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3 Ingredient Cookies: Three NEW Cookie Recipes!

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Hi 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.

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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.

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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.

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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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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69 Comments

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  1. Jascharess on July 5, 2018 at 9:14 am

    These 3 Ingredients Chocolate biscuit sounds are perfect for my clean eating program. You are my savior!

    • Gemma Stafford on July 5, 2018 at 1:20 pm

      Good!
      I am really happy to hear this, thank you for being in touch,
      Gemma 🙂

  2. Meena on June 21, 2018 at 6:46 am

    Hi Gemma dis is Meena from India I need receipe of cookies nd blackforest or choco lava cake to prepare plz help me

    • Gemma Stafford on June 22, 2018 at 7:50 pm

      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.

  3. Shannon Schmith on May 16, 2018 at 7:53 am

    Your site is so fantastic. I’m going to come back here again.

    • Gemma Stafford on May 16, 2018 at 7:53 am

      Thanks so much Shannon. I’m really glad you like my site.

      Best,
      Gemma.

  4. Cassie W on April 22, 2018 at 4:17 pm

    The shortbread cookies are awful! I just made them and they taste like play-doh! 🤮

    • Gemma Stafford on April 23, 2018 at 2:22 am

      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 🙂

    • Pallavi singh on April 24, 2018 at 10:58 am

      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.
      .

      • Gemma Stafford on April 26, 2018 at 4:25 pm

        Thank you so much, that is very kind.

        I have egg free chocolate cookies coming soon.

        Gemma.

  5. Tori on April 21, 2018 at 4:26 pm

    Hi Gemma

    Can you substitute the butter using margarine?

    Thanks 🙂

    • Gemma Stafford on April 22, 2018 at 3:43 am

      Hi Tori,
      Yes, a baking margarine will be preferable to a tub of spread.
      thank you for being in touch,
      Gemma 🙂

  6. Apelila7 on April 16, 2018 at 12:29 pm

    I absolutely love the shortbread I added home made Black Cap jam & Raspberry jam to mine They Turned out Amazing.

    • Gemma Stafford on April 17, 2018 at 9:27 am

      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 🙂

  7. crachael on April 11, 2018 at 2:54 am

    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.

    • Gemma Stafford on April 11, 2018 at 11:05 am

      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 🙂

      • ChristineRachael on April 13, 2018 at 2:53 am

        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!

  8. michelle on April 5, 2018 at 11:13 pm

    Hi Gemma,

    I love your recipes!!
    But I want to ask can I use the normal flour instead of all purpose flour?

    • Gemma Stafford on April 6, 2018 at 7:07 pm

      Hi Michelle,

      All purpose flour is normal flour so yes you can use that 🙂

      Gemma.

      • Miss.Papiya Barua on April 17, 2018 at 9:45 am

        I Love your all receipes #Gemma Stafford….i just love your receipes….it is easy to make…😘& it is make sooooo tasty & delicious😜😜😜😜😜😜😜

  9. michelle on April 5, 2018 at 5:39 am

    Hi Gemma,

    I love your Shortbread Cookies!!
    But I want to ask can I use the normal flour instead of all purpose flour?

    • Gemma Stafford on April 7, 2018 at 3:02 pm

      Hi Michelle,

      Yes use normal flour. All purpose flour in America is normal flour. 🙂

      Glad you like them,
      Gemma.

      • michelle on April 7, 2018 at 9:04 pm

        hi Gemma,
        Is me again.
        I want to ask can i use unsalted butter instead of salted butter?

        • Gemma Stafford on April 8, 2018 at 11:21 am

          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 🙂

  10. Papiya on March 1, 2018 at 9:11 am

    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😍

    • Gemma Stafford on March 4, 2018 at 12:00 pm

      Delighted to hear that. glad you like my recipes.

      best,
      Gemma.

  11. Kathy on January 25, 2018 at 9:10 am

    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!

    • Gemma Stafford on January 26, 2018 at 5:27 am

      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 🙂

      • Kathy on January 26, 2018 at 3:20 pm

        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!

