Nut-free chewy chocolate chip cookies
Chewy, nut-free chocolate chip cookies with golden syrup and porridge oats for extra chew — crisp edges and soft centres, perfect for packed lunches.
These are the sort of cookies everyone will ask for twice — chewy, slightly sticky centres, crisp edges and absolutely no nuts. Built for lunchboxes, playdates and anyone with a nut allergy who still wants indulgence.
The golden syrup and porridge oats give a chewiness that keeps these cookies from going flat and a good texture contrast with the chocolate. Quick to make, easy to scale and reliably popular — what’s not to love?
Ingredients
- 225 g unsalted butter — softened
- 200 g soft light brown sugar
- 100 g caster sugar
- 1 large egg
- 5 ml vanilla extract
- 15 ml golden syrup
- 300 g plain flour
- 5 ml bicarbonate of soda
- 5 ml fine salt
- 50 g porridge oats — rolled, for chew and texture
- 200 g chocolate chips — milk or dark, check label for nut-free facility
Equipment
- baking tray
- baking parchment
- cooling rack
- kitchen scales
- stand mixer or hand mixer (optional)
Instructions
Preheat the oven to 180°C fan/200°C conventional. Line two baking trays with baking parchment.
In a large bowl or stand mixer, beat the unsalted butter, soft light brown sugar and caster sugar together until pale and fluffy, about 3–4 minutes.
Beat in the large egg, then add the vanilla extract and golden syrup and mix until combined, about 30–60 seconds.
Sift the plain flour and bicarbonate of soda into a bowl with the fine salt. Fold the dry ingredients into the wet mixture until just combined, then stir in the porridge oats and chocolate chips.
Cover the bowl with cling film and chill the dough in the fridge for 60 minutes to firm up; this helps the cookies keep their shape and develop flavour.
Using two teaspoons or a tablespoon, scoop level portions of dough (you should get about 24) and place them 5 cm apart on the prepared trays. Press a few extra chocolate chips on top of each mound for a pretty finish.
Bake the first tray in the preheated oven for 12 minutes until edges are golden but centres still look soft. Remove and leave on the tray to set for 5 minutes.
Transfer the cookies to a cooling rack. Place the second tray in the oven and bake for 12 minutes, then allow those to rest on the tray for 5 minutes before transferring to the rack.
Tips
- Check the label on chocolate chips for nut-free facility statements if baking for someone with a severe allergy.
- Chill the dough for the full 60 minutes whenever possible — it greatly reduces spreading and deepens flavour.
- Scoop evenly (a tablespoon measure or small ice cream scoop helps) so cookies bake uniformly.
- Remove cookies when the centres still look slightly underbaked; they firm up on the hot tray and stay chewy.
- Store in an airtight tin for up to 4 days at room temperature; freeze baked cookies for up to 1 month.
Substitutions
golden syrup → maple syrup, same quantity
Noticeably differentchocolate chips → chopped chocolate, 200 g
Stays closeporridge oats → extra 25 g plain flour (omit oats), same total weight adjustment
Noticeably different
Nutrition
Per serving · estimated
- 225
- Calories
- 2 g
- Protein
- 28 g
- Carbs
- 12 g
- Fat
- 2 g
- Fibre
- 14 g
- Sugar
- 80 mg
- Sodium
FAQ
Can I make the dough ahead of time?
Yes. The dough keeps in the fridge for up to 48 hours or can be frozen in portions for 3 months. Bake from frozen — add a minute or two to the bake time.
How can I make these crunchier?
Use slightly less golden syrup (or omit) and bake for an extra 1–2 minutes, but watch carefully — they can go from crisp to hard quickly.
My cookies spread too thin. Why?
Common causes: butter too soft/melting, dough not chilled, or overworking the dough. Chill for the full 60 minutes and keep butter just softened, not oily.
Are these suitable for nut-allergic guests?
The recipe itself uses no nuts, but always check all packaged ingredients (especially chocolate) for manufacturing warnings if cooking for someone with severe allergies.
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