Buzzfeed 2 Hour Cookie egg, and browned butter substitute? via /r/veganrecipes

https://tasty.co/recipe/the-best-chewy-chocolate-chip-cookies https://youtu.be/h4CyhQqAPpk

For a vegan friend, I've made vegan baked goid before, and I typically will just substitute eggs with oil, but sometimes I find its not the greatest flavor but it does often work if the recipe is not too complex.

Since I like this cookie recipe quite a lot and want to give it to her, I was wondering what egg alternative would be best suited for this recipe and wouldn't change the consistency or flavor too much (it becomes a slightly dense but thin cookie, with a nice crackly top, softer on the inside and more rough on the outside).

This recipe doesn't call for it but I like to brown the butter as well. Are there any vegan baking butters that can be browned well for a nice carmely flavor?

*my friend also has a nut allergy

for 12 cookies

½ cup granulated sugar

¾ cup brown sugar, packed

1 teaspoon salt

½ cup unsalted butter, melted

1 egg

1 teaspoon vanilla extract

1 ¼ cups all-purpose flour

½ teaspoon baking soda

4 oz milk or semi-sweet chocolate chunks

4 oz dark chocolate chunk, or your preference

1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.

2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.

3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).

4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.

5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.

7. Bake for 12-15 minutes, or until the edges have started to barely brown