Dairy-Free Whole Foods Market Brown Butter Chocolate Chunk Cookies

Get ready to indulge in the ultimate dairy-free treat with these irresistibly rich and nutty Brown Butter Chocolate Chunk Cookies! Inspired by Whole Foods Market’s classic recipe, this plant-based version swaps traditional butter for velvety browned dairy-free butter, giving these cookies their signature deep, caramelized flavor. A flaxseed meal and water blend stands in as a seamless egg substitute, while premium dairy-free chocolate chunks create gooey pockets of indulgence in every bite. With a chewy center, crisp edges, and a touch of sea salt, these cookies are guaranteed to impress. Perfect for satisfying your sweet tooth or sharing at gatherings, these delights are as easy to make as they are to devour. Enjoy a batch fresh from the oven or store for up to five days—in theory, if they last that long!

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 16

Ingredients

• 170 grams Plant-based butter (unsalted)
• 150 grams Light brown sugar
• 100 grams Granulated sugar
• 2 teaspoons Vanilla extract
• 2 tablespoons Flaxseed meal
• 5 tablespoons Water
• 300 grams All-purpose flour
• 1 teaspoon Baking soda
• 0.5 teaspoon Fine sea salt
• 200 grams Dairy-free chocolate chunks or chips

Directions

Step 1

In a small bowl, combine the flaxseed meal and water. Stir and let sit for 10 minutes until it forms a gel-like consistency (this will act as your egg substitute).

Step 2

In a small saucepan, melt the plant-based butter over medium heat. Continue cooking, stirring often, until it turns golden brown and develops a nutty aroma (about 5-7 minutes). Be careful not to burn it. Remove from heat and let cool slightly.

Step 3

In a large mixing bowl, combine the browned butter, light brown sugar, and granulated sugar. Mix until smooth and creamy.

Step 4

Add the flaxseed mixture and vanilla extract to the butter-sugar mixture. Stir until fully incorporated.

Step 5

In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.

Step 6

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Step 7

Fold in the dairy-free chocolate chunks or chips until evenly distributed throughout the dough.

Step 8

Cover the dough and chill in the refrigerator for at least 30 minutes. This step is crucial for texture and flavor development.

Step 9

Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.

Step 10

Scoop out about 2 tablespoons of dough for each cookie and roll into balls. Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between them to allow for spreading.

Step 11

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly undercooked.

Step 12

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 13

Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.

Nutrition Facts

Serving size	(1023.4g)

Amount per serving	% Daily Value*
Calories	4415.2

Total Fat 209.1g	0%
Saturated Fat 89.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2278.5mg	0%
Total Carbohydrate 604.1g	0%
Dietary Fiber 25.3g	0%
Total Sugars 331.9g
Protein 46.9g	0%

Vitamin D 0IU	0%
Calcium 309.2mg	0%
Iron 28.4mg	0%
Potassium 1307.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.0%

Protein: 4.2%

Carbs: 53.9%