How to Make Two‐Ingredient Cookies

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Have only two ingredients and wondered if you can make cookies? You can definitely make different types of cookies using minimal ingredients! This wikiHow shows how to make almond cookies [1] , peanut butter cookies [2] , banana oatmeal cookies [3] , chocolate fudge cookies [4] , and chocolate hazelnut cookies [5] - all with only two ingredients each!

Ingredients

Almond Cookies

Yields 12 cookies

  • Cooking oil spray for greasing and rolling
  • 2 cups (225 g) almond flour
  • ⅔ cup (200 g) maple syrup

Peanut Butter Cookies

Yields 12 cookies

  • 1 cup (280 g) natural peanut butter (do not use processed peanut butter)
  • ½ cup (60 g) powdered sugar

Banana Oatmeal Cookies

Yields 16 cookies

  • 2 large or 3 medium (360 g) very ripe bananas
  • 2 cups (250 g) quick oats

Chocolate Fudge Cookies

Yields 16 cookies

  • 2 cups (320 g) semisweet chocolate chips
  • 1 cup (250 g) nonfat plain Greek yogurt at room temperature

Chocolate Hazelnut Cookies

Yields 12 cookies

  • ⅔ cup (190 g) Nutella or any chocolate hazelnut spread
  • ½ cup (60 g) all-purpose flour
Method 1
Method 1 of 5:

Almond Cookies

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  1. 1
    Preheat the oven to 180 °C (350 °F). Use cooking oil spray to grease a cookie sheet and line It with baking paper.
  2. 2
    Combine the ingredients. Put the almond flour and maple syrup in a mixing bowl and mix to form a slightly sticky dough.
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  3. 3
    Roll into balls. Use your fingers to take heaped tablespoonfuls of the dough and roll them into balls. Arrange these balls on prepared baking sheet.
    • You may have to oil your hands to prevent the dough from sticking to your hands.
    • Make sure there is some space between the balls for flattening and spreading later.
  4. 4
    Flatten the balls. Use the palm of your hand to flatten the balls.
    • Thinner cookies will make them crispier, thicker ones make them more moist in the center, this is up to personal preferences.
  5. 5
    Bake for 10-12 minutes until golden on edges. Then, take the cookies out of the oven and leave them to cool.
    • You can store the cookies in an airtight container at room temperature for up to a week.
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Method 2
Method 2 of 5:

Peanut Butter Cookies

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  1. 1
    Combine the ingredients. Put the peanut butter and powdered sugar in a mixing bowl and mix to form a slightly sticky dough.
    • Chill the dough for 30 minutes. This will help make the dough less sticky and easier to roll.
  2. 2
    Preheat the oven to 180 °C (350 °F). Use baking paper to line a cookie sheet.
  3. 3
    Roll into balls. Use your fingers to take tablespoonfuls of the dough and roll them into balls. Arrange the balls on prepared cookie sheet.
    • Make sure there is some space between the balls for flattening and spreading later.
  4. 4
    Flatten the balls and make indentations. Use the back of glass to flatten the balls slightly. Then, using a fork, indent the cookies to make criss-cross indentations.
  5. 5
    Bake for 11-12 minutes until golden on edges. Then, take the cookies out of the oven and leave them to cool.
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Method 3
Method 3 of 5:

Banana Oatmeal Cookies

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  1. 1
    Preheat the oven to 180 °C (350 °F). Use baking paper to line a cookie sheet.
  2. 2
    Mash the bananas and add in oats. In a mixing bowl, mash the bananas using a fork to a liquid-like consistency. Add the oats to the mashed bananas and mix to combine.
    • At first, the mixture looks liquidy, but as the oats absorb the bananas, this will form a thick dough.
  3. 3
    Roll into balls. Use your fingers to take tablespoonfuls of the dough and roll them into balls. Arrange the balls on prepared cookie sheet.
    • Make sure there is some space between the balls for flattening and spreading later.
  4. 4
    Flatten the balls. Use the palm of your hand, or back of glass, to flatten the balls slightly.
  5. 5
    Bake for 15 minutes until golden. Then, take the cookies out of the oven and leave them to cool.
    • You can store the cookies in fridge for several days, or in a freezer for up a month.
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Method 4
Method 4 of 5:

