These delicious and nut-free cookies offer an alternative for those who are allergic to nuts but still crave the crunch and sweetness of a classic peanut butter chocolate chip cookie. The use of sunflower butter and flax meal make this treat accessible to everyone, without compromising on flavor.
Photos of Nut-Free “Peanut Butter” Chocolate Chip Cookies Recipe
The main ingredient to be aware of when shopping for this recipe is sunflower butter, which is used as a nut-free alternative to peanut butter. It's usually found in the same aisle as other nut butters. Flaxseed meal, which is used as an egg replacer, can often be found in the baking aisle or health food section of your supermarket. Allergen-free chocolate chips are designed to be safe for those with food allergies and can usually be found in the baking aisle.
Ingredients for Nut-Free Alternative Peanut Butter Chocolate Chip Cookies
Flaxseed meal: This is used as an effective egg substitute in baking, adding the necessary binding without altering the taste.
Coconut oil: This gives the cookies a subtle coconut flavor and helps keep them moist.
Brown sugar and granulated sugar: These sweeteners give the cookies a classic sweet taste.
Sunflower butter: This nut-free butter alternative provides the rich, creamy texture usually given by peanut butter.
Vanilla extract: This gives the cookies a warm, sweet flavor.
Gluten-free flour blend: This makes the recipe safe for those with gluten intolerance or celiac disease.
Baking soda: This helps the cookies rise and spread.
Cornstarch: This softens the proteins in the flour to give the cookies a tender texture.
Salt: This enhances the flavors of the other ingredients.
Allergen-free chocolate chips: These allow individuals with food allergies to enjoy the classic chocolate chip cookie flavor.
One reader, Henrie Barkley says:
These nut-free peanut butter chocolate chip cookies are a game-changer! They're incredibly delicious and perfect for anyone with nut allergies. The texture is spot on, and the flavor is rich and satisfying. I love that I can enjoy a classic treat without worrying about allergens. Highly recommend trying this recipe!
Techniques for Perfect Nut-Free Peanut Butter Chocolate Chip Cookies
How to make flax egg: Combine 1 tablespoon of flaxseed meal with 2½ tablespoons of water in a small bowl. Let it stand for 7 to 10 minutes to thicken. This will be used as an egg replacer in this recipe.
How to incorporate chocolate chips: Gently knead and mix the chocolate chips into the cookie dough until evenly distributed.
How to chill the dough: Cover the mixing bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes, or up to overnight.
How to form cookie dough balls: Using 2 heaping tablespoons of dough per cookie, roll the dough until it forms a ball. If the dough crumbles a little, press it back together.
How to flatten the cookies: Place each ball on a parchment-lined baking sheet spaced about 1½ inches apart. Using the palm of your hand, flatten each cookie slightly to about ½-inch thickness.
How to bake the cookies: Bake for 9 to 11 minutes at 350 degrees F, or until the edges just begin to turn golden brown. The cookies will still feel soft but will firm up as they cool.
How to store the cookies: Keep the cookies covered at room temperature for up to 5 days. Freeze in an airtight freezer bag or container for up to 3 months.
How To Make Nut-Free “Peanut Butter” Chocolate Chip Cookies
If you’re looking for a safe and allergy-safe dessert, then these chocolate chip cookies are for you. These treats are gluten-free, vegan, and nut-free.
Serves:
Ingredients
- 1tbspflaxseed meal,or ground flaxseed
- ½cupcoconut oil,softened at room temperature
- ⅓cupbrown sugar
- ½cupgranulated sugar
- ½cupsunflower butter,(+ 2 tbsp)
- 2tsppure vanilla extract
- 1¼cupall purpose gluten free flour blend
- 1tspbaking soda
- 1¾tspcornstarch
- 1tspsalt
- 1cupallergen free chocolate chips,such as Enjoy Life brand
Instructions
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Combine the flax meal with 2½ tablespoons of water in a small bowl. Let stand for 7 to 10 minutes to thicken. This will be used as an egg replacer in this recipe.
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In the bowl of a stand mixer fitted with the paddle attachment (or using electric hand beaters), beat the coconut oil, brown sugar, and sugar until smooth and combined. Scrape down the sides of the bowl a few times and continue mixing until the sugar is well incorporated.
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Add the sunflower butter, flax egg and vanilla and beat until combined. Use a rubber spatula to scrape down the sides as needed. Beat for 1 to 2 minutes—it’ll start to soften and look much more creamy at this point.
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In a small, separate mixing bowl, whisk together the flour, baking soda, cornstarch, and salt.
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Slowly add the dry ingredients into the mixing bowl and beat on medium until smooth. Scrape down the sides of the bowl as needed. The dough will look like large pebbles at first, but keep beating and it will eventually become smooth and more uniform in about 2 minutes. Turn off the mixer and knead the dough a few times with your hands to ensure all the dry bits come up from the bottom of the bowl and are incorporated.
