Do you have nut allergies or know someone who does? Finding delicious baked goods that are safe to eat can be a challenge. But fear not, because we have you covered! Here are five nut-free baked goods recipes that are allergy-friendly and perfect for everyone to enjoy.
Imagine sinking your teeth into a warm, gooey chocolate chip cookie. The classic favorite is made even better when it's nut-free and packed with plenty of chocolate chips. These cookies are perfect for a sweet treat any time of the day.
If you're a fan of cupcakes, you'll love our light and fluffy vanilla cupcakes. These nut-free delights can be topped with your favorite frosting. Whether you prefer a classic buttercream or a cream cheese frosting, the choice is yours. Decorate them with sprinkles or add a surprise filling for an extra special touch.
Looking for a quick and easy breakfast option or a tasty snack? Our blueberry muffins are bursting with juicy blueberries. These moist and delicious treats are perfect for anyone with nut allergies. Grab one on your way out the door or enjoy them with a cup of tea in the afternoon.
When life gives you overripe bananas, make nut-free banana bread! This classic favorite is moist, flavorful, and perfect for using up those bananas that are past their prime. Whether you enjoy it for breakfast or as a comforting snack, this nut-free banana bread is sure to satisfy.
For a delightful dessert, try our nut-free strawberry shortcake. Layers of fluffy cake, fresh strawberries, and whipped cream create a heavenly combination. It's a perfect treat for any special occasion or summer gathering.
These recipes are not only nut-free, but they also don't compromise on taste or texture. You can enjoy these allergy-friendly treats with peace of mind, knowing that everyone can indulge safely. So go ahead, share them with friends and family, and spread the joy of nut-free baked goods.
Following are a few recommended recipes you can try at home. Happy baking!
Chocolate Chip Cookies
Indulge in the classic and irresistible taste of nut-free Chocolate Chip Cookies. These cookies are packed with gooey chocolate chips and are perfect for satisfying your sweet tooth at any time of the day.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 mins | 10 mins | 25 mins | Makes 24 cookies |
Ingredients:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed brown sugar
- 2 large eggs
- 1 teaspoon (5ml) vanilla extract
- 3 cups (360g) all-purpose flour
- 1 teaspoon (5g) baking soda
- 1/2 teaspoon (2.5g) salt
- 2 cups (340g) chocolate chips
- Optional: 1 cup (115g) chopped nuts (if no nut allergies)
Special Notes:
- Make sure the butter is softened at room temperature for easier mixing.
- You can use any type of chocolate chips, such as semisweet or milk chocolate, based on your preference.
- If there are no nut allergies, you can add 1 cup of chopped nuts for extra crunch and flavor.
Cooking Instructions:
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the chocolate chips until evenly distributed throughout the dough. If desired, add the chopped nuts as well.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are golden brown. The centers may appear slightly undercooked, but they will firm up as they cool.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
Serving Suggestions:
Enjoy these delicious nut-free Chocolate Chip Cookies with a glass of cold milk or a warm cup of coffee. They are perfect for dessert, snack time, or even as a homemade gift for friends and family. These cookies also make a great addition to bake sales or parties.
Vanilla Cupcakes
Indulge in these light and fluffy vanilla cupcakes that are nut-free and perfect for any occasion. Whether you're celebrating a birthday, hosting a party, or simply craving a sweet treat, these cupcakes are sure to satisfy your dessert cravings.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 mins | 20 mins | 35 mins | 12 cupcakes |
Ingredients
- 1 ½ cups (180g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick or 113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) whole milk
- Optional: Sprinkles or frosting for decoration
Cooking Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, decorate with your favorite frosting or sprinkle some colorful sprinkles on top for an extra festive touch.
Serving Suggestions
These vanilla cupcakes are versatile and can be enjoyed on their own or with your favorite frosting. They are perfect for birthdays, baby showers, or any celebration. Serve them at afternoon tea parties or bring them to potlucks and watch them disappear. These nut-free cupcakes are loved by kids and adults alike, making them a crowd-pleasing dessert option.
