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 Nut-Free Chocolate Chip Cookies so that everyone with allergies could enjoy these classic cookies. This version has more of a crunch than the original. However, it still 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 requests for nut and coconut free recipes that these will do the trick! It can be hard to maintain a grain and nut-free lifestyle. Especially finding snacks and or recipes that will accommodate strict dietary needs. 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 denser. If your tahini is thick and not very runny, add in the 2 tablespoons that the book calls for! 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!

The guide will give you some insider tips and tricks to ensure that you get the best result. It will be helpful so you (or anyone!) can enjoy that fresh-out-of-the-oven taste that only a chocolate chip cookie can really deliver!

nut-free chocolate chip cookies on a white plate on a marble counter next to a glass of milk


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Watch my step-by-step video below!


Nut-Free Chocolate Chip Cookies


SERVES: 12 cookies

Cuisine: american

Category: dessert

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.

Keywords: nut-free, gluten-free, allergen friendly, food allergies, healthy recipes, paleo diet, clean eating, organic food, paleo diet, against all grain, cookbook, healthy desserts