How To Make Giant Nut-Free Chocolate Chunk Cookies (Safe for School & Still Gooey!)

How To Make Giant Nut-Free Chocolate Chunk Cookies (Safe for School & Still Gooey!)

No nuts, no worries, no flavor sacrificed. These giant nut-free cookies are soft in the center, crispy on the edges, and packed with chocolatey goodness—without a trace of tree nuts or peanuts. Perfect for lunchboxes, school parties, or just a late-night mom treat you don’t have to share.

Ingredients:

• 1 cup unsalted butter or allergy-safe vegan butter (softened)
• 1 cup brown sugar (packed)
• ½ cup cane sugar or organic white sugar
• 2 large pasture-raised eggs
• 1 tablespoon vanilla extract
• 2½ cups all-purpose flour (or gluten-free 1:1 blend if needed)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon sea salt
• 1½ cups nut-free chocolate chips (check labels!)
• 6–8 large nut-free chocolate chunks or safe chocolate bar squares

Optional Add-Ins:

• ½ cup allergy-safe sunflower seed or oat-based chocolate candies
• Sprinkle of cinnamon or sea salt flakes on top

Instructions:

1. Preheat & Prep: Set oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Cream Butter & Sugar: Beat softened butter with sugars until creamy and fluffy.

3. Add Eggs & Vanilla: Mix in the eggs one at a time, then stir in vanilla.

4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add gradually to the wet ingredients and mix until a soft dough forms.

5. Add Chocolate: Fold in the chocolate chips evenly.

6. Shape the Cookies: Scoop a large ball of dough (about 1/3 cup), flatten slightly, press a chocolate chunk into the center, then wrap dough around it to cover.

7. Bake: Bake for 12–15 minutes or until edges are golden but centers look slightly soft. Let cool on the tray 5–10 minutes before moving.

8. Cool & Enjoy: Serve warm for gooey center joy—or store in an airtight container for up to 3 days.

Tips:

• Double Batch, Half the Work: Make a big batch, freeze the dough balls, and bake straight from frozen.
• School-Safe Reminder: Use chocolate chips certified nut-free (look for brands like Enjoy Life or MadeGood).
• Flavor Boost: A sprinkle of sea salt before baking levels up the flavor without adding allergens.

⚠ Warning: Always double-check all ingredients (including chocolate and butter alternatives) for cross-contamination warnings, especially for school-safe baking.