Cookies are one of those timeless treats that bring joy with every bite. However, many cookie recipes include nuts, which can be a concern for those with allergies or simply for people who prefer nut-free snacks.
Today, we’re diving into a delightful collection of cookie recipes with no nuts that are just as delicious, chewy, and satisfying as their nut-filled counterparts. Whether you’re baking for kids, friends, or just yourself, these recipes promise safe indulgence without compromising on flavor or texture.
From classic chocolate chip to soft oatmeal delights, these nut-free cookies are perfect for any occasion—holiday gatherings, after-school snacks, or a cozy night in with tea or coffee. Plus, I’ll share tips to customize and make these recipes your own.
If you’re looking for allergy-friendly baking that doesn’t skimp on taste, keep reading and get ready to bake these scrumptious nut-free cookies!
Why You’ll Love This Recipe
There are countless reasons to choose nut-free cookie recipes, but here are some of the best:
- Safe for Everyone: Ideal for those with nut allergies or sensitivities, making these cookies perfect for sharing at parties or school events.
- Deliciously Versatile: These recipes work well with a variety of add-ins like chocolate chips, dried fruits, or seeds to suit your taste.
- Simple Ingredients: Using everyday pantry staples means you can whip up these cookies anytime without a special trip to the store.
- Great Texture & Flavor: Nut-free doesn’t mean flavor-free! These cookies have the perfect balance of chewiness and crisp edges.
Ingredients
- All-purpose flour: 2 ¼ cups (for structure)
- Baking soda: 1 teaspoon (for leavening)
- Salt: ½ teaspoon (to balance sweetness)
- Unsalted butter: 1 cup (softened for richness)
- Granulated sugar: ¾ cup (for sweetness)
- Brown sugar: ¾ cup, packed (adds moisture and flavor)
- Vanilla extract: 2 teaspoons (for aroma)
- Eggs: 2 large (binding agent)
- Chocolate chips: 1 ½ cups (feel free to use dairy-free if vegan)
- Oats: 1 cup (optional, for chewy oatmeal cookies)
- Dried cranberries or raisins: ½ cup (optional, for extra flavor)
- Sunflower or pumpkin seeds: ½ cup (optional, for crunch without nuts)
Equipment
- Mixing bowls (at least 2)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula or wooden spoon
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
- Cookie scoop or tablespoon for portioning
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar using an electric mixer or hand whisk until creamy and fluffy, about 2-3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Mix until fully combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Avoid overmixing for tender cookies.
- Add mix-ins: Fold in the chocolate chips, oats (if using), dried cranberries or raisins, and seeds (optional) gently with a spatula.
- Form cookie dough balls: Using a cookie scoop or tablespoon, scoop dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake: Place baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden and the centers look set but slightly soft.
- Cool: Remove from oven and allow cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
- Enjoy & store: Once cooled, store cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Tips & Variations
“For extra softness, try adding a tablespoon of honey or maple syrup to the dough.”
- Gluten-Free Option: Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
- Vegan Version: Replace butter with coconut oil or vegan butter, and use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) instead of regular eggs.
- Flavor Boost: Add a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients for warm spices.
- Nut-Free Crunch: Incorporate seeds like pumpkin, sunflower, or roasted chickpeas instead of nuts for texture.
- Mix-in Ideas: Use nut-free chocolate chunks, dried apricots, shredded coconut, or white chocolate chips for variety.
Nutrition Facts
| Nutrient | Per Cookie (approx.) |
|---|---|
| Calories | 150 kcal |
| Fat | 8g |
| Saturated Fat | 4.5g |
| Carbohydrates | 20g |
| Fiber | 1g |
| Sugar | 12g |
| Protein | 2g |
| Sodium | 90mg |
Serving Suggestions
These nut-free cookies pair wonderfully with a warm cup of tea, coffee, or a cold glass of milk. They make a fantastic lunchbox treat or an afternoon snack.
For a delightful dessert, serve them alongside dairy-free ice cream or fresh fruit.
Want to gift them? Wrap a batch in parchment paper tied with a ribbon for a charming homemade gift that anyone with nut allergies will appreciate.
Explore more delicious and allergy-friendly recipes like Best Vegan Holiday Cookie Recipe for Festive Treats or try our Coconut Cookies Veg Recipes Of India You Must Try Today for exciting flavors without nuts.
More Nut-Free Cookie Recipes You’ll Love
Soft & Chewy Oatmeal Raisin Cookies
- Ingredients: rolled oats, raisins, cinnamon, flour, baking soda, butter, sugars, eggs, vanilla
- Highlights: Naturally nut-free and chewy with a hint of spice
- Variation: Add sunflower seeds for crunch or swap raisins for dried cranberries
Classic Chocolate Chip Cookies Without Nuts
- Ingredients: all-purpose flour, baking soda, butter, sugars, eggs, vanilla, semi-sweet chocolate chips
- Highlights: Crispy edges and soft centers, perfect for dipping in milk
- Pro Tip: Chill dough for an hour before baking to prevent spreading
Vegan Nut-Free Peanut Butter-Free Cookies
- Ingredients: coconut oil, brown sugar, flax eggs, flour, baking soda, vanilla, dairy-free chocolate chips
- Highlights: Great option for those avoiding both nuts and peanut butter
- Flavor Boost: Add a pinch of sea salt on top before baking
For more vegan and allergy-friendly treats, check out our Vegan Pinwheel Recipes That Are Easy and Delicious and Avocado Cookies Vegan Recipe for Soft and Delicious Treats.
Conclusion
Baking nut-free cookies doesn’t mean sacrificing flavor or texture. With these recipes, you can create scrumptious treats that everyone can enjoy safely.
Whether you prefer chewy oatmeal raisin, classic chocolate chip, or creative vegan options, these cookies cater to all preferences without the worry of nut allergies. The simple ingredients and straightforward instructions make these recipes approachable for bakers of any skill level.
Nut-free baking opens up a world of possibilities for gatherings, celebrations, and everyday indulgences. If you’re looking to expand your recipe collection, be sure to explore other allergy-friendly dishes on our site, like the Backpacking Dehydrated Vegan Meal Recipes for Easy Camping or the Veg Grilled Sandwich Recipes That Are Quick and Delicious.
Happy baking and enjoy your delicious, nut-free cookies!
📖 Recipe Card: Classic Nut-Free Chocolate Chip Cookies
Description: Delicious and soft chocolate chip cookies made without any nuts. Perfect for those with nut allergies or preferences.
Prep Time: PT15M
Cook Time: PT12M
Total Time: PT27M
Servings: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1/2 cup rolled oats (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together butter, granulated sugar, and brown sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla.
- Combine flour, baking soda, and salt; gradually blend into the creamed mixture.
- Fold in chocolate chips and oats if using.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 10 to 12 minutes or until edges are golden brown.
- Cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely.
Nutrition: Calories: 180 kcal per cookie | Protein: 2 g | Fat: 9 g | Carbs: 25 g
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