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

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

November 13, 2019 100 By William Morgan


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.