Vegan Brown Butter Almond Chocolate Chip Cookies

Thick and chewy - these Vegan Brown Butter Almond Chocolate Chip Cookies are incredibly rich in flavour and oh so easy to put together!

Infusing the coconut oil with toasted almonds gives the cookies an extra toasty aroma. The sugar in this recipe has also been reduced as much as possible to produce a healthier, yet still satisfying sweet treat. Enjoy them warm with a glass of non-dairy milk and you're good to go!

• 20g raw almonds, roughly chopped
• 2 tbsp/30g Medella Cooking Coconut Oil
• 2 tbsp/30g white sugar
• 2 tbsp/30g brown sugar
• 2 tbsp/30g non-dairy milk of choice
• 1/2 tsp vanilla extract
• 3/4 cup/90g all-purpose flour
• 1g baking soda
• 1/4 tsp salt
• 1/3 cup or 60g chocolate coins

1. Toast almonds over medium heat until fragrant. Turn off heat and pour in Medella Coconut Cooking Oil. Stir constantly for 5 minutes until the oil turns a shade of brown. Strain and set aside.
2. Whisk wet ingredients together. Sift in the dry ingredients and fold to combine until there are no more pockets of flour left. Fold in chocolate coins and almonds.
3. Divide dough into 50g each and roll them into equal balls. On a lined baking tray, bake cookies straightaway in a preheated oven at 180C for 20 minutes or let dough chill for 30 minutes/overnight before baking (yields a more flavourful cookie).
4. Transfer baked cookies to a wire rack to cool. Serve warm with a glass of non-dairy milk. Enjoy!