Nut-Free Classic Walnut Cookies
Delight in the comforting nostalgia of Nut-Free Classic Walnut Cookies—perfect for those who crave the rich, buttery flavors of traditional cookies but need an allergy-friendly twist. This recipe swaps out walnuts for nut-free chocolate chips, ensuring a safe yet indulgent treat for everyone to enjoy. With just 15 minutes of prep and 10 minutes of baking time, these soft, golden cookies boast a harmonious balance of sweet caramel notes from brown sugar and the warm essence of vanilla. Perfectly chewy with crisp edges, they’re ideal for afternoon snacks, festive gatherings, or an easy dessert that satisfies all palates. Plus, these cookies stay fresh in an airtight container for up to a week, making them a convenient and delicious option for busy households. Whether for dietary needs or personal preference, these nut-free cookies are a wholesome twist on a beloved classic!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, room temperature
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 unit large egg
- 1 teaspoon vanilla extract
- 1 cup nut-free chocolate chips
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt, then set aside.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 3 minutes.
Add the large egg and vanilla extract to the butter-sugar mixture and continue to mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.
Gently fold in the nut-free chocolate chips with a spatula until evenly distributed throughout the dough.
Using a tablespoon, scoop the dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers are set.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
3470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.5 g | 213% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1418 mg | 62% | |
| Total Carbohydrate | 464.4 g | 169% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 294.4 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 321 mg | 25% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1069 mg | 23% | |
*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.
