3 Ingredient Cookies: Three NEW Cookie Recipes!
Save RecipeHi Bold Bakers!
Can you imagine three different 3 Ingredient Cookies, that are all made of simple ingredients, in one bowl and under 30 minutes from start to finish? Well I’m here to show you it is possible! These three, 3 Ingredient Cookie recipes have something for everyone. Looking for vegan recipes? You found them. Want a 3,2,1 recipe you can make off the top of your head? Yep, you have that too. Are you a chocolate fiend whose also looking to be healthy? I have you covered!
I do not know a single baker who doesn’t need more quick and easy recipes up his/her sleeve. These 3 Ingredient Cookie recipes are super speedy but also so much more than that, they are sweet tooth satisfying. Friends and family, and your beloved, will adore them, and they are good enough to have as an afternoon snack, in your lunch box, or for a late night treat. Check out all three recipes by simply clicking on the links below:
3 Ingredient Shortbread Cookies
My Shortbread Cookies are a classic 3,2,1 recipe meaning if you learn the method behind this recipe you can make them in any quantity without ever having to look at a cookbook. Get my 3 Ingredient Shortbread Recipe.
3 Ingredient Coconut Cookies (Vegan)
My Coconut Cookies are crisp on the outside and chewy on the inside. Oh, and did I mention they are vegan, flourless and have no added oil? Get my 3 Ingredient Coconut Cookie recipe.
3 Ingredient Chocolate Banana Cookies (Vegan)
Last but not least my “packs a punch” Chocolate Banana Cookies! Sweetened only by banana and peanut butter these cookies are like fudgy brownie bites. Get my 3 Ingredient Chocolate Banana Cookie recipe.
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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Hi,
I am wanting to try and make your shortbread cookies but I’m on a keto diet. I have powdered sugar replacement, but I’m wondering if I can use almond flour instead of normal flour?
Hi Sara,
I think you could. I think you may need a blend of almond flour and coconut flour, to give it structure. It will be in this proportion 4:1. That is 4 times as much almond flour as coconut. It will be an experiment, so make a sample recipe to suit yourself.
Olivia will be getting to more of this type of recipe shortly,
Gemma 🙂
Hi Gemma,
I was just trying your shortbread cookies today and the log never came together, and was only partly firm. When I took the plastic wrap off of them after taking them out of the freezer, the ends crumbled up. I cannot figure out what the mistake was, unless it is that my hand mixer broke when I had barely started mixing and I had to end up finishing the mixing by hand. Any ideas? I would really appreciate it because I was very disappointed. I will have to wait to get another hand mixer so I can try again. Thank you and blessings!
Hi Jacqueline,
Using a softened butter you can make this recipe with a wooden spoon, beat it hard, and it will come together for you, this is how it was always done, prior to mixers.
Actually you can bake what you have. Press it into a pan, mark it in triangles, sprinkle on a touch of granulated sugar and bake! 170C/340F for about 20 minutes, keeping an eye on it. Allow it to cool before removing from the pan.
It will be delicious!
Gemma 🙂
Gemma 😉
My grandaughter cannot eat peanuts. Can I use almond butter instead? And what if I added
shreaded coconut as well? would it taste like almond joy?
Yes to both of those questions, great idea. Enjoy!
Hi Gemma! I am your number one fan!!! I live in NC and loved all of these recipes! I was wondering if you could make a video soon about dairy free desserts?? thanks for the great recipe!!!
Hi Whit!
delighted you are a fan of my recipes. I have so many dairy free desserts on my site. They are all over but in this section you will find even more https://www.biggerbolderbaking.com/guilt-free-desserts/
Best,
Gemma.
Love your recipes, I tried out your cookies but ate before I could remember to send a picture.
I am delighted to hear that! Keep on baking 🙂
These 3 Ingredients Chocolate biscuit sounds are perfect for my clean eating program. You are my savior!
Good!
