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3 Ingredient Cookies? It's true and they are soooooo good!

3 Ingredient Cookies: Three AMAZING Recipes!

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Hi Bold Bakers!

Sometimes, being Big and Bold means going over the top! Stacked layer cakes, complex flavors and fancy techniques are all standard fare at this point But the more I bake, the more I find how much all the great bakers and eaters out there also appreciate some simple classic treats as well. Each week, I look forward to sharing some new recipe ideas, but this week I’ve decided to show you all how to take some old favorites and transform them into something super simple and approachable! I’ve created 3 amazing cookie recipes that take our classic favorites and pare them down, using only 3 basic ingredients, and only taking about 30 minutes from the measuring bowl to your mouth!

No cookie repertoire is complete without a Peanut Butter Cookie Recipe. My recipe is easy as can be. These bake up to be lovely and impressive with the classic cross hatch pattern on top and they’re sure to be a crowd pleaser.

My next 3 ingredient cookie recipe is actually just 2! I don’t think I’ve ever made anything as simple and satisfying as my Coconut Macaroons. These are made with sweetened condensed milk and coconut, baked to a lovely golden brown then dipped in chocolate, making it 3 ingredients. These are full of coconut flavor, super chewy, and perfectly sweet. This is the last macaroon recipe you will ever try.

My last 3 ingredient cookie recipe is an Oatmeal Chocolate Chip Cookie. I love anything that has toasty oats like my homemade Hob-Nob cookies. These are beyond simple and naturally healthy, as they’re free from oil, added sugar or dairy! The magic ingredient in these cookies is banana. That’s right, 2 bananas, oats and chocolate chips are all you need. Reading this right now, you’re just 15 minutes in the oven and 3 ingredients away from any one of these absolutely gorgeous cookies. Enjoy!

3 Ingredient Coconut Macaroons

Condensed milk, coconut and chocolate! It could not be simpler. Get my 3 Ingredient Coconut Macaroons recipe.
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3 Ingredient Peanut Butter Cookies

This simple cookie will transport you back to your childhood in one bite. Get the 3 Ingredient Peanut Butter Cookies recipe.

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3 Ingredient Oatmeal Chocolate Chip Cookies

Once you try these, you will need more than 3 reasons NOT to make them again! Get my 3 Ingredient Oatmeal Chocolate Chip Cookie recipe.

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Get 3 Free Snacks from NatureBox

I’m excited to partner with NatureBox to bring you these recipes. NatureBox creates delicious snacks made with high-quality, simple ingredients. Visit naturebox.com and get 3 FREE SNACKS with your first order! Also, you’ll find my favorite snacks listed on that page. NatureBox only delivers in the U.S. at this time but let me know in the comments below if you want to get NatureBox snacks in your country and I will let them know.

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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44 Comments

  1. shubhangi.srivastava on August 21, 2017 at 1:27 am

    Hi Gemma,
    Never thought there could be a sweet treat so good without butter, sugar or flour. I tried oats and banana cookie and it turned out so delicious. Excellent concept! 🙂
    Next i am going to try the 3 ingredient coconut macaroons.Can you please tell me if I can grate fresh coconut for it instead of using desiccated coconut.

    • Gemma Stafford on August 21, 2017 at 2:14 am

      Hi there,
      No! you will need a dried coconut for these, i think the fresh coconut will give a different result. You could of course try this too! It is worth the experiment,
      Gemma 🙂

  2. naimairfankh on July 29, 2017 at 8:53 am

    Can i use oreo butter or almond butter to replace peanut butter

    • Gemma Stafford on July 30, 2017 at 3:26 am

      Hi there,
      sure you can!
      Do experiment with this, and let us know how you get on,
      Gemma 🙂

      • naimairfankh on August 1, 2017 at 6:14 am

        Oreo butter cookies failed. The batter was too thin. So i had to make cake instead of cookies. I tried putting batter in freezer for some time but didn’t work.

        • Gemma Stafford on August 3, 2017 at 3:03 am

          Hi there,
          You added too much liquid for your flour. You add sufficient to bring the dough together, then stop! Flour in different places behaves in different ways, depending on a lot of factors. Do try it again,
          Gemma 🙂

          • naimairfankh on August 3, 2017 at 3:09 am

            Maybe i used more egg. I will if i try it again with maybe peanut butter.



  3. Bam Nye on July 24, 2017 at 5:55 pm

    So I baked the oatmeal cookies and the peanut butter cookies. The oatmeal ones turned out great and I love them, though the peanut butter ones didn’t do as well. I burnt them a bit, which is my fault but is still okay because I would’ve liked them a bit more crunchy anyway, but the main problem is the firmness of the dough. When I baked them they flattened out really thin and I lost the cool fork design. I think this is why they got burnt I the first place. Do you think I mixed the dough too long? Too short? I followed the recipe to the best of my abilities. What do you think I should do next time to make sure they hold their shape?

