Cookies, Roundups

3 Ingredient Cookies: Three NEW Cookie Recipes!

Easily make 3 Ingredient Cookies, whipped up in no time, in three incredible varieties including Shortbread Cookies with Vegan and Gluten Free options.
By Gemma Stafford | | 107

Last updated on November 11, 2019

This post may contain affiliate links. Please see my full disclosure for details.

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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107 thoughts on “3 Ingredient Cookies: Three NEW Cookie Recipes!”

  3. Hi gemma ! Hope you are good … I have tried lots of ur recipes …… I tried banana and rolled oats chocochip cookies and i have tried it in 180 degree for 20 min and it turns raw so i put it another 20 min in 250 degree celcies so it turns better so is it my otg’s issue ? Is it diffrent for otg baking m making buttery shortbread tomorrow.
    Love Riddz

    Reply

    1. Hi there,
      The OTG is a great little oven, but they vary so much that it is impossible to be directive. I have a short article here (https://docs.google.com/document/d/1UvU7W1AsGJkw50pAR2HwVPgWuud1TsPmYSVcsmwSJcg/edit) which is a general overview, but it still may not cover your problem. The capacity of these ovens often indicates how they are used, some are more a toaster than an oven.
      If you still have your instruction book for this oven take a look back at it, it might be helpful. The manufacturer may also have instructions online.
      The thing is that if you really understand how this little appliance functions you can cook almost anything in it. It will be worth the effort,
      Gemma 🙂

      Reply

  4. Is that a fresh/natural shredded coconut and coconut milk? If not, can i use freah ones instead?

    Reply

    1. Hi Mary Rose,
      I do not get fresh coconut so easily, but other bold bakers have told me that fresh coconut works for them in this recipe. I suggest you try it, perhaps reduce the recipe and give it a go,
      Gemma 🙂

      Reply

  5. I dont know where I went wrong with the shortbread cookies. It melted in the oven and was burning within 10 minutes. 😣

    Reply

    1. Hi there,
      Tell me about your oven – it sounds like this may be the issue. If it is an OTG then you need to learn to manage it, it works differently to a large oven.
      here is my little article on this subject:
      OTG stands for Oven-Toaster-.Grill. It has heating elements both on the ceiling and the floor of the oven. You can choose to engage either or both elements to heat your oven. For grilling, you need to heat the top element and for normal baking, you need both elements to be heated. An OTG can reheat, keep warm, grill/broil and bake food items. This type of oven comes in different sizes, which will dictate what can be cooked in it. Different models have different levels of sophistication too, some with convection fans and thermostatic controls, and the ability to switch between convection and conventional baking, just like its larger cousins. The average capacity of a single, full size oven is 64 litres, the average capacity for a double oven is 62 liters for the main oven and 35 liters for the smaller one.
      OTG comes in varying capacities,10/20/35/45/60 liters. some OTGs come with rotisseries. This function is ideal for cooking and roasting meat. It can either be motorized or manual.
      Choosing an OTG. The larger the OTG the more flexible it will be to use and the more likely it is that it will have all the multi-function ability of a regular oven. See this model (https://amzn.to/2wjr9YM) which is from Cuisinart as an example. Choose a model for which you have space and which will suit your family size and need.
      GENERAL GUIDELINES
      Baking: Baking function can be used as you would normally use a large kitchen oven for roasting meats including chicken, or baking cakes, cookies and more. This is dependent on the capacity of the oven.
      Broiling/grilling: Broiling function can be used for beef, chicken, pork, fish and more. It also can be used to top brown casseroles and gratins.
      Toasting: Position the rack in the correct location in the oven according to your instruction book Centre your food items in the middle of the rack for toasting.

      * Having bought an OTG do read the instruction book carefully to ensure you get full advantage from your oven. Many of the manufacturers also have online tutorials for their specific models.
      Gemma 🙂

      Reply

    2. Thank you. 😁 I tried the oats and banana cookies and those turned out great. Making up another batch tomorrow. And I have a microwave-grill-oven combo appliance.

      Reply

  6. I am new to baking. Utilising my time during this quarantine period. But I was wondering if we can substitute baking powder with baking soda and vice versa?
    – Cheers from Nepal

    Reply

    1. Hi Ritesh,

      Welcome to my site. That’s a great question. So although they are both raising agents they are different and react differently in recipes. It’s really important that you use the powder called for in that recipe :).

      Happy Baking!
      Gemma.

      Reply

  8. Try the same ingredients with one and a half cup of oatmeal and add little bit water to make dough smooth. You will see the amazing result

    Reply

  9. Need to find good air tight containers. Looking forward to baking many of your goodies for gifts and give – aways. Any suggestions? I did tag the weck jars to use for gifting.

    Reply

  10. Hi Gemma,
    One of my hobbies rather passion is baking and have been trying cakes, cookies bread & bans. Recently I came across by your recipes and found wonderful. So far I have tried n succeeded in making Chocolate cake it was super delicious, soft & fudgy. Now i have find a perfect recipe. My whole family loved it.

    Reply

  12. Hi Gemma
    I love ur every recipes..it turns out well for me. I tried ur best ever chocolate cake and red velvet and 3 ingredients cookies????really amazing recipes..luv u Gemma

    Reply

  13. hello ,

    i love ur videos, me and daughter try doing it together
    can u pleas eshare some videos on desserts for keto diet

    Reply

  14. 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?

    Reply

    1. 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 🙂

      Reply

  15. 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!

    Reply

    1. 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 😉

      Reply

  16. 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?

    Reply

  17. 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!!!

    Reply

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

    Reply

    1. 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.

      Reply

    2. 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.
      .

      Reply

  25. 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.

    Reply

    1. 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 🙂

      Reply

      1. 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!

        Reply

  26. Hi Gemma,

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

    Reply

  27. Hi Gemma,

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

    Reply

  28. 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????

    Reply

  29. 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!

    Reply

    1. 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 🙂

      Reply

      1. 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!

        Reply

    1. 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 🙂

      Reply

  31. 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.

    Reply

    1. 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 🙂

      Reply

      1. 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.

        Reply

        1. 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 🙂

          Reply

          1. 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

            Reply

            1. 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 🙂

        2. 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.

          Reply

          1. 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 🙂

            Reply

            1. 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

  32. 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!

    Reply

    1. 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 🙂

      Reply

  34. 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?

    Reply

    1. 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 🙂

      Reply

  38. 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?

    Reply

  39. 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 🙂

    Reply

      1. 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.

        Reply

          1. 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.

            Reply

  42. 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?

    Reply

    1. 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 🙂

      Reply

  43. 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

    Reply

  44. 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.

    Reply

  45. 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.

    Reply

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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