I am really happy to hear this, thank you for being in touch,
Gemma 🙂
Hi Gemma dis is Meena from India I need receipe of cookies nd blackforest or choco lava cake to prepare plz help me
Hi,
I have a recipe on my site for lava cake . I don’t have a recipe for black forest gateau at the moment. Check the rest of the site for cookies. I have lots of recipes.
Gemma.
Your site is so fantastic. I’m going to come back here again.
Thanks so much Shannon. I’m really glad you like my site.
Best,
Gemma.
The shortbread cookies are awful! I just made them and they taste like play-doh! 🤮
Hi Cassie,
I cannot believe it! Really? Did you use the same ingredients as me? do let me know, I will try to figure it out,
Gemma 🙂
Hey Gemma Ur looking so beautiful..l am a Indian girl…..my question is dat hw make a eggless chocolate cookies…Ur tell a egg substitute it’s very good..bt plz..plz..make a vedio eggless chocolate cookies..I waiting for your receip.
.
Thank you so much, that is very kind.
I have egg free chocolate cookies coming soon.
Gemma.
Hi Gemma
Can you substitute the butter using margarine?
Thanks 🙂
Hi Tori,
Yes, a baking margarine will be preferable to a tub of spread.
thank you for being in touch,
Gemma 🙂
I absolutely love the shortbread I added home made Black Cap jam & Raspberry jam to mine They Turned out Amazing.
Hi there,
That is such a great idea, delicious jam, I think I am hungry!
I am happy that you liked this recipe, thank you for this kind review,
Gemma 🙂
Hi Gemma, thanks for all the great recipe.
I would like to ask if there’s going to be any difference if use margarine instead of butter.
Thanks.
Hi Christine,
It depends on the margarine. A baking margarine is usually sold in a block, like butter, and this works very well in lots of recipes. The ones in a tub are soft, designed for spreading, and not so good for baking, they change the texture of the bake.
Thank you for your question, it is a good one!
Gemma 🙂
Hi Gemma, thanks for answering my question about margarine vs butter.
I just finished baking my Shortbread Cookies and was so amazed by the outcome considering i was using margarine instead of butter. I could still use butter but it’s a bit expensive compared to butter. I am a happy baker 😁.
More power to you and your shows!
Hi Gemma,
I love your recipes!!
But I want to ask can I use the normal flour instead of all purpose flour?
Hi Michelle,
All purpose flour is normal flour so yes you can use that 🙂
Gemma.
I Love your all receipes #Gemma Stafford….i just love your receipes….it is easy to make…😘& it is make sooooo tasty & delicious😜😜😜😜😜😜😜
Hi Gemma,
I love your Shortbread Cookies!!
But I want to ask can I use the normal flour instead of all purpose flour?
Hi Michelle,
Yes use normal flour. All purpose flour in America is normal flour. 🙂
Glad you like them,
Gemma.
hi Gemma,
Is me again.
I want to ask can i use unsalted butter instead of salted butter?
Hi Michelle again!
Sure you can, always. I grew up with salted butter so I tend to use it for everything. you can choose, it will be good,
Gemma 🙂
Hii Gemma Stafford…I’m a girl from India..i love ur all receipes…its soooo easy to make & its look soooo delicious, soooo yummy….Too much love from India…Love u😍
Delighted to hear that. glad you like my recipes.
best,
Gemma.
Hi,
I’ve made the short bread cookies twice now. I just can’t get the same consistency you do when mixing everything. It seems like I end up with a dry dough that I can’t shape. The taste is still wonderful! I ended up adding 3/4 butter and that worked better for me. What am I doing wrong? Thanks!
Hi Kathy,
It may be your flour, it behaves differently in different places. The butter should be real dairy butter too. I think you can increase the butter a touch, or decrease the flour a little, it will sort it out for you,
Gemma 🙂
I do use real butter. I use the Kerry Gold, I believe it is. I live in Southern Cali, also, but out in East County, San Diego. I’ll play around with the butter to flour ratio. Thanks ever so much. When I make these cookies, they are gone before the next day!
Aw that’s fantastic!! I’m really happy to hear that.
