15 Baking Recipes for Delicious Nut-Free Desserts You’ll Love

You're about to discover a game-changer for dessert lovers with nut allergies. You'll find unique alternatives, like sunflower seed butter, in these recipes. Your dessert options are about to expand, and it's getting interesting.

1. Scrumptious Chocolate Chip Cookies

Scrumptious Chocolate Chip Cookies are a classic dessert option.

Ingredients

• 1 cup sunflower seed butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup semisweet chocolate chips

Instructions

1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. Whisk together the sunflower seed butter, granulated sugar, and brown sugar.
4. Beat in the eggs and vanilla extract.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients and mix until combined.
7. Stir in the chocolate chips.
8. Drop rounded tablespoonfuls of the dough onto the prepared baking sheet.
9. Bake for 10-12 minutes or until lightly golden brown.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

2. Fresh Fruit Tarts

Fresh fruit tarts are a delicious nut-free dessert option.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 cup unsalted butter, chilled
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup mixed fresh fruit

Instructions

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour and confectioners' sugar.
3. Add the cold butter and use a pastry blender to work it into the flour mixture.
4. Press the mixture into a disk, wrap in plastic, and refrigerate for 30 minutes.
5. Roll out the dough on a lightly floured surface to a thickness of 1/8 inch.
6. Transfer the dough to a 9-inch tart pan with a removable bottom.
7. In a small bowl, whisk together granulated sugar, eggs, and vanilla extract.
8. Arrange the fresh fruit on top of the tart dough.
9. Pour the sugar and egg mixture over the fruit.
10. Bake for 40-50 minutes, or until the filling is set and the crust is golden brown.
11. Allow the tart to cool completely before serving.

3. Vanilla Panna Cotta

Vanilla Panna Cotta is a creamy and rich dessert made with vanilla and cream.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp kosher salt

Instructions

1. Combine heavy cream, whole milk, granulated sugar, and kosher salt in a medium saucepan.
2. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the mixture from the heat and stir in vanilla extract.
4. Let the mixture cool to room temperature.
5. Pour the mixture into small individual serving cups.
6. Refrigerate the Panna Cotta for at least 4 hours or overnight until set.
7. Serve chilled, garnished with fresh fruit or a drizzle of honey if desired.

4. Lemon Bars

Tangy and sweet lemon bars perfect for a nut-free dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup confectioners' sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice

Instructions

1. Preheat oven to 350°F and line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together flour, granulated sugar, and confectioners' sugar.
3. Add softened butter to the bowl and mix until a crumbly crust forms.
4. Press the crust mixture into the prepared baking dish.
5. Bake the crust for 20-25 minutes or until lightly golden.
6. In a large bowl, whisk together eggs, lemon zest, and lemon juice.
7. Pour the lemon mixture over the baked crust and smooth the top.
8. Bake for an additional 20-25 minutes or until the filling is set.
9. Allow the bars to cool completely in the pan before cutting into squares and serving.

5. Coconut Macaroons

Chewy coconut macaroons are a classic nut-free dessert option.

Ingredients

• 1 1/2 cups sweetened shredded coconut
• 1/4 cup granulated sugar
• 1/4 cup unsweetened coconut milk
• 2 large eggs
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the coconut, sugar, and salt.
3. In a separate bowl, whisk together the coconut milk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until a dough forms.
5. Scoop the dough into balls, about 1 inch in diameter, and place on the prepared baking sheet.
6. Bake for 18-20 minutes, or until the edges are lightly golden brown.
7. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

6. Cinnamon Sugar Donuts

Sweet cinnamon sugar donuts are a classic dessert treat.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup whole milk
• 2 teaspoons active dry yeast
• 1/4 teaspoon salt
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon ground cinnamon
• Confectioners' sugar, for dusting

Instructions

1. Preheat the oil in a deep frying pan to 350°F.
2. In a large bowl, whisk together flour, sugar, and yeast.
3. In a separate bowl, whisk together milk, egg, and melted butter.
4. Slowly pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.
5. Using a piping bag, pipe the batter into donut shapes.
6. Fry the donuts for 2-3 minutes on each side, until golden brown.
7. Remove the donuts from the oil and place them on a paper towel-lined plate to drain excess oil.
8. In a small bowl, mix together granulated sugar and cinnamon.
9. Toss the warm donuts in the cinnamon sugar mixture to coat.
10. Dust the donuts with confectioners' sugar before serving.

7. Raspberry Sorbet

Raspberry Sorbet is a revitalizing dessert made with fresh raspberries and a touch of sugar.

Ingredients

• 2 cups fresh raspberries
• 1 cup granulated sugar
• 1 cup water
• 1 tablespoon lemon juice

Instructions

1. Rinse the raspberries and pick out any stems or debris.
2. In a blender or food processor, puree the raspberries until smooth.
3. In a medium saucepan, combine the sugar and water and heat over medium heat, stirring until the sugar dissolves.
4. Bring the sugar mixture to a boil, then reduce the heat and simmer for 5 minutes.
5. Strain the raspberry puree through a fine-mesh sieve into the sugar mixture.
6. Add the lemon juice and stir to combine.
7. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours.
8. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
9. Once the sorbet is frozen, transfer it to an airtight container and store in the freezer.

8. Brown Sugar Blondies

Rich and buttery blondies with a sweet brown sugar flavor.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup white granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C) and line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter and sugars until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Gradually mix in the flour mixture until just combined.
6. Pour the batter into the prepared baking pan and smooth the top.
7. Bake for 25-30 minutes or until the edges are lightly golden brown.
8. Remove from the oven and let cool completely in the pan before cutting into bars.

