Nut-Free Chocolate Chip Cookies

The Real Deal Chocolate Chip Cookies recipe from my book Against All Grain continues to be one of the most frequently made and loved, but I wanted to create a nut-free and coconut-free alternative with an egg-free option so that everyone with allergies could enjoy these classic cookies. This version has more of a crunch than the original but has the same gooey, chocolaty center characteristic of a good CCC!

These Nut-Free Chocolate Chip Cookies can be found in my book Meals Made Simple (page 280), but I am sharing it with you all here on the blog! I get so many request for nut-free and coconut free recipes, and I think these do the trick! I know how hard it can be to be grain-free and nut-free so I hope these Real Deal Chocolate Chip Cookies 2.0 satisfy your sweet tooth!

I have recently been leaving the ghee out of the recipe so the batter is a little more thick. If your tahini is thick though and not very runny, definitely add in the 2 tablespoons that is called for in the book! The type of tahini you use can make all the difference on whether these cookies flatten out or not, so also be sure to see my troubleshooting guide here!


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Watch my step-by-step video below!


Nut-Free Chocolate Chip Cookies


SERVES: 12 cookies

PREP TIME: 10 mins

COOK TIME: 12-15 mins TOTAL TIME: 22 mins


*To make the flax-egg: Combine 1 tablespoon finely ground golden flaxseed with 3 tablespoons warm water. Allow the mixture to thicken for 15 minutes in the refrigerator before using. Note that the cookies in the photo were made with an egg white; the flax-egg version looks slightly different.


  1. Preheat the oven to 350°F.
  2. In the bowl of a stand mixer or using an electric hand mixer, beat the egg white or flax-egg, coconut crystals, and honey on medium speed until smooth.
  3. Add the tahini, arrowroot powder, vanilla, salt, and baking soda and beat on medium speed for 15 seconds, then on high for 15 seconds, until well incorporated. Stir in the chocolate chips. Refrigerate the dough for 1 hour or in the freezer for 15 minutes.
  4. Drop spoonfuls of dough onto a baking sheet. Bake for 12 to 15 minutes, until golden brown. Allow to cool on a wire rack.

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