    • Gemma Stafford on July 25, 2017 at 2:55 am

      Hi there,
      It sounds like there was a little too much fat in the dough, or a little too little flour. This will cause the cookies to spread. do try this again,
      Gemma 🙂

      • Sharon Downey on July 25, 2017 at 3:09 am

        When making the peanut butter cookies make sure you use regular peanut butter and not the peanut butter spread. The peanut butter spread has extra oil added to it, which would make your cookies flatten out too much while baking.

        • Gemma Stafford on July 25, 2017 at 3:15 am

          Hi Sharon,
          Many thanks for this input, this makes great sense, it did not occur to me! I appreciate you bold bakers helping each other out. The forum here will be up and running soon, all help is very welcome,
          Gemma 🙂

  4. Carolyn cruckshank on July 22, 2017 at 7:20 am

    Hi I live in Jamaica ? you recipes I try your pizza my kids love it my problem is I’m not seeing the measurement on the three ingredients cookies how much peanut butter, oats,or coconut and the milk must I use can let me know plz follower carolyn

  5. Hailey on June 21, 2017 at 7:02 am

    Hi Gemma! I have been a big fan of yours for a while and are amazed by these cookies! I am trying to make the peanut butter cookies as a gift for a friend, but her brother has a peanut allergy and so peanuts are strictly forbidden in their house. The closest substitute that I have is cookie butter…will that work?

    • Gemma Stafford on June 22, 2017 at 9:14 am

      for sure cookie butter will work. Nutella will also work if it is not a hazelnut allergy 🙂

  6. Peenal Jaichand on June 5, 2017 at 5:38 am

    Can I replace egg in the third recipe with banana

    • Gemma Stafford on June 5, 2017 at 6:32 am

      Hi there,
      Do check out the egg substitute chart here (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/). you can choose your substitute. You may need to experiment to find the one which suits your taste. Flax seeds, which are milled, and soaked in a little cold water, are a good one too!
      Gemma 🙂

      • Peenal Jaichand on June 5, 2017 at 8:30 am

        Thanks you Gemma that is so sweet of you ??☺️?

  7. Gina on May 24, 2017 at 4:21 am

    I made all three exactly as the only one that was good was the coconut ones. The others 2 were gross. My family laughed at me. 1 out of 2 is a fail in my book.
    Sorry

    • Gemma Stafford on May 25, 2017 at 3:57 am

      Hi Gina,
      I think you may need to go back to the recipe! did you change something?
      These are really simple recipes, but they do rely on the correct ingredients to work. Do let me know,
      Gemma 🙂

    • Fidan on June 26, 2017 at 3:43 am

      When I make oatmeal and banana cookies, my friends don’t like them either, because many people are not used to no added sugar in bakery. However, I enjoy them and think it is a matter of taste and habits 🙂 I never bake or cook anything with added sugar, so I am used to it and am pretty happy.
      P.S.
      Great recipes, Gemma, as always ^_^

  8. Emily on May 23, 2017 at 6:47 pm

    Could you make some kind of Red white and blue cookie for fourth of july? The oatmeal and chocolate chip cookies look really good could I add some raisins and how much should I add?

    • Gemma Stafford on May 23, 2017 at 7:41 pm

      Hi Emily,

      I like your creativity. I’ll see what I can do 🙂

      Best,
      Gemma.

  9. Beatris on May 17, 2017 at 3:09 pm

    Hi Gemma, thank you for the great video! I like the idea of healthy cookies so I tried all 3 recipes when I saw it! The ones with oat turned out the best but the peanut butter cookies turned out too sweet maybe I would put less sugar next time but they are perfect for coffee! And the ones with coconut were too dry so do you think it will work if I put mashed banana like the oat ones ?
    It will be great to see more videos about healthy alternatives!

    • Gemma Stafford on May 20, 2017 at 7:25 am

      Hi Beatris,

      so I’m really surprised to hear you say the coconut was too dry because some are saying it was too wet. I just adjusted the recipe. Next time add more condensed milk until you get a stiff mix that isn’t too dry.

      And I’m working on some healthier baking alternatives 🙂

      Best,
      Gemma.