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Incorporate chocolate chips with your hands by kneading and mixing them gently into the dough.
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Cover the mixing bowl with plastic wrap and chill in the refrigerator for 30 minutes, or up to overnight.
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Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
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After chilling, remove the dough from the refrigerator and let it sit at room temperature for 10 minutes.
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Using 2 heaping tablespoons of dough per cookie, roll the dough until it forms a ball. It doesn’t need to be perfect—if the dough crumbles a little, just press it back together.
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Place each ball on a parchment-lined baking sheet spaced about 1½ inches apart (they’ll spread a bit). Using the palm of one’s hand, flatten each cookie slightly to about ½-inch thickness. If the cookies start to crack or break as they are flattened, just use hands to form them back together.
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Bake for 9 to 11 minutes, or until the edges just begin to turn golden brown. The cookies will still feel soft but will firm up as they cool.
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Allow to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
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Keep the cookies covered at room temperature for up to 5 days. Freeze in an airtight freezer bag or container for up to 3 months.
Nutrition
- Calories: 254.14kcal
- Fat: 16.32g
- Saturated Fat: 11.58g
- Trans Fat: 0.26g
- Monounsaturated Fat: 1.92g
- Polyunsaturated Fat: 0.45g
- Carbohydrates: 26.74g
- Fiber: 1.53g
- Sugar: 18.33g
- Protein: 1.85g
- Cholesterol: 17.35mg
- Sodium: 114.68mg
- Calcium: 28.01mg
- Potassium: 6.64mg
- Iron: 0.63mg
- Vitamin A: 48.52µg
- Vitamin C: 0.08mg
Expert Advice for Making Nut-Free Peanut Butter Chocolate Chip Cookies
When incorporating the chocolate chips into the dough, it's important to do so gently to avoid breaking them up. This will ensure that each cookie has evenly distributed, intact pieces of chocolate, providing a delightful burst of flavor with every bite. Additionally, chilling the dough before baking helps to prevent the cookies from spreading too much in the oven. This results in a thicker, chewier cookie. If you prefer a thinner, crispier cookie, you can skip the chilling step.
Time-Saving Tips for Nut-Free Peanut Butter Chocolate Chip Cookies
Prepare the ingredients: Gather and measure all the ingredients before starting to streamline the cooking process.
Chill the dough: While the dough is chilling in the refrigerator, use that time to clean up the kitchen or prepare other dishes.
Use a cookie scoop: Using a cookie scoop will help create uniform cookies and save time compared to shaping them by hand.
Bake multiple trays: If your oven allows, bake multiple trays of cookies at once to save time and energy.
Clean as you go: Wash and put away utensils and bowls while the cookies are baking to minimize cleanup time at the end.
Organize your workspace: Having a well-organized workspace will make the process more efficient and enjoyable.
Pre-portion the dough: Portion the dough into individual cookie-sized portions before chilling to speed up the baking process later.
Use parchment paper: Line baking sheets with parchment paper for easy cleanup and to prevent cookies from sticking.
Substitute Ingredients For Nut-Free “Peanut Butter” Chocolate Chip Cookies Recipe
flaxseed meal - Substitute with chia seeds: Chia seeds can be used as a binding agent similar to flaxseed meal and provide a similar nutritional profile.
coconut oil - Substitute with vegetable oil: Vegetable oil can be used as a neutral-flavored substitute for coconut oil in baking.
brown sugar - Substitute with coconut sugar: Coconut sugar can be used as a 1:1 replacement for brown sugar and adds a caramel-like flavor to the cookies.
granulated sugar - Substitute with maple syrup: Maple syrup can be used as a liquid sweetener and adds a unique flavor to the cookies.
sunflower butter - Substitute with soy butter: Soy butter can be used as a nut-free alternative to sunflower butter and provides a similar creamy texture.
all purpose gluten free flour blend - Substitute with oat flour: Oat flour can be used as a gluten-free alternative and provides a slightly nutty flavor to the cookies.
baking soda - Substitute with baking powder: Baking powder can be used as a substitute for baking soda, but the quantity may need to be adjusted.
cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent similar to cornstarch.
chocolate chips - Substitute with carob chips: Carob chips can be used as a nut-free alternative to chocolate chips and provide a similar sweet flavor.
Presentation Ideas for Nut-Free Peanut Butter Chocolate Chip Cookies
Elevate the cookie: Place the cookie on a pristine white plate, ensuring it is the focal point of the presentation. Arrange the cookies in a circular pattern, slightly overlapping each other for a visually appealing display.
Garnish with elegance: Sprinkle a light dusting of powdered sugar over the cookies for a touch of sophistication. This adds a delicate, refined finish to the presentation.
