Brown butter adds such a special flavor to baked goods– these Vegan Brown Butter Cinnamon Spice cookies are no exception. Vegan brown butter (who knew that could be a thing?), canned pumpkin, and tons of comforting flavors and spices make this chewy cookie one of my favorites.
Can you brown vegan butter?
Yes. Making brown butter with vegan butter is not much different from making it with milk fat-based butter. As is true if you were making this recipe with traditional butter, you will end with a bit less butter than you started with. My recipe for Vegan Brown Butter Cinnamon Spice Cookies uses 1 cup of butter, which browned ends up being closer to 7/8 cup (3/4 cup + 2 tablespoons). This isn’t an issue for this recipe, but if you’re planning on using brown butter and need a certain amount, keep that in mind!
I make brown butter with Miyoko’s Classic French Vegan butter and a shallow sauce pan, and am always happy with the end result. Other plant-based brands like Earth Balance or Califia would also work. However, I recommend using one with a neutral oil base. A vegan butter based with avocado or coconut oil would probably make your cookies taste off.
How do you brown vegan butter?
Like the name implies, “brown butter” is butter with a dark amber color. This happens when heat gradually caramelizes the fat, creating an amazing flavor and texture for baked goods. It’s slightly nutty, but still sweet. By cooking off some of the liquid in butter, you’re left with an extra rich texture to brownies, pasta dishes, and of course– cookies.
First, take the butter and slice it into 1/2 inch sections. Place in a sauce pan on low heat (no higher than 4 level) until it is completely liquid. After, it will start to simmer. It needs to be watched carefully and stirred often at this stage so it doesn’t burn. You can turn it up to medium heat at this point.
As minutes go by, the butter will go from a light yellow, to bright gold, to light brown, and then finally amber colored. It may spit or bubble a bit, but when you notice the color really shift and little flakes caramelize at the bottom of the pan, it’s time to take the pan off the heat. Swirl and scrape off from the bottom the now browned-butter into a glass container. Place it in the fridge to cool but not fully solidify. Now, you have vegan brown butter ready to be used in recipes like this one!
Vegan Brown Butter Cinnamon Spice Cookies
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Ingredients
- Cookie ingredients
1 cup vegan butter
1.5 cup brown sugar
1/3 cup canned pumpkin
1 tablespoon flaxseed + 3 scant tablespoon water
2 tablespoon maple syrup
1/2 tablespoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
pinch of clove
- Sugar coating ingredients
2 tablespoon brown sugar
2 tablespoon sugar
2 teaspoon cinnamon
Directions
- Brown butter by slowly melting and whisking vegan butter until it changes to a dark golden color. This should take around 15 minutes on medium-low heat.
- Once the butter is amber and brown-ish flakes are floating to the bottom of your pan, remove it from the heat and scrape the browned butter into a glass bowl. Place in the fridge to cool down while you prepare all other ingredients.
- In a small bowl, mix ground flaxseed and water. Let sit for 3-5 minutes to set into a gel-like consistency.
- Combine dry ingredients in a medium mixing bowl.
- In a separate mixing bowl, combine brown sugar and brown butter. Add pumpkin, flaxseed egg, maple syrup, and vanilla.
- Add dry ingredients to wet ingredients. Use a mixer with a flat beater blade head or a silicone spatula to mix.
- Preheat oven to 350° F and set parchment paper on two baking sheets.
- Once dough is well-mixed, place in the fridge for 5 minutes to firm up.
- While the dough is in the fridge, prepare sugar coating by adding brown sugar, sugar, and cinnamon in a small bowl.
- Scoop a heaping tablespoon of dough and form into a ball. Gently cover the cookie dough with sugar coating and place on baking sheet.
- Keep cookies at least two inches apart, as they will spread while baking.
- Bake for 15 minutes, or until edges are crispy but the center is still soft.
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