In the last 6 months or so I’ve been obsessed with 1 bowl concepts! There is something about a minimalist baked good that provides the same results as those with countless steps, that I’m just all about! Each week I aim to feature one new cake or cookie recipe, and this week.. It’s all about these new 1 Bowl Vegan Brown Butter Salted Caramel Cookies!!
Brown Butter ?
Like you I didn’t get what all the fuss was about and finally explored it. I’m telling you, I’m not sure on the chemical reaction that takes place, but by simply cooking butter a little down, you immensely amplify the flavor. So much so that I don’t know why you wouldn’t do it with just about everything that calls for butter lol. (yes, it’s that good!) Since exploring brown butter we’ve done a handful of concepts, and each one delivers! So it was a no brainer to explore another cookie recipe.
Where do you find vegan caramels?
I know you’re probably asking yourself, where on earth do you find vegan caramels? For years they were like finding a needle in a haystack. However, today you can get vegan caramels easily on Amazon and all you need is 1 bag to make a batch of cookies. In terms of quality, they mirror traditional caramels and I can’t even tell the difference.
What’s fab about these cookies? Holy moly, everything. It’s my staple 1 bowl cookie recipe, features browned butter to amplify the flavor, sugar free chocolate chips, sweet with notes of salt, you don’t have to beat butter or sugar, no need for flax eggs, it’s perfect for any season, they have aesthetic appeal, quick, easy, can be made in bulk, and are just hands down my favorite cookie!
If you love all things brown butter, caramel, or just amazing vegan cookies, these don’t disappoint in any department. You have to try these new 1 Bowl Vegan Brown Butter Salted Caramel Cookies!
Brown butter: In a small pan over medium/high heat, add the vegan butter. Cook butter until foamy 2-3 minutes. Swirl the pan stirring the butter often, to be sure the butter is cooking evenly and doesn’t burn. Keep cooking, stirring constantly until you start seeing little golden flecks in the butter. The color will progress from lemony-yellow to golden-tan. Place in a measuring cup in freezer for 3 mins until slightly cooled. If your butter has reduced to less than 1/2 cup, simply add a lil more.
Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
Sift in the flour, salt, and baking soda, then fold in half of the chocolate chips and chopped caramels saving some to put on top. You can chop them or place some in the middle. I would only do a max of 2 1/2 in each cookie as they’ll spread too much. Combine the mixture with a spatula, being careful not to overmix.
Cover and chill the dough in the fridge for a minimum of 2hrs or more. The longer the better!
Preheat oven to 350°F (180°C).
Make 1 ice cream scoop of batter. Roll the caramel into a ball if placing in the middle and mold around it if desired. Place extra chips on the outside and then onto a baking sheet lined with parchment paper.
Bake for 12 minutes, or until cookies just begin to brown. Remove from heat and top with kosher salt. Allow to cool for 10-15, then place on cooling to fully cool.