Incorporate a touch of artistry: Drizzle a fine, zigzag pattern of melted chocolate over the cookies, creating an artistic and visually captivating element. This adds a luxurious touch to the overall presentation.
Accompany with a side: Serve the cookies alongside a quenelle of dairy-free vanilla bean ice cream, adding a contrasting element to the plate and enhancing the overall dessert experience.
Utilize a minimalist approach: Embrace simplicity by placing a single, vibrant edible flower next to the cookies, adding a pop of color and a touch of natural beauty to the presentation.
Create a symmetrical arrangement: Arrange the cookies in a straight line, ensuring equal spacing between each cookie for a balanced and visually pleasing presentation.
Incorporate a touch of gold leaf: Adorn the cookies with a delicate, edible gold leaf to add a luxurious and opulent touch, elevating the overall presentation to a new level of sophistication.
Present on a wooden platter: Serve the cookies on a polished wooden platter, adding a rustic and charming element to the presentation, creating a warm and inviting visual appeal.
Essential Equipment for Making Nut-Free Peanut Butter Chocolate Chip Cookies
Stand mixer: A stand mixer is a kitchen appliance used for mixing, beating, and kneading various food ingredients. It typically comes with various attachments for different tasks such as whipping, blending, and dough-making.
Paddle attachment: The paddle attachment is a component of a stand mixer used for mixing cookie dough, cake batter, and other similar mixtures. It has a flat, paddle-shaped head that helps in thoroughly combining ingredients without incorporating too much air.
Electric hand beaters: Electric hand beaters, also known as hand mixers, are handheld kitchen appliances used for mixing, whisking, and beating ingredients. They are convenient for smaller mixing tasks and offer portability and ease of use.
Rubber spatula: A rubber spatula is a flexible kitchen tool with a broad, flat, and usually rubber or silicone head. It is used for scraping, folding, and spreading ingredients, as well as for mixing and smoothing batters and doughs.
Mixing bowl: Mixing bowls are essential kitchen containers used for combining and mixing ingredients. They come in various sizes and materials, such as stainless steel, glass, and plastic, and are suitable for preparing and storing a wide range of recipes.
Small mixing bowl: A small mixing bowl is a smaller-sized bowl used for whisking, combining, and preparing smaller quantities of ingredients, such as creating flaxseed meal and water mixture or whisking together dry ingredients.
Whisk: A whisk is a kitchen utensil used for blending, whipping, and incorporating air into ingredients. It is commonly used for mixing liquids, beating eggs, and creating smooth, lump-free batters and sauces.
Baking sheet: A baking sheet, also known as a cookie sheet, is a flat, metal pan used for baking cookies, pastries, and other baked goods. It provides a flat surface for even heat distribution and is often lined with parchment paper for easy cleanup.
Parchment paper: Parchment paper is a non-stick paper used for lining baking sheets and pans to prevent food from sticking. It is also used for rolling out dough, wrapping foods for cooking, and creating disposable piping bags.
Wire rack: A wire rack, also known as a cooling rack, is a metal grid-like structure used for cooling baked goods, allowing air to circulate around the food to prevent sogginess and promote even cooling.
Food processor: A food processor is a versatile kitchen appliance used for chopping, slicing, shredding, pureeing, and mixing ingredients. It is equipped with various blades and attachments for different food preparation tasks.
Airtight freezer bag or container: An airtight freezer bag or container is used for storing and freezing food items to prevent freezer burn and maintain freshness. It helps preserve the quality of the cookies when storing them in the freezer.
Storage and Freezing Instructions for Nut-Free Peanut Butter Chocolate Chip Cookies
Once the cookies have cooled completely, store them in an airtight container at room temperature for up to 5 days. To keep them extra fresh, place a slice of bread in the container with the cookies. The bread will absorb any excess moisture and keep the cookies crisp.
For longer storage, freeze the cookies in an airtight freezer bag or container for up to 3 months. To prevent the cookies from sticking together, place a piece of parchment paper between each layer of cookies.
When you're ready to enjoy the frozen cookies, let them thaw at room temperature for about 30 minutes before serving. You can also warm them up in the microwave for a few seconds to restore their soft, gooey texture.
If you want to freeze the cookie dough for later use, roll the dough into balls and place them on a baking sheet lined with parchment paper. Freeze the dough balls until they're firm, then transfer them to an airtight freezer bag or container. When you're ready to bake, simply place the frozen dough balls on a lined baking sheet and bake as directed, adding a few extra minutes to the baking time.
To keep your nut-free alternative peanut butter chocolate chip cookies tasting their best, avoid storing them in the refrigerator. The cool temperature can cause the cookies to become dry and crumbly. Instead, store them at room temperature in an airtight container, away from direct sunlight and heat sources.
