Few things in life compare to the satisfaction of biting into a warm, gooey chocolate chip cookie—crispy on the edges, soft and chewy in the center, bursting with melty chocolate chunks. But when you add nutty, caramel-like browned butter to the mix, you elevate that classic cookie to a whole new level of indulgence.
Now imagine having all of that cookie bliss without worrying about eggs or animal-based ingredients.
These Small Batch Brown Butter Chocolate Chip Cookies are rich, flavorful, chewy, and entirely egg-free and meat-free. Perfect for those following a vegetarian diet, dealing with egg allergies, or simply wanting a quick, small batch of freshly baked cookies without making dozens at a time.
Best of all? You only need basic pantry staples, no fancy tools, and you’ll have bakery-quality cookies in under 30 minutes.
Let’s dive into how to make these irresistible cookies with detailed guidance, helpful tips, and clever substitutions.
Why You’ll Love These Egg-Free, Small Batch Cookies
Makes 6-8 perfect-sized cookies — no overwhelming leftovers
Rich, nutty brown butter flavor without animal-based ingredients
Chewy centers with crispy, golden edges
Generous pockets of melty chocolate chunks
No eggs, no meat — perfect for plant-based or egg-free diets
Quick, easy, and foolproof — ready in under 30 minutes
Whether you’re baking for yourself, sharing with a friend, or simply craving a small treat, this recipe delivers big on flavor without unnecessary extras.
What Makes Brown Butter So Special?
Brown butter, or beurre noisette, is simply butter cooked until the milk solids toast and turn golden brown, creating a rich, nutty aroma and complex flavor. It adds depth and caramelized undertones to baked goods, making your cookies taste gourmet with minimal effort.
In this recipe, plant-based butter works beautifully, providing that toasty, buttery essence while keeping the recipe entirely egg-free and meat-free.
Ingredients for Small Batch Brown Butter Chocolate Chip Cookies (Egg-Free & Meat-Free)
Dry Ingredients:
- ¾ cup all-purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
Wet Ingredients:
- 6 tablespoons plant-based butter (plus extra for browning)
- ¼ cup light brown sugar (packed)
- 2 tablespoons granulated sugar
- 2 tablespoons plant-based milk (almond, soy, oat, etc.)
- 1 teaspoon vanilla extract
Add-Ins:
- ½ cup dark or semi-sweet chocolate chunks or chips (dairy-free if fully vegan)
- Optional flaky sea salt for topping
Note: Using plant-based butter ensures this recipe remains meat-free and suitable for vegetarians or those avoiding dairy-based products.
Step-by-Step Instructions
1. Brown the Butter
- Place the plant-based butter in a small saucepan over medium heat.
- Stir continuously as the butter melts, foams, and begins to brown—this takes 4-6 minutes.
- Watch for golden specks forming at the bottom and a nutty aroma emerging.
- Immediately remove from heat and transfer to a mixing bowl to cool slightly.
Tip: Keep a close eye while browning; plant-based butter can brown quickly due to its slightly different composition.
2. Mix the Wet Ingredients
- To the browned butter, add brown sugar, granulated sugar, plant-based milk, and vanilla extract.
- Whisk until smooth, glossy, and slightly thickened.
The milk and sugars help emulsify the mixture, mimicking the binding properties of eggs for structure and moisture.
3. Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, and salt.
4. Make the Dough
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or spoon.
- Mix just until combined—don’t overmix.
- Fold in chocolate chunks, reserving a few to press on top of the cookies for a bakery-style look.
The dough may be slightly soft but will firm up during chilling.
5. Chill the Dough (Optional but Recommended)
- For thicker, chewier cookies, chill the dough for 15-30 minutes in the refrigerator.
- If you’re short on time, you can bake immediately, though chilled dough enhances texture and prevents spreading.
6. Bake the Cookies
- Preheat oven to 175°C (350°F).
- Line a baking sheet with parchment paper.
- Scoop 6-8 cookie dough balls onto the tray, leaving space between each.
- Press extra chocolate chunks on top and sprinkle with flaky sea salt if desired.
Bake for 9-11 minutes, or until edges are golden and centers look slightly underbaked—the residual heat will continue cooking them.
7. Cool and Enjoy
- Let cookies cool on the baking sheet for 5 minutes to firm up.
- Transfer to a wire rack to cool completely—or enjoy warm for gooey, melty chocolate pockets.
Expert Tips for the Best Egg-Free Brown Butter Cookies
Brown Butter Carefully: Keep stirring and watch closely to avoid burning the milk solids.
Use Plant-Based Butter: For flavor, structure, and to keep the recipe meat-free.
Chill the Dough: Yields thicker, chewier cookies and enhances the nutty brown butter flavor.
Don’t Overbake: Remove from the oven when centers look slightly soft—they’ll set as they cool.
Top with Flaky Salt: Balances sweetness and intensifies chocolate flavor.
Common Questions
Can I double this recipe?
Absolutely! Simply multiply the ingredients for a larger batch while following the same method.
What plant-based butter works best?
Look for vegan or dairy-free butter sticks, ideally designed for baking. Brands like Earth Balance or Miyoko’s Creamery work well.
Can I use chocolate chips instead of chunks?
Yes! Chocolate chunks create bigger pools of melted chocolate, but chips work perfectly fine too.
Is chilling the dough necessary?
Not required, but highly recommended for better texture, reduced spreading, and intensified flavor.
Are these cookies vegan?
Yes, as long as you use plant-based butter, plant milk, and dairy-free chocolate.
Flavor Variations to Try
Love experimenting? Here are some fun twists:
- Nutty Addition: Fold in ¼ cup chopped walnuts or pecans for crunch.
- Espresso Kick: Add ½ teaspoon instant espresso powder to enhance chocolate depth.
- Coconut Version: Substitute some flour with shredded coconut for a tropical vibe.
- Spiced Cookies: Add a pinch of cinnamon or cardamom for warmth.
- Double Chocolate: Mix 2 tablespoons cocoa powder into the flour for extra chocolate richness.
Why Small Batch?
Sometimes, you want fresh, homemade cookies without committing to dozens of leftovers. This small batch recipe is ideal for:
Late-night cravings
Cozy date nights
Quick treats for one or two people
Avoiding waste or overindulgence
Best of all, it comes together fast, requires no electric mixer, and satisfies your sweet tooth in under 30 minutes.
Storage and Freezing
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- For longer storage, freeze baked cookies for up to 2 months; thaw at room temperature.
- You can also freeze unbaked dough balls and bake from frozen—add 1-2 extra minutes to baking time.
Final Thoughts: Bakery-Style Cookies Made Simple and Plant-Based
These Small Batch Brown Butter Chocolate Chip Cookies prove you don’t need eggs or animal products to enjoy rich, chewy, buttery cookies with gooey chocolate pockets. The browned butter adds a deep, nutty flavor that elevates each bite, while the egg-free approach keeps things accessible and plant-friendly.
Perfect for quick cravings, date nights, or simply treating yourself, these cookies are easy to make, endlessly customizable, and utterly delicious.