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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 three amazing 3 Ingredient Cookies 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 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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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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Katherine Cowgill by Teren Oddo Oct. 2015

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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  1. Kay on December 18, 2018 at 9:30 pm

    So what are the three ingredients? Nowhere on this page are they listed 🙁

    • Gemma Stafford on December 18, 2018 at 10:50 pm

      The links for each cookie kay or just above the photos of the cookies. Find the picture of the cookie you want and look above for the link.


  2. Maria on November 9, 2018 at 9:59 pm

    Hi Gemma thanks for sharing your recipe i love three no bake cookies my son like it too and i made birthday cake absolutely like it i got lots of complement bec of you 😄grazie mille
    From italy

    • Gemma Stafford on November 11, 2018 at 5:52 pm

      I’m thrilled to hear that, Maria!! Thanks for trying it out 🙂


  3. Christina87 on September 19, 2018 at 8:45 am

    Good morning
    I wondering how do you know when the peanut butter cookies are ready to come out of the oven? My oven temperature is off and sometimes it bakes things faster. I’m not quite sure what to look for. Thanks in advance.

    • Gemma Stafford on September 19, 2018 at 10:20 am

      Hi Christina,
      All baked goods are ‘done’ when the feel form to the touch. cookies tend to vary, according to whether the recipe is designed to produce a chewy texture, or a crisp bake. A touch, with your finger, gently and carefully, will tell you a lot. Your eye too, when the edges are browned and crisp, after that it is about the recipe, what is it meant to be!
      Gemma 🙂

  4. Namhee Hyun on August 14, 2018 at 8:22 pm

    Hi Gemma!
    Thanks to your wonderful recipes I was able serve my friend with sweet treats when she came over for morning tea party (and bible study). My sister and I especially loved the coconut macaroons! The dogs loved the peanut cookies too. Their eyes went sparkling demanding more and more (s’more, s’more!!)

    Thank you so much!!!
    I totally believe all of your recipes now.
    You must be an angel in disguise to be able to share all these wonderful recipes with us freely.
    I love you!

    • Gemma Stafford on August 15, 2018 at 7:48 am

      Hi there,
      thank you so much for your kind words. haha! your dogs are like my waffles, loves a peanut butter cookie, but we try to keep him to his own food.
      I am delighted you are sharing my recipes, and baking too, good that you are here with us,
      Gemma 🙂

  5. Jana on July 27, 2018 at 9:48 am

    My grandson is autistic and loves coconut. His mother has him dairy free so I wondered if substituting banana instead of condensed milk would work. If not banana, what else would work? I will give her the oatmeal recipe as well since she is gluten-free.

  6. Bunny on July 26, 2018 at 9:48 am

    For diabetics, I use the Swerve sugar replacements – no sugar, and no bitter aftertaste. Our local Health Food Store carries the Swerve granulated sugar, brown sugar, and confectioners’ sugar. I use them 1 for 1 in all my recipes now, and my diabetic clients are excited to have a great tasting dessert. Even non-diabetics can sneak a taste and would never guess they are for diabetics.

    • Gemma Stafford on July 27, 2018 at 4:00 am

      Hi bunny,
      Yes, I know you told me this before. The new age sugar substitutes, like truvia/swerve/mailitol/xylitol etc are really a big step forward for people who like to avoid carbs, and people with diabetes.
      Thank you for this,
      Gemma 🙂

  7. Anne on June 19, 2018 at 12:59 pm

    Gemma, I love your website!! I want to make your coconut macaroons but can you use medium desiccated unsweetened or should I use sweetened shredded coconut .

    • Gemma Stafford on June 19, 2018 at 6:23 pm

      Thank you so much :). I’m really glad you like it.

      Use desiccated unsweetened 🙂


  8. Carolene on May 24, 2018 at 9:21 pm

    the macaroon that you Have as the three ingredients. Is condensed milk sweetened condensed milk?

    • Gemma Stafford on May 25, 2018 at 1:41 am

      Hi Carolene,
      Condensed milk is always sweetened, it will not condense without the sugar.
      Evaporated milk is unsweetened, but it will not do for this recipe,
      Gemma 🙂

  9. Jenni on May 15, 2018 at 2:12 pm

    I made the peanut butter ones and was skeptical as I’ve never made a cookie without flour, they were amazing!! Left them in oven for 17 mins and they turned out perfect!!😃

    • Gemma Stafford on May 16, 2018 at 3:41 am

      Yay!!! I’m delighted to hear that.


