6 Flourless Peanut Butter Cookies (Guest Post)

Happy Labor Day! I'm thrilled to introduce you to the friend who inspired me to start blogging through her 365 photo project in 2010. Emily is a very talented photographer and baker, and she still inspires me in both blogging and life. 

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Hello readers! My name is Emily and today I have the privilege of guest blogging here at She Learns As She Goes. Kelli is one of the coolest, sweetest people that I'm lucky to know and I'm honored that she asked me to write something for you guys!

Some quick tidbits about me:

Born and raised in Florida, married my best friend in Tennessee, and now currently living in the beautiful state of Utah. Some of my favorite things are beaches, fresh seafood, flip-flops, roller coasters, and Harry Potter. Hobbies include photography, baking, piano playing, and getting lost in a good fiction novel. I occasionally keep a food blog (Just Give Me Cake) and I also write a general lifestyle/personal blog over here. Feel free to come say hi! I adore meeting new friends.

So, to the topic at hand. I decided to share a cookie recipe with you today, and it's probably one of the simplest and best cookie recipes I could ever share. Why? Well, let me count the ways! They’re one-bowl. They’re composed of only five ingredients. They’re flourless. The whole process takes under 20 minutes. Shall I go on? Oh yeah, THEY'RE DELICIOUS. I debated calling them "Super Easy 5 Ingredient One Bowl Flourless Ooey Gooey Peanut Butter Cookies" but decided that might just be a little too wordy. Ok, fine. A lot wordy.

There are versions of this recipe all over blogland, and there are lots of ways you could experiment with it to make it even better. I just really appreciate the simplicity of this one.

Flourless Peanut Butter Cookies
Makes 1 dozen

1 cup creamy peanut butter (I used Jif - I'm not sure how well an organic brand would hold up)
1/4 cup white sugar
1/2 cup light brown sugar
1 large egg
1 tsp. vanilla extract

- Preheat oven to 350 degrees.
- Mix all ingredients in one bowl on medium speed until well blended.
- Spoon dough (about the size of a golf ball) onto ungreased cookie sheet
- Dip a fork in some additional white sugar, and gently smash each spoonful of cookie dough until it's flat, using the fork horizontally and vertically so it creates little grooves on top, dipping occasionally back into the white sugar as needed.
- Bake for approximately 10 minutes (may be more or less depending on the size of your spoonfuls). The cookies are done when they are browned on the bottom and edges but still seem puffy and undercooked on top. Let them rest on the cookie sheet for about 5 minutes before transferring to a wire rack to cool completely.

And that's it! Thank you so much for taking the time to read my guest post and I really hope you enjoy the cookies! :)

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Emily get bonus points because these cookies would be perfect for a last-minute Labor Day treat!

Check out Emily's awesome personal photography here, and more of her amazingly simple recipes here. Look around, stay awhile, and be sure to say hello! :)