Brown Butter Tahini Cookies with Flaky Salt

Brown butter and tahini share the same deep, roasted, slightly bitter-edged richness, and together they make a cookie that is more interesting than almost anything in the standard repertoire. These are thin, crispy-edged, chewy-centered, and genuinely addictive. Fully plant-based as written; the flaxseed egg binds beautifully and you won't notice its absence. If you bake with eggs, one large egg replaces the flax mixture with no other changes needed.

Serves Makes about 24 cookies   ·   35 minutes plus 30 minutes chilling

INGREDIENTS

• 115g (½ cup) vegan butter (Miyoko's or similar cultured vegan butter works best here)

• 130g (½ cup) well-stirred tahini

• 150g (¾ cup) granulated sugar

• 100g (½ cup packed) light brown sugar

• 1 flax egg: 1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes

• 1 teaspoon pure vanilla extract

• 180g (1½ cups) all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon fine salt

• Flaky sea salt, for finishing (Maldon or similar)

• Optional: 1 large egg in place of the flax egg

METHOD

1.  Brown the butter: melt the vegan butter in a light-colored saucepan over medium heat, stirring frequently. It will foam, then the foam will subside, and the milk solids will begin to turn golden and then deep amber — the smell shifts from buttery to nutty and almost caramel-like. This takes 5–7 minutes. Watch it carefully in the final minute; it goes from perfect to burnt quickly. Pour immediately into a large mixing bowl and let cool for 10 minutes.

2.  Prepare the flax egg if using: stir the ground flaxseed into the water and set aside for at least 5 minutes until it becomes slightly gelatinous.

3.  Whisk the tahini into the cooled brown butter until smooth and combined. Add both sugars and whisk vigorously for 2 minutes until the mixture looks lighter and slightly thickened. Add the flax egg (or whole egg) and vanilla and whisk until fully incorporated.

4.  Add the flour, baking soda, and fine salt. Fold with a spatula until just combined — do not overmix. The dough will be soft and slightly oily-looking, which is correct.

5.  Cover and refrigerate for at least 30 minutes. This step is not optional — chilling firms the dough and prevents the cookies from spreading too thin.

6.  Preheat the oven to 350°F / 175°C. Line two baking sheets with parchment.

7.  Scoop the chilled dough into balls about the size of a walnut (roughly 1½ tablespoons each) and place 3 inches apart on the prepared sheets. Press each one down slightly with the heel of your hand. Sprinkle generously with flaky salt.

8.  Bake for 10–12 minutes until the edges are set and golden but the centers still look slightly underdone — they will firm up on the pan. Let cool on the sheet for 5 minutes before transferring. They are best slightly warm but keep well in an airtight container for four days.