9. Creamy Caramel Bars

Rich caramel filling on a shortbread crust, topped with a creamy layer.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup caramel sauce
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350°F and line an 8-inch square baking dish with parchment paper.
2. Prepare the shortbread crust by whisking together flour, confectioners' sugar, and granulated sugar in a medium bowl.
3. Add the softened butter to the bowl and mix until a crumbly dough forms.
4. Press the dough evenly into the prepared baking dish and bake for 20-25 minutes, or until lightly golden.
5. Remove the crust from the oven and let it cool completely.
6. Drizzle the caramel sauce over the cooled crust and refrigerate for 30 minutes.
7. In a medium bowl, whip the heavy cream until stiff peaks form.
8. Add the vanilla extract and salt to the whipped cream and mix until combined.
9. Spread the whipped cream over the caramel layer and refrigerate for at least 2 hours.
10. Cut into bars and serve chilled.

10. Orange Creamsicle Cheesecake

Creamy orange cheesecake with a vanilla cookie crust and orange glaze.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 pounds cream cheese, softened
• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 cup orange juice
• 1/4 cup orange zest

Instructions

1. Preheat oven to 325°F and prepare a water bath.
2. Mix crust ingredients and press into a springform pan.
3. Beat cream cheese and sugar, then add eggs one at a time.
4. Stir in sour cream, vanilla, orange juice, and zest.
5. Pour filling into crust and bake for 50-60 minutes.
6. Cool cheesecake completely and refrigerate for 4 hours.
7. Drizzle with orange glaze and serve chilled.

11. Soft Baked Sugar Cookies

Soft baked sugar cookies are a classic dessert favorite, chewy and sweet.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• Colored sugar or sprinkles for decoration

Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl.
3. In a large bowl, use an electric mixer to cream together butter and sugars until light and fluffy.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually mix in the dry ingredients until a dough forms.
6. Roll out dough to 1/4 inch thickness and cut into desired shapes.
7. Place cookies on the prepared baking sheet, leaving 2 inches of space between each cookie.
8. Bake for 10-12 minutes or until edges are lightly golden.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. Decorate with colored sugar or sprinkles, if desired.

12. Banana Bread Pudding

Moist banana bread pudding with a sweet caramel sauce.

Ingredients

• 4 cups stale bread
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, melted
• 2 large ripe bananas, sliced
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350°F.
2. In a large bowl, whisk together eggs, sugar, and heavy cream.
3. Add melted butter, sliced bananas, vanilla extract, cinnamon, and salt to the bowl.
4. Tear bread into small pieces and add to the bowl, stirring until bread is well coated.
5. Pour mixture into a 9x13 inch baking dish and let it sit for 10 minutes.
6. Bake for 35-40 minutes or until golden brown.
7. Remove from oven and let cool for 10 minutes before serving.

13. Peach Crisp

Warm peach crisp is a delicious nut-free dessert perfect for any occasion.

Ingredients

• 3 cups fresh peaches, sliced
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup butter, melted

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix together peaches, granulated sugar, flour, cinnamon, nutmeg, and salt.
3. Transfer the peach mixture to a 9x9 inch baking dish.
4. In another bowl, mix together oats and brown sugar.
5. Add the melted butter to the oat mixture and stir until crumbly.
6. Spread the oat mixture evenly over the peach filling.
7. Bake for 40-45 minutes or until the topping is golden brown.
8. Serve warm, topped with vanilla ice cream or whipped cream if desired.

14. Chocolate Fudge Brownies

Rich, fudgy brownies with a deep chocolate flavor.

Ingredients

• 1 and 1/2 sticks of unsalted butter
• 2 cups of sugar
• 4 large eggs
• 1/2 cup of unsweetened cocoa powder
• 1 teaspoon of vanilla extract
• 1 and 1/4 cups of all-purpose flour
• 1 teaspoon of salt
• 1 cup of semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350°F and grease an 8-inch square baking pan.
2. Melt the butter and sugar in a medium saucepan over low heat, stirring occasionally.
3. Remove the saucepan from the heat and stir in the cocoa powder until it is well combined.
4. Let the mixture cool slightly, then stir in the vanilla extract and eggs one at a time.
5. Add the flour and salt to the saucepan and stir until just combined.
6. Stir in the chocolate chips.
7. Pour the batter into the prepared baking pan and smooth the top.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
9. Let the brownies cool completely in the pan before cutting into squares and serving.

15. Vanilla Bean Crème Brûlée

Rich and creamy vanilla dessert topped with caramelized sugar.

Ingredients

• 2 1/2 cups heavy cream
• 1 cup granulated sugar
• 1/2 cup whole milk
• 1/4 teaspoon kosher salt
• 1/2 teaspoon vanilla extract
• 1/2 vanilla bean, split lengthwise
• 3 large egg yolks

Instructions

1. Preheat oven to 300°F (150°C).
2. In a medium saucepan, combine cream, sugar, milk, and salt.
3. Cook over medium heat, stirring occasionally, until sugar dissolves.
4. Remove from heat and stir in vanilla extract and scraped vanilla bean.
5. In a separate bowl, whisk together egg yolks.
6. Gradually add warm cream mixture to egg yolks, whisking constantly.
7. Pour mixture into ramekins and place in baking dish.
8. Add hot water to baking dish to come halfway up sides of ramekins.
9. Bake for 25-30 minutes or until set.
10. Remove from water bath and let cool to room temperature.
11. Cover and refrigerate for at least 2 hours.
12. Sprinkle sugar over top of each ramekin and caramelize with a kitchen torch.

Conclusion

You'll be craving more of these nut-free desserts, but can you resist the temptation of trying them all? From scrumptious cookies to decadent brownies, the possibilities are endless. Which recipe will you try first, and what delicious surprise will you discover next? Your taste buds are in for a thrilling adventure, and it's just beginning.