Thanks for trying it out and leaving a comment.
Best,
Gemma.
Hi Gemma, Instead of peanut butter can we use normal butter and little sugar to the Banana Choco Cookie?
Hi there,
The peanut butter is part of the glue which holds these cookies together!
I do not think this will work for you. I was told today that Wow butter, which is a soy butter works well for this, if you can find that you could try it,
Gemma 🙂
I love your recipes and I love coconut which is why I am determined to find out what I may have done wrong. I live in the tropics where I have many coconut trees growing in my yard. I tried making the 3 ingredient coconut cookie with freshly ground coconut from my tree. I wasn’t quite sure of what coconut milk was so I bought a can of “coconut milk.”
I used the 1/4 cup but the cookies came out at a dry heap of coconut when I picked them up. So I tried with 1/2 cup but was still the same. The taste was delicious but I had to eat with a spoon. Can you help me? Thank you.
Hi there,
I really do not know how to help! I do not use fresh coconut.
It sounds like you dried the coconut, but if it not fine, like the desiccated coconut I get here, you will have a problem getting it to set up for you.
I really do not have enough information to help, though the coconut milk sounds right.
Take a look back at the recipe, see what it is I used, and ask yourself is this what you produced.
I envy you your fresh coconut!
Gemma 🙂
Gemma, thank you for your reply about the coconut. They shred it up quite fine at the market but it is not dried. Maybe I should let it dry first and then try it again. As I said, I am determined to make this cookie recipe work. When I go into the city, I could see if they have desiccated coconut but I sure wish I could use my own from the tree. I will let you know how it comes out.
Hi Susan,
I bet there is a tutorial online for drying your own coconut! This would be a great thing to do when you have such a lovely supply, I suggest you take a look!
Gemma 🙂
Please forgive for all of my questions. I just realized the recipe is for those who follow a vegan diet. I can make the recipe with egg whites. But nothing wasted. I mixed in my 3 ingredient cookies with my granola. Delicious!! Especially with my fresh coconut.
Thank you for your recipes and I love watching your videos. Susan
Hi Susan,
Thank you for adding to our knowledge here on BBB. we are always delighted to hear how you manage, and change the recipes to suit.
Fresh coconut is a delight, which not all of us have the pleasure of with a few exceptions. Good for you, I am happy that you manage to incorporate it into these recipes,
Gemma 🙂
Can anyone out there help me? I live in SE Asia and have tried so hard to make the 3 ingredient coconut cookies 3 times with fresh coconut. The last time with coconut that I desiccated in the oven. It still turns out all crumbly; very crumbly. You cant pick it up, it falls apart in your hand. I would love to try it with store bought desiccated coconut but I don’t think we have it here.
Hi Susan,
I though I responded to this, but it may have been another bold baker.
you need to dry desiccating the coconut at home. You will need to finely grate the fresh coconut, then lay it in a layer on a baking sheet in an oven set to 120C/240F for at least 10 mins, you will need to monitor this. The time will depend on the amount of moisture in the coconut meat. It should not color, just dry.
It really is worth getting this under your belt, a way to preserve the coconut for later use. It is easy to store the desiccated coconut too, an airtight box, in a cool place,
Gemma 🙂
Thank You Gemma. Yes, it was me. And I followed the tutorial just as you now wrote. I am so happy that I can now desiccate my own coconuts from my tree. But unfortunately it did not work for the cookie recipe. But because I don’t need to follow a Vegan diet, I will use it in another recipe that uses egg whites. Thanks for all of your help and quick replies. I am all set. Susan
Hi Gemma,
May I know how long the lovely baked cookies will last at room temperature? I plan to make these to giveaway but am concerned that the coconut and banana may spoil fast, eg. grow mouldy. I live in a tropical country, so it’s a big concern. Thanks for the wonderful vids and recipes!
Hi Kay,
Really you will need to keep these cool, even in the fridge in an airtight container they will keep for about three days.