  10. Roxanne on May 15, 2017 at 11:32 pm

    Hi Gemma,

    I’m Roxanne from the Philippines. I just saw this tutorial today and I was intrigued at your first cookie since it does not have any sugar as an ingredient. My dad is a diabetic and he has been requesting a no-sugar cookie. Will this do? (The first one) And also I hope you can share more cookie recipes for people with diabetes.
    Thanks!

    By the way, thanks for sharing your recipes, I’ve tried a lot and all of them turned out delicious. Thanks again!

    • Gemma Stafford on May 16, 2017 at 7:54 pm

      Hi Roxanne,

      Yes they are sugar free but you would have to check with someone who really know diabetic recipes to see if it works for them.

      I do have a section on my website labeled low sugar low carbs which are perfect for diabetics.

      Hope this helps,
      Gemma. 🙂

  11. Lisa on May 15, 2017 at 8:06 pm

    Thanks, Gemma for your reply! I will perform some magical experiments,and let you know the results!

    • Gemma Stafford on May 16, 2017 at 7:11 pm

      please do. Good Luck 🙂

  12. Rebekah on May 15, 2017 at 3:17 pm

    I made the peanut butter cookies here in Mexico City. Maybe it is because of altitude, but they cooked in about 7 minutes or less. I left one batch in about 8-9 minutes and they burned. 🙁 Just something to keep in mind for high altitude. Thanks for the recipes!! The ones that I left in 6-7 minutes turned out great!

    • Gemma Stafford on May 19, 2017 at 3:32 pm

      Sorry Rebekah, I am surprised to hear that. Possibly the altitude. I am glad your others worked out.

      Best,
      Gemma.

  13. Chathu From Sri Lanka on May 14, 2017 at 6:08 am

    Hi Gemma,
    Made your 3 INGREDIENT OATMEAL CHOCOLATE CHIP COOKIES today 🙂
    They came out fantastic..I just wanted to tell you that this is the first time that i have tried one of your recipes..Thank you so much…with love from Sri Lanka

    • Gemma Stafford on May 15, 2017 at 7:25 pm

      Hi Chathu,

      I am so delighted your cookies turned out well. I hope you try more recipes and make sure you snap a photo and share it so the other Bold Bakers can get inspiration.

      Best,
      Gemma.

  14. Andyt on May 13, 2017 at 2:17 pm

    Made all three today for my wife’s work colleagues, they went down a storm, so easy to make yet such a wow on taste, thanks Gemma x

  15. Maham on May 12, 2017 at 5:48 pm

    Wow I was sure it was impossible to make a cookie in 5 minutes with 3 ingredients only….well you clearly proved me wrong.These recipes are perfect as exams are just around the corner and I don’t get time to bake. Can’t wait to try these out.
    Maham 🙂

    • Gemma Stafford on May 13, 2017 at 12:33 am

      Hi Maham,
      Yes, and you do need short breaks from your studies too, to allow your brain to rest. Baking is the perfect mindfullness exercise!
      Gemma 🙂

  16. daedae043 on May 12, 2017 at 4:58 am

    hey gemma could you make a video aboy mug meals without baking powder and without baking soda.

    • Gemma Stafford on May 14, 2017 at 3:33 am

      Hi there,
      You will need some raising agent for most recipes.
      You can use self raising flour if you have this available to you,
      Gemma 🙂

  17. Essie on May 11, 2017 at 3:11 pm

    They look great, Gemma! Especially the Peanut Butter cookies; are they crispy when they’ve cooled down or do they stay soft?

    • Gemma Stafford on May 12, 2017 at 1:53 am

      Hi Essie,
      These crisp up, they are thin, and should be crisp,
      Gemma 🙂

  18. Ginny Blakley on May 11, 2017 at 10:17 am

    Can’t wait to try the cookies. They look awesome. Thanks Gemma

    • Gemma Stafford on May 12, 2017 at 2:05 am

      Great Ginny, I will be happy to hear how you get on with these,
      Gemma 🙂

  19. Lisa on May 11, 2017 at 8:55 am

    I actually have a question…..I love oatmeal cooked, but do not care for the texture of the oats Fry- such as needed for cookies. Could I measure the oats as directed, then whirl in my food processor to make them more like flour? Would that work in any dry oatmeal recipe, such as granola,etc.? Will the volume of the oats make a difference, between whole vs pulverized? I appreciate your expertise, and love your sites!!

    • Gemma Stafford on May 12, 2017 at 2:12 am

      Hi Lisa,
      Ah! the problem is that the texture of the oats is what you are looking for in granola, and cookie recipes. That does not mean that you cannot do this, it just means that it will not be the same result, it is effectively a change of ingredient. You can of course experiment with this, it is worthwhile, and you could be on to something! Let me know what you find,
      Gemma 🙂

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