  10. Birunda on February 4, 2018 at 5:29 am

    Hi Gemma,
    I have been watching your channel for quite a while and your channel is amazing. I love your cookie recipies the best, especially the 3 ingredient cookies. Unfortunately I dont have an OTG or the oven which you use in this channel for baking. Can these be done in microwave oven? If so how do i bake and for how long?


    • Gemma Stafford on February 4, 2018 at 5:41 pm


      Thanks so much, really glad you like my recipes. If you have a microwave oven I’m guessing that would work. just use the oven and set it of the same temp as I give for the oven.

      Hope this helps,

  11. MommaKayHoward on January 25, 2018 at 10:18 am

    Did you use freshor frozen bananas in the oatmeal cookies?

    • Gemma Stafford on January 26, 2018 at 5:09 am

      Hi there,
      Fresh and ripe. You could use frozen if you wish, defrost it first,
      Gemma 🙂

  12. Cheri on January 11, 2018 at 9:07 am

    I love these cookies, especially the banana oatmeal recipe because it is “guilt free” and there are so many ways to vary it easily by exchanging the chocolate chips for dried fruit, nuts, coconut, or other kinds of chips. I had a lot of ripe bananas just before Christmas, so I made a triple batch and froze them in sandwich bags. I just ate the last two for breakfast this morning.

    • Gemma Stafford on January 11, 2018 at 7:30 pm

      Hi Cheri,

      It’s great you already know these, and fun fact but we are actually creating recipes called ‘Bold Baking Guilt Free’ so it’s funny that you mentioned that 🙂


  13. Yolanda Monteiro on November 1, 2017 at 10:40 am

    Hi Gemma, I tried these today and they were a big flop. Not sure what I did wrong. They spread immensely and got stuck to one another. I have to throw them away, feel really bad about this.

    • Gemma Stafford on November 2, 2017 at 4:02 am

      Hi Yolanda,
      I feel really bad about this too, I am sorry.
      I suspect you changed something in the recipe! am I right?
      Gemma 🙂

    • Kathy Hill on November 14, 2017 at 2:24 pm

      Thanksgiving is almost upon us. Time for some tasty holiday treats to share with us. Love your videos Gemma. I really love the no knead cinnamon roll dough. My cinnamon rolls turned out great thanks.

      • Gemma Stafford on November 15, 2017 at 3:10 am

        Thank you Kathy for your kind review of this recipe,
        Gemma 🙂

  14. Serenademet on September 26, 2017 at 2:15 am

    Hi gemma ☺ I have made the oatmeal cookies yesterday and they turned soooooo good and so tasty thank you fo sharing those recipes , you are a great cheef 😘👏

    • Gemma Stafford on September 26, 2017 at 2:37 am

      Hi there, Thank you so much, I am happy you liked this recipe,
      Gemma 🙂

  15. Elinoy on September 14, 2017 at 5:38 pm

    Hi Gemma,
    I just found you and I’m so excited can’t wait to try all your great clear vegan recipes!
    Thank you so much🌹
    I am a vegan/allergic to eggs so I use as an egg replacement -1 Tbsp Chia seeds +3 Tbsp water and set aside for 30 min. works great with cookies.
    For red white and blue cookies,
    I add red white & blue sprinkles to the crazy cookie dough 😃

    • Gemma Stafford on September 15, 2017 at 3:30 am

      Thank you for that great suggestion Elinoy, that wil lhelp other vegan Bold Bakers,
      Gemma 🙂

  16. Addison Phillips on August 25, 2017 at 3:45 pm

    I have made the peanut butter cookies several times. The texture is perfect! these are my favorite cookies!

    • Gemma Stafford on August 25, 2017 at 9:33 pm

      I love to heat that Addison. Keep up the great work 🙂


  17. 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 🙂

  18. 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.

  19. BamNye 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 🙂

  20. 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

  21. 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 🙂

  22. 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 ( 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 ??☺️?

  23. 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.

    • 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.
      Great recipes, Gemma, as always ^_^

  24. 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 🙂


  25. 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 🙂


  26. 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.

    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. 🙂

  27. 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 🙂

  28. 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.


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

    Hi Gemma,
    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.


  30. 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

  31. 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 🙂

  32. 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 🙂

  33. 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 🙂

  34. 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 🙂

  35. 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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