In the meantime, in a small saucepan, add Miyoko’s European Style Plant Milk Butter. Bring to a low simmer and allow to cook for 15-18 minutes, or until the color shifts to a light brown. Remove from heat. Allow to cool (about 15 minutes).
Next, add the browned butter, light brown sugar, granulated sugar, vanilla extract, and Vanilla Almond MALK to a medium mixing bowl. Use a whisk or an electric mixer to cream together ingredients until combined. (This will be your set mixture.)
In a separate bowl, add remaining ingredients, then stir to combine. (This will be your dry mixture.)
Gradually add the dry mixture to the wet mixture and stir until combined.
Afterwards, scoop into 20 portions, then gently roll into balls. Transfer to the fridge to chill for at least 30 minutes.
When ready, space the cookies onto lined baking sheets then place on the middle rack of the oven to bake.
Bake for 15-18 minutes or until preferred doneness. Pair with a glass of MALK and enjoy!
Gums, oils, fillers—and everything else on their labels—don’t belong in milk, or your body. We leave them out on purpose because it tastes and feels better without them.
