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Browned “Butter” Chocolate Chip Cookies Recipe — Don’t worry if you’re skipping the eggs and butter–these vegan chocolate chip cookies are out of this world! Make them for friends and family, or just for yourself. You won’t be sorry you did!

Makes 810 cookies
Prep time: 10 minutes
Cook time: 2528 minutes
Total time: 6598 minutes

INGREDIENTS
3 ounces finely chopped pecans (about 1 cup)
¾ cup refined coconut oil, melted
¾ cup dark brown sugar
½ cup granulated sugar
¼ cup unsweetened nondairy milk of choice
1 teaspoon vanilla extract
1½ cups allpurpose flour
½ teaspoon baking soda
1½ teaspoons kosher salt
1 3.5ounce dark chocolate bar, chopped
½ cup semisweet chocolate chunks

PREPARATION
Add the pecans to a large, highwalled skillet. Toast over medium heat for 5–8 minutes, until fragrant and beginning to darken slightly, stirring continuously to prevent burning.
Pour in the melted coconut oil and stir to combine. Bring to a low simmer and steep the pecans for 8–10 minutes, until the coconut oil is tinted brown and there is a strong nutty aroma. Stir occasionally to prevent burning. Remove the pan from the heat and let cool for 5–10 minutes, until warm to the touch but cool enough to handle. Strain out the pecans and reserve for another use. You should have about ½ cup of infused coconut oil.
Add the warm coconut oil to a large microwavesafe bowl, along with the brown and granulated sugars, nondairy milk, and vanilla. Whisk well to combine. Microwave for 20 seconds, just until the sugars have begun to dissolve.
In a medium bowl, combine the flour, baking soda, and salt. Mix with a fork to combine.
Sift the flour mixture into the wet ingredients and fold with a spatula to combine, being careful not to overmix.
Fold in the chopped chocolate and chocolate chunks until evenly distributed.
Scoop the dough with a 2ounce scoop onto 2 parchmentlined baking sheets, spacing at least 2 inches apart. Chill in the refrigerator for 30–60 minutes.
Preheat the oven to 375°F (190°C).
Bake the cookies for 15–18 minutes, until browned. Let cool for 10 minutes on the pans, then transfer to a wire rack to cool completely.
Enjoy!

Vanilla Cashew Milk
Makes 4 cups

INGREDIENTS
1 cup raw unsalted cashews
Water, for soaking
4 cups filtered water
34 Medjool dates, pitted
1 vanilla bean, seeds scraped, or 1 teaspoon vanilla extract
¼ teaspoon Himalayan salt

PREPARATION
Add the cashews to a medium bowl with enough water to cover by 1 inch. Soak for 34 hours. Drain the cashews and discard the soaking water.
Add the soaked cashews and filtered water to a highpowered blender. Blend, starting on low speed and gradually increasing the speed to high, for 1–2 minutes, until smooth and creamy.
Add the vanilla bean seeds, dates, and salt. Blend on low speed to combine.
Transfer the cashew milk to an airtight container and refrigerate before using. The cashew milk will keep in the refrigerator for up to 6 days. If the milk separates, shake well before using.
Enjoy!

RECIPE BY: Karlee Rotoly

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