Instructions

• Preheat your oven to 350°F and line your baking sheet with parchment paper.
• Melt your vegan butter in a small saucepan over medium heat until golden brown and nutty, stirring occasionally.
• Whisk together flour, baking soda, baking powder, and salt in a bowl.
  1 cup (125g) all purpose flour or gluten free 1:1 baking flour or oat flour mixed with 1 tablespoon arrowroot starch, ¼ teaspoon baking soda, ½ teaspoon baking powder, ⅛ teaspoon sea salt
• In a separate bowl, combine browned vegan butter with light brown sugar, granulated sugar, dairy free yogurt, and vanilla extract. Mix until smooth and creamy.
  ⅔ cup (135g) light brown sugar, 2 tablespoon (25g) organic granulated sugar, 3 tablespoon (30g) dairy free yogurt, ½ teaspoon vanilla extract
• Slowly add dry ingredients to the wet ones and mix just until no flour is visible.
  1 cup (125g) all purpose flour or gluten free 1:1 baking flour or oat flour mixed with 1 tablespoon arrowroot starch, ¼ teaspoon baking soda, ½ teaspoon baking powder, ⅛ teaspoon sea salt
• Fold in the vegan chocolate chips gently.
  ⅓ cup (170g) vegan chocolate chips
• Scoop dough onto lined baking sheet, spacing about 2 inches apart.
• Bake for 10-12 minutes or until edges are golden brown. Let cool on the sheet for 5 minutes, then transfer to a rack to finish cooling.
• Enjoy your tender, chewy, vegan brown butter chocolate chip cookies!