How To Reheat Leftover Nut-Free Peanut Butter Chocolate Chip Cookies
To reheat leftover nut-free alternative peanut butter chocolate chip cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet lined with parchment paper and bake for 5-7 minutes, or until they are warmed through and slightly crispy around the edges. This method will help restore the cookies' original texture and bring out the flavors of the sunflower butter and chocolate chips.
For a quicker option, you can use a microwave to reheat the cookies. Place them on a microwave-safe plate and heat them in 10-second intervals until they reach your desired temperature. Be careful not to overheat them, as this can cause the cookies to become too soft or rubbery.
If you prefer a softer, chewier texture, wrap the cookies in a slightly damp paper towel before microwaving them. This will help maintain their moisture and prevent them from drying out during the reheating process.
For a crispy exterior and a warm, gooey center, try using a toaster oven to reheat your nut-free alternative peanut butter chocolate chip cookies. Preheat the toaster oven to 350°F (175°C) and place the cookies directly on the rack. Heat for 3-5 minutes, or until they reach your desired level of warmth and crispiness.
If you have an air fryer, you can also use it to reheat your cookies. Preheat the air fryer to 350°F (175°C) and place the cookies in the basket, ensuring they are not touching each other. Heat for 2-3 minutes, or until they are warmed through and slightly crispy on the outside.
Interesting Trivia About Nut-Free Peanut Butter Chocolate Chip Cookies
Sunflower butter is a great nut-free alternative to peanut butter and is a good source of healthy fats and protein. It's a delicious and nutritious option for those with nut allergies or dietary restrictions.
Budget-Friendly Nut-Free Peanut Butter Chocolate Chip Cookies
The cost-effectiveness of this nut-free alternative peanut butter chocolate chip cookies recipe is quite high. The use of sunflower butter as a substitute for traditional peanut butter makes it more affordable and accessible for households with nut allergies. The ingredients are relatively common and can be found at most grocery stores. The approximate cost for a household of 4 people is around $10-$15, making it a budget-friendly treat. Overall, I would rate this recipe a solid 9 out of 10 for its cost-effectiveness and delicious outcome.
Are Nut-Free Peanut Butter Chocolate Chip Cookies Healthy?
The nut-free alternative peanut butter chocolate chip cookies recipe, while delicious, may not be the healthiest choice. Here's why:
- The recipe contains a significant amount of sugar (both brown and granulated), which can contribute to weight gain, tooth decay, and other health issues when consumed in excess.
- Coconut oil, although a popular alternative to butter, is high in saturated fat, which can raise LDL (bad) cholesterol levels and increase the risk of heart disease.
- The recipe relies on all-purpose gluten-free flour, which may be less nutritious than whole grain flours.
- Chocolate chips, while tasty, add extra sugar and calories to the cookies.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of sugar by using a natural sweetener like date paste or coconut sugar, which have a lower glycemic index.
- Replace some or all of the coconut oil with a healthier fat source, such as mashed avocado or Greek yogurt, to reduce the saturated fat content.
- Swap the all-purpose gluten-free flour with a nutrient-dense alternative like almond flour, coconut flour, or oat flour.
- Use dark chocolate chips with a high cocoa content (70% or above) instead of regular chocolate chips, as they contain more antioxidants and less sugar.
- Add in some chopped nuts, seeds, or dried fruits to boost the nutrient profile and provide a more satisfying texture.
- Reduce the portion size by making smaller cookies or enjoying them in moderation as an occasional treat rather than a daily indulgence.
Editor's Opinion on Nut-Free Peanut Butter Chocolate Chip Cookies
This nut-free alternative peanut butter chocolate chip cookies recipe is a delightful twist on the classic treat. The use of sunflower butter and coconut oil creates a rich and nutty flavor, while the combination of flaxseed meal and gluten-free flour provides a satisfying texture. The addition of allergen-free chocolate chips adds a sweet and indulgent touch. The recipe's clear instructions and thoughtful details ensure a successful outcome, making it a wonderful option for those with nut allergies or dietary restrictions. These cookies are a delicious and inclusive treat for all to enjoy.
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Why trust this Nut-Free “Peanut Butter” Chocolate Chip Cookies Recipe:
This recipe provides a delicious and satisfying alternative to traditional peanut butter cookies, perfect for those with nut allergies. The use of flaxseed meal as an egg replacer and sunflower butter as a nut-free alternative ensures a safe and flavorful treat for all. The inclusion of all purpose gluten free flour blend makes it suitable for those with gluten sensitivities. The careful mixing and chilling process ensures a perfect texture and flavor. With the addition of allergen free chocolate chips, these cookies are a delightful and trustworthy option for anyone seeking a nut-free, gluten-free, and delicious dessert.
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