Three NEW 3-Ingredient Cookies | Gemma’s Bigger Bolder Baking


Hi Bold Bakers! Three ingredient cookies was
one of my most popular and biggest videos of 2017. Now that it’s a new year, I have
even more three-ingredient cookies for you. Every cookie that I’m showing you today is
egg-free, and if you go to BiggerBolderBaking.com you can see the recipe and also the calorie
count for each cookie. Okay, the first one we’re going to make is a three ingredient
buttery shortbread. In a large bowl, add in some room temperature butter, and some icing
sugar. And then cream these two ingredients together well. Okay so here’s a tip: make
sure your butter is at room temperature so it creams really easily with your sugar. Also,
I’m using an electric hand mixer, but you can totally make this by hand, you just might
need a little bit of elbow grease. Okay this is good, it’s been creaming for a few seconds,
everything is mixed up, now we’re going to add in our flour. Then take your mixer
or your spatula, and then just mix in the flour. Now remember you don’t want to beat
flour too much or it’ll make your cookies tough, so just until it’s combined. There
we go. Now you will see that this is a little bit soft and crumbly, but this is exactly
what it’s supposed to look like, because we’re going to bring this together with
our hands on some cling wrap. So here I have a nice big piece of cling wrap, and what I’m
going to do is just take my cookie dough, and turn it out onto my cling wrap. Then once
it’s all out there nice and even, we’re going to form a log or something that kind
of looks like a sausage. So now this is because our dough is so soft that it’s not ready
to be baked off yet, so we’re going to make it into this roll and then we’re gonna pop
it into the fridge until it firms up and then it’s ready to bake. So here I have some
cookie dough that I actually made yesterday so it would be ready in time for the video.
I am going to cut these slices around ¾ of an inch thick, which is a pretty thick cookie.
One question I get asked a lot is can you freeze these cookie doughs, and yes, they
freeze perfectly. And then they just bake them off and they’re ready to go. Okay,
great. Now these are all sliced, I’m just going to pop them on to my tray lined with
parchment paper. If you want to give them a little bit of a shape with your fingers
you can, too. Okay, perfect, the one thing about these cookies it’s not only three
ingredients, it’s that they’re so fast to make. So you can whip them up in no time.
Okay, these are looking great, these little beauties are ready for the oven. Bake your
cookies off at 350 degrees Fahrenheit, or 180 degrees Celsius for roughly 15 minutes
until they’re a light golden brown. So not only did these cookies look gorgeous, but
they actually smell amazing, my whole kitchen smells like butter and sugar and yummy things.
So now you want to let these cookies cool for a little bit, but once they do, you can
give them a taste. You know what? Sometimes it is the simplest of recipes that yield you
the biggest and boldest results and these are fantastic, they’re crumbly, they’re buttery,
mm, a little mouthful of heaven. Now I’m going to move my shortbread just over to the side
a little bit, I’m not going to forget about them, because we’re going to move on to
a three-ingredient coconut cookie. So now if you can believe this, the next cookie that
we’re going to make is even simpler than the last. Into a large bowl, we’re going
to add in some shredded coconut, now you can use unsweetened coconut or sweetened, that’s
up to you, I prefer to use unsweetened, because then the next thing we’re going to do is
add in a little bit of sugar. To add sweetness to our cookies. So the next ingredient we’re
going to add in is some coconut milk. Not coconut water or cream, coconut milk. And
this is going to bind our cookies together. You’ll notice that there’s no eggs in here,
there’s no flour, they’re gluten free as well. Now all you want to do is just stir
mix really well together. So now don’t worry, I know it looks like I only put a tiny bit
of coconut milk in here, but as you stir, keep on mixing, the coconut will moisten and
it will all form together in a big dough. This is what we’re looking for. I can’t
get over how fast it is to make this cookie. This dough is ready to be put on to our baking
tray. So to shape your cookies take a tablespoon and just get a nice scooped heap of your cookie,
then just shape it in your hand until it’s kind of round. And then pop it onto your baking
tray lined with parchment paper. Just continue doing this will of your cookies. So if you
make these cookies, or actually any of my recipes, I’ve got a rating system on BiggerBolderBaking.com.
You can tell me what you liked about them, you can tell me if you changed something,
it’s just really good for the rest of the community to see what works and what doesn’t
work. Here’s my last cookie. These guys are looking delicious already and they’re
not even baked off, we’re going to pop these into the oven. Bake your coconut cookies off
at 350 degrees Fahrenheit or 180 degrees Celsius for roughly 15 minutes. Our coconut cookies
are out of the oven and they look so sweet, and it smells lovely. Kind of like a tropical
flavor. So you want to let these guys just sit on your tray, cool down and they’ll firm
up and then they’re ready to eat. So my cookies have cooled down a significant amount of time,
so now I get to taste them. Oh yum. Do you know what it’s like? It’s like a macaroon.
But with like double coconut, because of the coconut milk, and the shredded coconut, these
are to die for. You know what? Thee cookies keep on getting better and better, and on
that note, we’re going to go ahead and move on to our next cookie, which is chocolate
and banana. In a large bowl, add in your bananas. And then mash them really well with a fork.
Now I know this looks like a lot of banana but they’re actually replacing the eggs in
this recipe so you do need a lot. Once they’re all smushed up like this, we’re going to
add in the rest of our ingredients. So in this cookie there isn’t any flour either,
so what we’re going to add in is cocoa powder, which obviously is flourless, and it makes
your cookies really lovely and rich. And then to follow that, peanut butter. So go ahead
and add that in there. And these actually are kind of high protein cookies as well,
so they’re good for you, and they taste good too. Then all you want to do is mix these
all together until your dough is formed. Okay so there you have it, now we’re going to
scoop it onto our baking tray. So with two teaspoons, go ahead and scoop a nice, big,
generous heap of your cookie dough, and then place it onto your baking tray. Just try and
get them as round as you can. And then just keep on going scooping and smashing. These
cookies make around 12 and they’re nice and generous. So the once thing about these cookies
is that they don’t bake crisp, they actually end up being quite soft, because of all the
banana in them, so you’re going to store them in an airtight container for around two days,
whereas the other cookies would last longer. Okay so now I know they might not be a lot
to look at right now, but when we pop them into the oven they’re going to come out lovely.
Bake these cookies off at 350 degrees Fahrenheit or 180 degrees Celsius for roughly 15 minutes.
Our little chocolate and banana cookies are done and they smell amazing. As you can see
they don’t really change their shape, they just tray the same but they get a little bit
darker. So I’m going to give it a bit of a try. Mm. The reason I love this cookie in
particular is because it’s sweetened with all natural sugar, so it’s a little bit
kind of guilt free and it’s so fudgy, and soft, with all the banana and peanut butter,
I absolutely love it. It just goes to show you with three simple ingredients you can
make an array of cookies, from rich chocolate to a buttery shortbread to a tropical coconut,
there’s something here for everybody. I really hope you enjoy this video and if you
did, please share it with a friend. And I’ll see you back here really soon, for more Bigger
Bolder Baking.