Chocolate Fudge Cookies

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  1. 1
    Preheat the oven to 180 °C (350 °F). Use baking paper to line a cookie sheet.
  2. 2
    Melt the chocolate. Put the chocolate chips in a microwave-safe bowl and microwave in 30 seconds intervals, stirring between, until melted.
    • Do not overheat as it will burn the chocolate.
  3. 3
    Stir in the yogurt. Add the yogurt to the melted chocolate and mix to combine. The consistency of batter should be like thick pudding.
  4. 4
    Drop batter onto cookie sheet. Use a cookie dough scooper to scoop out tablespoonfuls of batter and drop onto cookie sheet.
    • Make sure there is some space for cookies to spread as you bake.
    • If desired, you can use wet fingers to smooth out the top gently to make it look smoother.
  5. 5
    Bake for 15 minutes until done (soft but not liquidy to the touch). Then, take the cookies out of the oven and leave them to cool.
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Method 5
Method 5 of 5:

Chocolate Hazelnut Cookies

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  1. 1
    Preheat the oven to 180 °C (350 °F). Use baking paper to line a cookie sheet.
  2. 2
    Combine the ingredients. Put the Nutella and flour in a mixing bowl and mix to form a slightly sticky dough.
  3. 3
    Roll into balls. Use your fingers to take tablespoonfuls of the dough and roll them into balls. Arrange the balls on prepared cookie sheet.
    • Make sure there is some space between the balls for flattening and spreading later.
  4. 4
    Flatten the balls. Use the back of spoon to flatten the balls slightly.
  5. 5
    Bake for 10 minutes until done (slightly cracked on edges). Then, take the cookies out of the oven and leave them to cool.
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      Tips

      • You can add any mix-ins to the cookie dough before you bake. Some popular options are: [1] [3]
        • Up to 2 teaspoons of:
          • Ground cinnamon
          • Vanilla, almond or lemon extract
          • Lemon or orange zest
        • Up to 1 cup (160 g) of:
          • Chocolate chips
          • Desiccated coconut
          • Dried fruit, like raisins
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      • For peanut butter cookies, you can replace the powdered sugar with ½ cup (80 g) pitted dates, pureed into a paste. [2]
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      Things You'll Need

      Almond Cookies

      • Cookie sheet
      • Baking paper
      • Mixing bowl
      • Spatula
      • Oven
      • Wire rack

      Peanut Butter Cookies

      • Cookie sheet
      • Baking paper
      • Mixing bowl
      • Spatula
      • Refrigerator
      • Glass
      • Oven
      • Wire rack

      Banana Oatmeal Cookies

      • Cookie sheet
      • Baking paper
      • Mixing bowl
      • Fork
      • Spatula
      • Glass (optional)
      • Oven
      • Wire rack

      Chocolate Fudge Cookies

      • Cookie sheet
      • Baking paper
      • Microwave-safe bowl
      • Microwave
      • Spatula
      • Cookie dough scooper
      • Oven
      • Wire rack

      Chocolate Hazelnut Cookies

      • Cookie sheet
      • Baking paper
      • Mixing bowl
      • Spatula
      • Tablespoon to flatten
      • Oven
      • Wire rack

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      References

      1. ↑ 1.0 1.1 Carine. (2021, November 29). 2-Ingredient Cookies (Vegan, Gluten-Free) . The Conscious Plant Kitchen. https://www.theconsciousplantkitchen.com/2-ingredient-cookies/
        This recipe is doubled to make 12 cookies.
      2. ↑ 2.0 2.1 www.DessertForTwo.com. (2022, November 26). 2 Ingredient Peanut Butter Cookies . Dessert for Two. https://www.dessertfortwo.com/2-ingredient-peanut-butter-cookies/
      3. ↑ 3.0 3.1 Lee, J. (2017, June 7). 2 Ingredient Banana Oatmeal Cookies . Kirbie’s Cravings. https://kirbiecravings.com/2-ingredient-banana-oatmeal-cookies/
        This recipe is doubled to make 16 cookies.
      4. ↑ Kirbie. (2022, November 7). 2 Ingredient Chocolate Fudge Cookies (No Flour, Eggs, Butter or Oil) . Kirbie’s Cravings. https://kirbiecravings.com/2-ingredient-chocolate-fudge-cookies/
        This recipe is doubled to make 16 cookies.
      5. ↑ Kirbie. (2021, June 17). 2 Ingredient Nutella Cookies (No Butter or Eggs) . Kirbie’s Cravings. https://kirbiecravings.com/2-ingredient-nutella-cookies/

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