The shortbread type cookie will keep rather better, but it will still need to be in an airtight container, but this is true of all baked goods in all places.
You could make the shortbread one, prepare in a sausage shape, chill it and allow the recipient to bake it themselves, just a thought!
Thank you for being in touch,
Gemma 🙂
Thanks for the tips, Gemma. I have new ideas now 😉
I love this Gamma bigger baking cake, I love everything you are doing, thank you for all.
Thank you so much Lydia. I’m delighted you like my recipes.
Gemma.
Hi! i love all your cookies! But is it possible for me to use honey instead of sugar in the coconut cookie? and i dont have any coconut milk, i can substitute for water or almond milk?
Hi Mia,
You are asking to change two ingredient in a three ingredient cookie, and I am not sure it will work for you.
Condensed milk, as a sugar substitute, and as a milk substitute will work to some extent, but it will be a different thing, more like this recipe (https://www.biggerbolderbaking.com/3-ingredient-coconut-macaroons/) which uses evaporated milk, which is like condensed milk, without the sugars!
I hope this is of help,
Gemma 🙂
Thanks for vagan cookies
Where can we get the the ingredients so we can print these out?
Thank you.
Hi Angel,
There is a link to bring you to each cookie flavor above each picture of that cookie. The link is highlighted in orange.
Gemma.
Enjoyed very much the 3 ingrident cookie recipes. Look fun and easy and delicious
I can’t get a copy of the ingredients of your three ingredient cookies. I clicked on the recipe and it doesn’t come up.
Am I doing something wrong?
Hi Toni,
Which cookie are you look for? the links are all there in this post and are working.
Otherwise search the cookie you are looking for in the search bar.
Gemma.
Hi Gemma! Love your recipes!!! Any idea for something I can use as substitute for peanut butter? fudge? milk? I live in country when it is hard to get 🙂
Hi Rosa,
Thanks so much. The only sub peanut utter would be another nut butter of similar consistency or nutella.
Gemma.
We use WOW Butter in our house. My youngest granddaughter has a severe allergy to peanuts. Wow Butter can be found near the peanut butter. I’ve used it in baking and it tastes just like PB. It is a soy product, I believe.
Hi Kathy,
Thank you for this great tip.
Yes, it is a soy product, and very high in omega 3, so a very nutritious thing. Great that you shared this,
Gemma 🙂
I hope it helps someone else. We knew nothing about it until another parent, at church, had 2 children with peanut allergies. What I did not know is how nutritious Wow Butter is. Thanks for the tip.
thank you so much Gemma..😍😊
Hi Gemma,
Can I use condensed milk instead of coconut milk?
Yes you can, or even evaporated milk.
Gemma.
Hey Gemma!
Can’t wait to try these? How long does the batter last in the freezer? I can only make them in a toaster since I don’t have an oven, is there anything in the recipe that I should change?
Hi Yanna,
As long as you can choose the correct temperature I think this will be good. All of these ovens vary, so I really cannot be sure about yours. I do know that they can be quick, so it is important to keep an eye on the bake.
The batter will at for weeks in the freezer. You can freeze it in portions, after chilling, that way you will have them ready to go. This type of thing defrosts quickly too.
I hope this is of help to you,
Gemma 🙂
Hi Gemma! Cant wait to try these amazing only 3 ingredient cookies! Even though there only 3 ingredients they can taste amazing! Thanks so much!
Helena
Happy Baking, Helena. Hope you like them 🙂
Gemma.
Hi Dorothy,
You can very easily print my recipes. Scroll dow to where the written recipe is at the bottom of the page. If you look to the right there is a picture of the recipe. Directly below that is a ‘PRINT’ button.
Happy Baking!
Gemma.
Hi Gemma,
I absolutely love your recepies.
Can I make the chocolate banana cookie in a microwave as a mug meal? I am really tempted to try the recepie but my oven broke down.
Hi Mona,
Really glad you like my recipes. So yes you can and it will work because i have a mug meal that is pretty much the exact same thing.
Gemma 🙂