Nut-Free Bird's Nest
Delight in the irresistible charm of our Nut-Free Bird's Nest cookies—perfect for those with nut allergies or anyone seeking a unique, wholesome treat! These golden, chewy cookies combine the satisfying texture of rolled oats and shredded coconut with a luscious filling of seedless raspberry jam, creating a delightful "nest" shape that’s as appealing as it is delicious. Crafted entirely without nuts, this recipe is a safe and tasty option for school lunches, potlucks, or simple family desserts. With just 20 minutes of prep time and 15 minutes in the oven, these cookies are a quick and easy way to elevate your baking repertoire. Perfectly sweet, buttery, and beautifully rustic, they’re guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 100 grams unsalted butter
- 150 grams granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 150 grams rolled oats
- 100 grams shredded unsweetened coconut
- 120 grams seedless raspberry jam
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes using a hand mixer.
Add in the vanilla extract and the eggs, one at a time, beating well after each addition until fully incorporated.
In another bowl, whisk together all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the rolled oats and shredded coconut using a spatula until evenly distributed throughout the dough.
Using a tablespoon or a small cookie scoop, drop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Using the back of a teaspoon or your thumb, make an indentation in the center of each cookie to form the 'nest'. Make sure the sides are built up enough to hold the filling.
Fill each indentation with a small amount of seedless raspberry jam, about 1/2 teaspoon per cookie.
Bake in the preheated oven for 12-15 minutes or until the edges of the cookies are golden brown.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Serve and enjoy!
Nutrition Facts
Calories |
3729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.3 g | 221% | |
| Saturated Fat | 112.3 g | 562% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 1856 mg | 81% | |
| Total Carbohydrate | 509.7 g | 185% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 218.1 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 211 mg | 16% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 1372 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
