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This article was reviewed by Craig Watson. Craig Watson is a Baker, Entrepreneur, and the Founder of Baked Cravings, a nut-free bakery in New York City. With eight years of experience, he specializes in creating high-quality baked goods in a nut-free facility. Baked Cravings has received The Best of Manhattan Award. Craig holds a Bachelor's Degree in Accounting from New Jersey City University and a Master of Business Administration in Marketing from Wilmington University.
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
Yields 12 cookies
- Cooking oil spray for greasing and rolling
- 2 cups (225 g) almond flour
- ⅔ cup (200 g) maple syrup
Yields 12 cookies
- 1 cup (280 g) natural peanut butter (do not use processed peanut butter)
- ½ cup (60 g) powdered sugar
Yields 16 cookies
- 2 large or 3 medium (360 g) very ripe bananas
- 2 cups (250 g) quick oats
Yields 16 cookies
- 2 cups (320 g) semisweet chocolate chips
- 1 cup (250 g) nonfat plain Greek yogurt at room temperature
Yields 12 cookies
- ⅔ cup (190 g) Nutella or any chocolate hazelnut spread
- ½ cup (60 g) all-purpose flour
Steps
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1Preheat the oven to 180 °C (350 °F). Use cooking oil spray to grease a cookie sheet and line It with baking paper.
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2Combine the ingredients. Put the almond flour and maple syrup in a mixing bowl and mix to form a slightly sticky dough.Advertisement
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3Roll 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.
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4Flatten 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.
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5Bake 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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1Combine 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.
-
2Preheat the oven to 180 °C (350 °F). Use baking paper to line a cookie sheet.
-
3Roll 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.
-
4Flatten 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.
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5Bake 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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1Preheat the oven to 180 °C (350 °F). Use baking paper to line a cookie sheet.
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2Mash 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.
-
3Roll 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.
-
4Flatten the balls. Use the palm of your hand, or back of glass, to flatten the balls slightly.
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5Bake 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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1Preheat the oven to 180 °C (350 °F). Use baking paper to line a cookie sheet.
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2Melt 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.
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3Stir in the yogurt. Add the yogurt to the melted chocolate and mix to combine. The consistency of batter should be like thick pudding.
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4Drop 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.
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5Bake 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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1Preheat the oven to 180 °C (350 °F). Use baking paper to line a cookie sheet.
-
2Combine the ingredients. Put the Nutella and flour in a mixing bowl and mix to form a slightly sticky dough.
-
3Roll 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.
-
4Flatten the balls. Use the back of spoon to flatten the balls slightly.
-
5Bake 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
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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
Thanks - Up to 2 teaspoons of:
-
For peanut butter cookies, you can replace the powdered sugar with ½ cup (80 g) pitted dates, pureed into a paste.[2]Thanks
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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
About This Article
Baker
This article was reviewed by Craig Watson. Craig Watson is a Baker, Entrepreneur, and the Founder of Baked Cravings, a nut-free bakery in New York City. With eight years of experience, he specializes in creating high-quality baked goods in a nut-free facility. Baked Cravings has received The Best of Manhattan Award. Craig holds a Bachelor's Degree in Accounting from New Jersey City University and a Master of Business Administration in Marketing from Wilmington University.
Co-authors: 5
Updated: March 10, 2025
Views: 223
Categories: Cookies and Biscuits
Thanks to all authors for creating a page that has been read 223 times.
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