Soft Chewy Gluten-Free Chocolate Chip Cookies

My First Gluten-Free Cookie

I made these for my grandson Leo. He cannot have gluten. I was so nervous. But his smile was huge. He ate three right away.

I still laugh at that. Now I make them every week. They are his favorite. This matters because everyone deserves a sweet treat.

Why These Cookies Work

Peanut butter holds everything together. It makes the cookies soft and chewy. You do not need any fancy flours. Just one simple jar.

The trick is not to over-bake them. They might look a little soft. That is perfect. They firm up as they cool. Trust me on this.

A Little Cookie Secret

*Fun fact*: The chocolate chip cookie was an accident! A baker ran out of nuts. She used chocolate bits instead. She thought they would melt. But they held their shape. A happy mistake for us all.

What is your favorite kitchen mistake? Did it turn into something tasty? Tell me about it sometime.

Making Them Just Right

Use creamy peanut butter. The chunky kind makes the dough fall apart. And make sure your butter is soft. It mixes in much easier.

Let the dough balls sit on the hot pan. This is the most important step. It gives you that perfect chewy cookie. Doesn’t that smell amazing?

Sharing the Sweetness

Food is about love. It is about sharing. A plate of cookies can make a bad day better. This matters more than any recipe.

Who will you share these with? A friend? Your family? Maybe just yourself. That is a good choice too.

Your Cookie Questions

I love hearing from you. What is your dream cookie? More chocolate chips? Maybe some nuts? Let me know what you think.

I hope you try this recipe. It is so simple and so good. Let me know how yours turn out.

Ingredients:

Ingredient	Amount	Notes
Peanut butter	1 cup	Creamy
Butter	4 tablespoons	Softened
Granulated sugar	¼ cup
Brown sugar	½ cup	Lightly packed
Egg	1 large	Lightly beaten
Baking soda	½ teaspoon
Salt	¼ teaspoon
Vanilla extract	1 teaspoon
Milk chocolate chips	1 cup

My Favorite Gluten-Free Chocolate Chip Cookies

Let me tell you about these wonderful cookies. My grandson Leo can’t have gluten. I wanted to bake him something special. His face lights up every time I make these. They are so soft and chewy. You would never guess they are gluten-free. First, preheat your oven to 375°F. This gets everything nice and toasty. I always forget to turn it on first. Then I stand there waiting. Don’t be like me! (Hard-learned tip: set out your butter ahead of time. Soft butter mixes so much easier). Now, stir the peanut butter and softened butter together. Add both sugars next. The brown sugar makes them extra chewy. Then mix in the egg, baking soda, salt, and vanilla. Keep stirring until it’s all one happy family. I still laugh at that time I used chunky peanut butter. We had some crunchy cookies! Time for the best part: the chocolate chips. Stir in a whole cup of them. Try not to eat too much dough. I know it’s tempting! Drop little balls of dough onto your baking sheet. They don’t need to be perfect. Do you like nuts in your cookies? Share below! Bake them for 8 to 10 minutes. They will look a little soft in the middle. That’s the secret to a chewy cookie. Let them cool right on the pan. This helps them firm up perfectly. Then move them to a rack to cool completely. If you can wait that long! Cook Time: 10 minutes Total Time: 45 minutes Yield: 22 cookies Category: Dessert, Snack

Let’s Mix It Up!

I love a good classic cookie. But sometimes, a little change is fun. Here are a few twists on my usual recipe. Sunflower Seed Surprise: Use sunflower seed butter instead of peanut butter. It has such a lovely, nutty flavor. Double Dark Chocolate: Swap the milk chocolate chips for dark chocolate. Add two tablespoons of cocoa powder to the dough, too. M&M Magic: Use colorful M&Ms instead of chocolate chips. Perfect for a birthday or a holiday. Which one would you try first? Comment below!

Serving Them Up

A warm cookie is a joy all on its own. But I love serving them with a cold glass of milk. That is the classic way. For a real treat, crumble one over a bowl of vanilla ice cream. It’s so delicious. For a drink, cold milk is always my top pick. For the grown-ups, a nice cup of coffee goes beautifully. The bitter coffee and sweet cookie are a perfect match. Which would you choose tonight?

Keeping Your Cookies Happy

Let’s talk about keeping these cookies soft. They stay fresh in a sealed container for about five days. You can also freeze the dough for a quick treat later. Just roll the dough into balls and freeze them on a tray. Once frozen, pop them into a bag. I once forgot I had dough in the freezer. Finding it a month later felt like a treasure hunt! This matters because a little planning means you always have a sweet snack ready. It saves you time on busy days. Have you ever tried storing cookie dough this way? Share below!

Cookie Troubleshooting

Sometimes cookies can be tricky. If your cookies spread too much, your butter was probably too soft. I remember when my first batch turned into one giant cookie! Chilling the dough for 30 minutes fixes this. If they are too crumbly, your peanut butter might be the natural kind. Always use creamy peanut butter without oil on top. If they taste too salty, double-check your peanut butter. Some brands add more salt than others. Getting this right builds your confidence in the kitchen. It also makes your treats taste just perfect. Which of these problems have you run into before?

Your Quick Cookie Questions

Q: Are these cookies really gluten-free? A: Yes! Just ensure your baking soda and vanilla are certified gluten-free. Q: Can I make the dough ahead? A: Absolutely. It keeps in the fridge for two days or the freezer for months. Q: What can I use instead of peanut butter? A: Almond butter or sunflower seed butter work great. Q: Can I double this recipe? A: You sure can. It doubles beautifully for a bigger batch. Q: Any extra tips? A: *A fun fact: letting cookies cool on the pan is the secret to a chewy texture!* Which tip will you try first?

Share Your Baking Joy

I love hearing about your kitchen adventures. These cookies have brought my family so much joy. I hope they do the same for yours. Please share your beautiful creations with everyone. Have you tried this recipe? Tag us on Pinterest! Happy cooking! —Elowen Thorn.