100 thoughts on “Three NEW 3-Ingredient Cookies | Gemma’s Bigger Bolder Baking

  1. If the Coconut Cookies are made with Coconut Sugar you literally make a cookie out of pure coconut! XD Dip it in some coconut milk for extra effect!

  2. Hello,from HOUSTON,TEXAS, I'm a new subscriber, how MANY cookies, does one batch does it make,and what if I want to double?

  3. tried the coconut cookies. They fell apart and did not spread at all. Followed the recipe exactly. Total waste of 2 cups of organic coconut

  4. Hi Gemma.I made my shortbread cookies today. I used the proportion – 3:2:1(flour:butter:100). And baked them at 150 for 14 mins. Mine is a small oven though. My cookies were perfect from outside but the inside is a bit soft and chewy. I did refrigerate them before putting into the oven. Can you pls help.

  5. Could I put coconut sugar instead of the white sugar? They might be a little darker huh? But the taste should still be there.

  6. I told my mom I'm gonna make some of these cookies (and some of the old 3 ingredient cookies) and she shook her head and said she wouldn't like them. Poor me, I have to eat them all by myself then. Poor, poor me… lol

  7. I'm SO loving these 3 ingredient recipes! I swear when I make your cookies, they come out beautiful every time! Thank you😊

  8. Hi Gemma, I'd like to ask if there is any sugar in the chocolate cookies. If not, can I add some or would it spoil them. Thank you for sharing these recipes.

  9. Hello Gemma I have something for you to. I love to see you try tropical flavors in ice cream. Maybe a creamy coconut with out putting shredded coconut, and pineapple, any tropical fruit of yr choice. Love yr recipes they are Fantastic. You can do this Gemma ThankYou Margie
    PS You look a lot like your Mom, very classy lady.

  10. Could you please give how much ingredients for each thing please, because i can't get on your site to get them, thankyou

  11. Hi Gemma, my son is allergic to banana but he really loves chocolate cookies! Can I use egg instead of banana? If so, how many?

  12. 3 Ingredient Shortbread Cookies
    Prep Time: 10 mins
    Cook Time: 18 mins
    Total Time: 28 mins
     
    Enjoy buttery and delicious Shortbread Cookies with my easy 3 Ingredient Shortbread Cookies recipe for all of the flavor with less of the fuss.

