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.