Nut-Free Bird's Nest
Delight in the chewy, coconut-infused goodness of Nut-Free Bird's Nest cookies, a nut-safe twist on the classic treat! These delightful cookies feature a buttery oatmeal and shredded coconut dough, offering a hearty texture and natural sweetness without a single nut in sight—perfect for allergy-friendly baking. Each cookie is crafted into a charming “nest” and filled with a jewel-like dollop of seedless raspberry jam, creating a visually stunning and flavor-packed dessert. With just 20 minutes of prep time and a quick bake, this wholesome recipe is great for everyday indulgence or special occasions. Keep it simple, nut-free, and irresistibly delicious!
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Ingredients
- 100 grams unsalted butter
- 150 grams granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 150 grams rolled oats
- 100 grams shredded unsweetened coconut
- 120 grams seedless raspberry jam
Directions
Step 1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes using a hand mixer.
Step 3
Add in the vanilla extract and the eggs, one at a time, beating well after each addition until fully incorporated.
Step 4
In another bowl, whisk together all-purpose flour, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Step 6
Fold in the rolled oats and shredded coconut using a spatula until evenly distributed throughout the dough.
Step 7
Using a tablespoon or a small cookie scoop, drop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Using the back of a teaspoon or your thumb, make an indentation in the center of each cookie to form the 'nest'. Make sure the sides are built up enough to hold the filling.
Step 9
Fill each indentation with a small amount of seedless raspberry jam, about 1/2 teaspoon per cookie.
Step 10
Bake in the preheated oven for 12-15 minutes or until the edges of the cookies are golden brown.
Step 11
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Serve and enjoy!
Nutrition Facts
| Serving size | (931.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3728.8 |
| Total Fat 172.3g | 0% |
| Saturated Fat 112.3g | 0% |
| Cholesterol 593.4mg | 0% |
| Sodium 1855.6mg | 0% |
| Total Carbohydrate 509.7g | 0% |
| Dietary Fiber 39.2g | 0% |
| Total Sugars 218.1g | |
| Protein 65.9g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 211.2mg | 0% |
| Iron 21.9mg | 0% |
| Potassium 1372.0mg | 0% |
Source of Calories