    Course: Dessert
    Cuisine: American
    Servings: 30 -35
    Calories: 71 kcal
    Author: Gemma Stafford

    Ingredients:
    * 1 cup ( 8oz/240g) ) butter, room temperature
    * 1/2 cup (2oz/60g)) powdered sugar, sifted
    * 2 cups (10oz/300g)) all purpose flour

    Instructions:
    1. Preheat your oven to 350o F (180oC) and line a baking tray with parchment paper.
    2. In a large bowl cream together the soft butter and sugar with an electric mixer until light inf fluffy.
    3. Add in the flour and mix until the dough just comes together.
    4. Turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two by two inch log.
    5. Wrap the log of cookie dough in plastic wrap and allow to firm up in the fridge for 30 minutes.
    6. Once the dough is firm slice the cookies into 3/4 inch thick rounds. Place each round on your baking trey and bake for 16-18 minutes or until just golden.
    7. Allow to cool slightly before transferring to a cooling rack.
    8. Once cool the cookies can be stored in an air tight container for up to 3 days.

    3 Ingredient Chocolate Banana Cookies (Vegan)
    Prep Time: 10 mins
    Cook Time: 15 mins
    Total Time: 25 mins
     
    Servings: 12
    Calories: 93 kcal
    Author: Gemma Stafford

    Ingredients:
    * 3 large ripe bananas ,(4oz,120g) or so each, mashed.
    * 1/2 cup (4oz/120g) creamy peanut butter
    * 1/2 cup (2oz/60g) cocoa powder, sifted

    Instructions:
    1. Preheat the oven to 350oF (180oC) and line a baking tray with parchment paper.
    2. In a large mixing bowl using a fork mash your bananas.
    3. Add in the peanut butter and mix with the banana until evenly combined. Lastly, add in the coco and mix until the cookies come together into a thick batter.
    4. Using two spoons, scoop heaping tablespoons of dough onto the baking tray about 1 inch apart.
    5. Bake for 15-18 minutes or until the cookies lose their sheen.
    6. Allow to cool and set on the cookie sheet for 3-5 minutes before transferring to a wire rack to cool completely.
    7. Store in an airtight container in the fridge for up to 2 days.

    3 Ingredient Coconut Cookies (Vegan)
    Prep Time: 10 mins
    Cook Time: 15 mins
    Total Time: 25 mins
     
    Servings: 12
    Calories: 56 kcal
    Author: Gemma Stafford

    Ingredients:
    * 2 cups (6oz/180g) shredded coconut
    * 2 tablespoons granulated sugar
    * 1/4 cup (2floz/60ml) coconut milk

    Instructions:
    1. Preheat your oven to 350F (180oC) and line a baking tray with parchment paper.
    2. In a large bowl combine the shredded coconut, sugar and coconut milk.
    3. Using a spatula mix until the shredded coconut coconut is fully coated and the mixture comes together into a sticky wet batter.
    4. Using a tablespoon scoop the coconut mixture into your hands and form into a ball. Place the coconut balls onto your baking tray about 1 inch apart. Gently press each cookie down to form a small round as they do not spread when baking.
    5. Bake the coconut cookies for 15-18 minutes or until golden brown around the edges.
    6. Allow to cool on they baking tray for about 10 minutes before carefully transferring to a cooling rack.
    7. Once cool you can store these cookies in an airtight container in the fridge for 3-4 days.

  13. In shortbread cookies is it unsalt butter? And in the chocolate banana peanut butter is it unsweetened coco powder?

  14. Add some orange rind and a little vanilla to the butter cookie. Yummy! Will try the coconut too.

  15. Thanks for your 3 ingredient vookie videos. My only recommendation is that you never once mentioned any meadurements for any of the recipes. I found that very dissappointing because I tried the shortbread recipe and you video showed everything coming out perfect. I tried it following your directions and they still fell apart when I sliced the tefrigerated dough long. I think your videos are somewhat unrealistically prrfect and you never took into concideration that things could go wrong. Please help me out!

  16. Hi may i know why is my dough so soft that i cant shape it properly? also how to get rid of gaps when shaping the dough?

  17. Hi Gemma,just made the chocolate banana cookie dough,it's kinda bitter can I add in some sugar?In a dashing hurry..thanx

  18. Gracias por su tiempo y que los ingredientes están en dónde se pueden traducir, Dios la cuide México DF

  19. The shortbread cookies recipe calls for 2 cups of flour per 1 cup of butter. Are you sure it's not a mistake?? I couldn't form my dough into a log, it was way too dry. I had to add another stick of butter and sugar powder to it…

  20. I made a donut at home and taste it ,it was delicious.i used flour ,sugar,butter,vanilla,powder abd yeast with waiting a hour and half.am i correct.

  21. Hi Gemma, i enjoy a lot of your recipes. At this time I already did the butter cookies and it was a success, thanks for giving it us this amazing options.

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