Nut Free Chocolate Chip Cookies (Printable)
Soft, chewy chocolate chip cookies without nuts. Perfect for allergy-friendly snacking with classic flavor.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup light brown sugar, packed
07 - 2 large eggs
08 - 2 tsp pure vanilla extract
→ Add-Ins
09 - 2 cups nut-free semi-sweet chocolate chips
# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, use electric mixer to cream butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
04 - Beat in eggs one at a time, then mix in vanilla extract.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined.
06 - Stir in chocolate chips with a spatula until evenly distributed.
07 - Scoop dough by rounded tablespoons onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 9-11 minutes, until edges are golden and centers still appear slightly soft.
09 - Cool on baking sheets for 5 minutes before transferring to wire rack to cool completely.
# Expert Suggestions:
01 -
- These stay soft for days thanks to the brown sugar trick
- Nobody will notice they are allergy safe because the flavor is that good
02 -
- Chill the dough for 30 minutes if you want thicker chewier cookies
- Most major chocolate chip brands have nut free versions but always check the back of the package
03 -
- Take the butter out of the fridge before you start gathering other ingredients
- Rotate the baking sheets halfway through baking for even browning