal, right? You can use dark chocolate or semi-sweet chocolate. With nuts or without. Crunchy. Chewy. Thin or thick. Everyone has their own preference when it comes to cookies. Here are some qualities that you’ll love about these ones:

  • Rich
  • Thick
  • Chocolate-y
  • Buttery
Browned butter cardamom chocolate chip cookies split open to reveal a thick, fluffy cookie.

Cookie Dough

There’s nothing crazy about this cookie dough. It’s pretty straight forward and simple. The only thing that might throw you is browning the butter (if you’ve never done that before). And let me just say, that not all vegan butters will “brown”. In this recipe, I used Mykonos European Style Cultured Vegan Butter. It browns beautifully and I highly recommend it for these browned butter cardamom chocolate chip cookies.

Begin by preheating the oven to 350*F and line a cookie sheet with parchment paper.

Brown the butter. In a small skillet, melt ¼ cup of vegan butter over medium-low heat. Stir the butter with a rubber spatula and allow the butter to brown. It will get this amazing, slightly caramelized smell. Once browned, it should take about 3-4 minutes, set the butter aside and allow it to cool.

While the butter is cooling, cream together ¼ cup of softened vegan butter, brown sugar, and white sugar with a hand mixer. Mix the sugar and butter until they’re light and fluffy.

Once it has cooled, add the browned butter, vanilla and almond milk. Mix until smooth.

Sift in the all-purpose flour, tapioca powder, baking powder, and cardamom. Stir to combine.

Finally, add the vegan chocolate chips and stir to combine.

Roll 2-3 tbsp sized amounts of dough into a ball and place on the prepared cookie sheet. Continue rolling the dough until you have 16 cookies. Gently press down the cookies and bake for 15 minutes. They should be slightly brown and still a bit soft. Allow the cookies to cool on the cookie sheet so they can firm up. Enjoy them warm with a cold glass of soy milk (or plant-based milk of choice).

Now, do yourself a favor and go bake up a batch of these browned butter cardamom chocolate chip cookies. Enjoy friends!

A hand reaching for a browned butter cardamom chocolate chip cookie off parchment paper.

Ingredient Health Benefits

Cardamom- antioxidant-rich essential oils

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Browned Butter Cardamom Chocolate Chip Cookies

Erin
Browned butter cardamom chocolate chip cookies. They're only 10 ingredients and I can guarantee they taste just like their non-vegan counterparts. These are rich, buttery, and thick. Perfect.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert
Cuisine American, Vegan
Servings 16 cookies

Ingredients
  

  • ½ cup vegan butter, divided
  • cup brown sugar
  • 4 tbsp white sugar
  • 1 tsp vanilla
  • 2 tbsp almond milk
  • cup all purpose flour
  • 1 tbsp tapioca starch
  • 1 tsp baking powder
  • 1 tsp cardamom
  • ½ cup vegan chocolate chips

Instructions
 

  • Preheat the oven to 350°F and line a cookie sheet with parchment paper.
  • In a small skillet, melt ¼ cup of vegan butter over medium-low heat. Stir the butter with a rubber spatula and allow the butter to brown. It will get this amazing, slightly caramelized smell. Once browned, it should take about 3-4 minutes, set a side and allow to cool.
  • In a large bowl, cream together ¼ cup of softened vegan butter, brown sugar, and white sugar with a hand mixer.
  • Add the cooled, browned butter, vanilla and almond milk. Mix until smooth.
  • Sift in the all-purpose flour, tapioca powder, baking powder, and cardamom. Stir to combine.
  • Add the vegan chocolate chips and stir to combine.
  • Roll 2-3 tbsp sized amounts of dough into a ball and place on the prepared cookie sheet. Continue rolling the dough until you have 16 cookies. Gently press down the cookies and bake for 15 minutes. Allow the cookies to cool on the cookie sheet so they can firm up. Enjoy warm with a cold glass of soy milk.
Keyword browned butter, chocolate, easy, quick, simple, tapioca starch, vegan, vegan cookie, vegan cookies

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