Blueberry Muffins
Indulge in the deliciousness of these nut-free blueberry muffins. Bursting with juicy blueberries, these moist and flavorful muffins are perfect for breakfast or as a snack. They are allergy-friendly, making them a great option for anyone with nut allergies.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 mins | 20 mins | 30 mins | 12 muffins |
Ingredients:
- 2 cups all-purpose flour (240g)
- 1/2 cup granulated sugar (100g)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (240ml)
- 1/4 cup unsalted butter, melted (57g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (225g)
- Special note: You can also use frozen blueberries, just make sure to thaw them and pat them dry before adding to the batter.
Cooking Instructions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, melted butter, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blueberries, being careful not to crush them.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions:
Enjoy these blueberry muffins warm or at room temperature. They are perfect for breakfast, brunch, or as a quick snack. Serve them with a pat of butter or a dollop of whipped cream for an extra treat. These muffins are also great for sharing with friends and family, and they make a lovely addition to picnics or potlucks.
Banana Bread
Indulge in the comforting flavors of this moist and flavorful nut-free banana bread. It's the perfect treat for breakfast or as a comforting snack. Whether you have nut allergies or not, this classic favorite will surely satisfy your cravings.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 mins | 1 hr | 1 hr 10 mins | 8 servings |
Ingredients
- 1 ¾ cups all-purpose flour (210g)
- 1 teaspoon baking soda (5g)
- ½ teaspoon salt (2.5g)
- ½ cup unsalted butter, softened (113g)
- 1 cup granulated sugar (200g)
- 2 large eggs
- 4 ripe bananas, mashed
- 1 teaspoon vanilla extract (5ml)
- ½ cup sour cream (120g)
- Optional: ½ cup chopped nuts or chocolate chips for added texture and flavor
Cooking Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract.
- Gradually add the dry ingredients to the banana mixture, alternating with the sour cream. Mix until just combined. Do not overmix.
- If desired, fold in the chopped nuts or chocolate chips for added texture and flavor.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serving Suggestions
Enjoy a slice of warm banana bread with a spread of butter or cream cheese for a delightful breakfast or afternoon snack. This recipe is also perfect for sharing with friends and family during brunch gatherings or potluck events.
Strawberry Shortcake
Indulge in the delightful flavors of this nut-free Strawberry Shortcake. Layers of fluffy cake, fresh strawberries, and whipped cream come together to create a perfect dessert for any special occasion or summer gathering.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 20 mins | 30 mins | 50 mins | 8 servings |
Ingredients
- 2 cups all-purpose flour (240 grams)
- 1/4 cup granulated sugar (50 grams)
- 1 tablespoon baking powder (12 grams)
- 1/2 teaspoon salt (2.5 grams)
- 1/2 cup unsalted butter, cold and cubed (113 grams)
- 3/4 cup whole milk (180 milliliters)
- 1 teaspoon vanilla extract (5 milliliters)
- 2 pounds fresh strawberries, hulled and sliced (900 grams)
- 1/4 cup granulated sugar, for strawberries (50 grams)
- 2 cups heavy cream (480 milliliters)
- 1/4 cup powdered sugar (30 grams)
- 1 teaspoon vanilla extract (5 milliliters)
Special Notes:
- You can use any type of cake flour for a lighter texture.
- Adjust the amount of sugar in the strawberries according to their sweetness.
- Feel free to add a splash of rum or strawberry liqueur to the strawberries for an adult twist.
Cooking Instructions
- Preheat the oven to 425°F (220°C). Grease and flour a round cake pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Pour in the milk and vanilla extract. Stir until just combined, being careful not to overmix.
- Transfer the dough onto a floured surface. Gently knead it a few times until it comes together. Pat the dough into a 1-inch thick round.
- Place the dough round into the prepared cake pan. Bake for 15-20 minutes or until golden brown. Remove from the oven and let it cool completely.
- In a separate bowl, toss the sliced strawberries with granulated sugar. Allow them to macerate for at least 30 minutes to release their juices.
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- To assemble, slice the cooled cake in half horizontally. Place the bottom layer on a serving plate. Spoon a generous amount of strawberries and their juices over the cake. Spread a layer of whipped cream on top. Repeat with the second layer of cake, strawberries, and whipped cream.
- Garnish with additional fresh strawberries if desired. Serve immediately or refrigerate until ready to serve.
Serving Suggestions
This Strawberry Shortcake is best enjoyed fresh, but you can refrigerate any leftovers for up to 2 days. Serve it as a delightful dessert for summer parties, birthdays, or any special occasion. It pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream.
