Nut cookies recipe

(451 ratings)

These nut cookies take 15 minutes to cook and are under 200 calories per portion

nut cookies
(Image credit: Getty Images)
Preparation Time25 mins (plus chilling time)
Cooking Time15 mins (maybe 5 mins extra)
Cost RangeCheap
Nutrition Per PortionRDA
Calories199 Kcal10%
Fat12.5 g18%
Sugars9.4 g10%
Saturated Fat6.5 g33%
Protein2.4 g5%
Carbohydrates18.9 g7%

These nut cookies use six ingredients and are easy to make with children if you need a cheap activity to keep them busy! 

Once you’ve made a batch of our easy chocolate chip cookies, why not make these nutty treats too. You only need six ingredients and kids can help at every stage of the recipe. The only time you’ll need to take full control is to put the cookies in and out of the oven. 


  • 275g (9oz) plain flour
  • Pinch salt
  • 175g (6oz) unsalted butter
  • 125g (4oz) caster sugar
  • 100g milk chocolate drops
  • 100g brazil nuts, chopped




  1. To make the dough, tip the flour and salt into a bowl, add the butter, cut into pieces, and rub it into the flour until the mixture resembles fine breadcrumbs. Add the sugar to the bowl, and continue to work the mixture until it starts to bind together. Add the chocolate drops and nuts and work the mixture to form a dough.
  2. Roll the dough into a sausage shape about 5-7cm (2-2¾in) diameter, then wrap the roll in a piece of baking parchment and chill the dough well for at least 30 minutes, or overnight.
  3. When you're ready to bake, set the oven to 180C (160C fan, Gas 4).
  4. Cut the dough into slices about 1cm (½in) thick and place them on the lined baking sheet.
  5. Bake the cookies in the centre of the oven for about 15-20 minutes, until they are starting to turn light golden in colour. Remove the cookies from the oven and leave them to cool on the tray for a few minutes, then transfer them to a wire rack to cool completely.

Watch how to make our nut cookies 

Top tips for making nut cookies

We’ve used a combination of chocolate and brazil nuts but you can use only nuts if you prefer. You can also use a mixture of nuts if you prefer, any combination will work so experiment and find your favourite ratio. 

What are the best nuts for baking cookies?

Almonds and hazelnuts both have a delicious, distinctive flavour. Peanuts are technically legumes and not nuts but they are a good cheap option too. 

Should you roast nuts before adding to cookies?

There’s no need to roast your brazil nuts before baking. They cook for around 20 minutes in the oven and will develop a lovely toasted flavour during this time. 

Can you freeze nut cookies?

Once the dough is shaped into a log, you can wrap it and freeze for future baking. Use within a month and slice discs off as and when you need a warm cookie fix. You may need to add a couple of minutes to the cook time or you can defrost overnight if you prefer. 

Profile picture of Jessica Ransom
Jessica Ransom

“Kids will love helping to make these cookies and the crumbling together of the butter and flour is great for developing their fine motor skills. Let them tip the ingredients into the mixing bowl and depending on how old they are, you could let them use a cutlery knife to slice the dough into discs.”

If you're a frequent baker it's worth investing in a reusable silicone mat instead of using copious amounts of baking parchment. 

Extra Large Silicone Baking Mats Sheet - View at Amazon

Extra Large Silicone Baking Mats Sheet - View at Amazon

This mat is 71x51cm big and allows you to bake with confidence. It’s easy to clean and is suitable for the oven, microwave, freezer and dishwasher. 

Try our sugar cookies recipe next or these vanilla cookies are another easy choice. You might also like these Snickerdoodle cookies which are lightly spiced and delicious served warm or cool. 

Food & Recipes writer

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.

With contributions from