Step 1

First, make the vegan brown butter. Add the vegan butter to a small sauce pan. Heat the vegan butter on medium heat. Melt, and then simmer for about 5 minutes, reducing heat as needed.

Step 2

It should be bubbly and begin to darken slightly. Then add the 2 teaspoons of brown sugar to the vegan butter. Whisk to combine, and then continue to simmer for another 5-7 minutes.  When it's ready, the brown sugar will create brown bits on the bottom and the vegan butter will look light brown and smell nutty.

Step 3

Remove from heat, pour into a large mixing bowl and let cool in the fridge for 15-20 minutes until it is no longer hot.

Step 4

While the vegan butter chills, prep the rest. In a medium sized mixing bowl, sift together the flour, baking soda and salt. Set aside.

Step 5

Then in a small mixing bowl, whisk together the ground flax and water. Set aside to thicken and create flax "eggs".

Step 6

Now, preheat the oven to 375 degrees.

Step 7

Once the brown butter is cool, add the remaining 1 cup of brown sugar and the cane sugar to the bowl with the brown butter. Whip together with a hand mixer until fully combined.

Step 8

Then add the flax "eggs" you made and the vanilla then whip to combine.

Step 9

Now, add the dry ingredients to the wet ingredients a little at a time, mixing to combine until all of the dry ingredients are added.

Step 10

Then stir in the chocolate chips.

Step 11

Next, line a quarter sheet pan(9 in. x 13 in.) with parchment paper or spray with non stick spray. Then press the cookie dough into the sheet pan evenly. Filling the whole pan.

Step 12

I like to press a few more chocolate chips into the top of the cookie dough, then sprinkle the top with sea salt.

Step 13

Bake at 375 degrees for 15-20 minutes or until the cookie is baked all the way through. Let cool and then cut into whatever shapes you want!