        • Gemma Stafford on January 27, 2018 at 4:27 pm

          Aw that’s fantastic!! I’m really happy to hear that.

          Thanks for trying it out and leaving a comment.

          Best,
          Gemma.

  12. rubinakhan on January 25, 2018 at 7:25 am

    Hi Gemma, Instead of peanut butter can we use normal butter and little sugar to the Banana Choco Cookie?

    • Gemma Stafford on January 26, 2018 at 5:42 am

      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 🙂

  13. Bong Susan on January 24, 2018 at 1:58 am

    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.

    • Gemma Stafford on January 25, 2018 at 7:42 am

      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 🙂

      • Susan on January 25, 2018 at 7:22 pm

        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.

        • Gemma Stafford on January 26, 2018 at 3:08 am

          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 🙂

          • Bong Susan on January 29, 2018 at 2:37 am

            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



          • Gemma Stafford on January 29, 2018 at 12:19 pm

            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 🙂



        • Bong Susan on January 28, 2018 at 10:31 pm

          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.

          • Gemma Stafford on January 29, 2018 at 1:31 pm

            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 🙂



          • Bong Susan on January 29, 2018 at 5:46 pm

            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



  14. Kay on January 16, 2018 at 1:52 am

    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!

    • Gemma Stafford on January 16, 2018 at 2:24 am

      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 🙂

      • Kay on January 16, 2018 at 2:49 pm

        Thanks for the tips, Gemma. I have new ideas now 😉

  15. Lydia Ifeanyi odiefe on January 15, 2018 at 4:10 pm

    I love this Gamma bigger baking cake, I love everything you are doing, thank you for all.

    • Gemma Stafford on January 15, 2018 at 9:16 pm

      Thank you so much Lydia. I’m delighted you like my recipes.

      Gemma.

  16. Mia on January 13, 2018 at 1:53 am

    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?

    • Gemma Stafford on January 13, 2018 at 4:27 am

      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 🙂

  17. Uma on January 12, 2018 at 6:23 pm

    Thanks for vagan cookies

  18. Angel Court-Shaw on January 12, 2018 at 4:06 pm

    Where can we get the the ingredients so we can print these out?
    Thank you.

    • Gemma Stafford on January 12, 2018 at 8:20 pm

      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.

  19. Sally Douglas on January 12, 2018 at 1:44 pm

    Enjoyed very much the 3 ingrident cookie recipes. Look fun and easy and delicious

  20. Toni on January 12, 2018 at 11:02 am

    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?

    • Gemma Stafford on January 12, 2018 at 6:22 pm

      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.

  21. Rosa on January 12, 2018 at 9:58 am

    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 🙂

    • Gemma Stafford on January 12, 2018 at 6:20 pm

      Hi Rosa,

      Thanks so much. The only sub peanut utter would be another nut butter of similar consistency or nutella.

      Gemma.

      • Kathy on January 25, 2018 at 9:14 am

        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.

        • Gemma Stafford on January 26, 2018 at 5:25 am

          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 🙂

          • Kathy on January 26, 2018 at 3:17 pm

            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.



  22. Jane on January 12, 2018 at 9:15 am

    thank you so much Gemma..😍😊

  23. Yashita on January 12, 2018 at 8:48 am

    Hi Gemma,
    Can I use condensed milk instead of coconut milk?

    • Gemma Stafford on January 12, 2018 at 6:07 pm

      Yes you can, or even evaporated milk.

      Gemma.

  24. Yanna on January 11, 2018 at 10:45 pm

    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?

    • Gemma Stafford on January 12, 2018 at 8:28 am

      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 🙂

  25. Helena on January 11, 2018 at 6:36 pm

    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

    • Gemma Stafford on January 11, 2018 at 7:46 pm

      Happy Baking, Helena. Hope you like them 🙂

      Gemma.

  26. Gemma Stafford on January 11, 2018 at 6:04 pm

    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.

  27. Mona on January 11, 2018 at 12:19 pm

    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.

    • Gemma Stafford on January 11, 2018 at 7:27 pm

      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 🙂

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