Peanut Butter Fudge Cookies Recipe

To make peanut butter fudge cookies gluten-free, simply use gluten-free oats or oat flour in place of regular oats. Ensure that all other ingredients, like the peanut butter and sugars, are also gluten-free. This way, you can enjoy these delicious cookies without any gluten!

If you don't have brown sugar, you can substitute it with an equal amount of coconut sugar or white sugar for a slightly different flavor. For the egg, you can use a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) as a vegan alternative. Additionally, if you want to skip the chocolate chips, you can add chopped nuts or dried fruit for a different twist.

To store leftover peanut butter fudge cookies, place them in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can freeze them. Just make sure to layer them with parchment paper and store them in a freezer-safe bag or container. They can last up to three months in the freezer!

Peanut butter fudge cookies pair wonderfully with a glass of cold milk or a scoop of vanilla ice cream for a classic treat. You can also serve them alongside fresh fruit like bananas or strawberries for a refreshing contrast. For a more indulgent dessert platter, consider adding brownies or chocolate chip cookies to complement the rich peanut butter flavor.

To bake peanut butter fudge cookies, first preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Mix together the peanut butter, sugars, egg, baking soda, and vanilla until smooth. If desired, fold in chocolate chips and oats. Scoop tablespoon-sized balls of dough onto the baking sheet, flatten them slightly with a fork, and bake for 10-12 minutes until the edges are golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.