User:Xeverything11/sandbox/Make Two Ingredient Cookies

Have only 2 ingredients and wondered how to make cookies using these? You can definitely make different types of cookies using minimal ingredients! This wikiHow shows how to make almond cookies, peanut butter cookies, banana oatmeal cookies, chocolate fudge cookies, and chocolate hazelnut cookies - 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

Steps

Almond Cookies

1. Preheat the oven to 180 °C (350 °F).
2. Grease and line a cookie sheet. Use cooking oil spray to grease a cookie sheet and line with baking paper.
3. Combine the ingredients. Put the almond flour and maple syrup in a mixing bowl and mix to form a slightly sticky dough.
4. Roll into balls. Use your fingers to take heaped tablespoonfuls of the dough and roll them into balls.
   • You may have to oil your hands to prevent the dough from sticking to your hands.
5. Arrange the balls on prepared cookie sheet. Make sure there is some space between the balls for flattening and spreading later.
6. 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.
7. 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.

Peanut Butter Cookies

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

Banana Oatmeal Cookies

1. Preheat the oven to 180 °C (350 °F).
2. Line a cookie sheet. Use baking paper to line a cookie sheet.
3. Mash the bananas. In a mixing bowl, mash the bananas using a fork to a liquid-like consistency.
4. Combine in the oats. Add the oats to the mashed bananas and mix to combine. At first it looks liquidy, but as the oats absorb the bananas, this will form a thick dough.
5. Roll into balls. Use your fingers to take tablespoonfuls of the dough and roll them into balls.
6. Arrange the balls on prepared cookie sheet. Make sure there is some space between the balls for flattening and spreading later.
7. Flatten the balls. Use the palm of your hand, or back of glass, to flatten the balls slightly.
8. 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.

Chocolate Fudge Cookies

1. Preheat the oven to 180 °C (350 °F).
2. Line a cookie sheet. Use baking paper to line a cookie sheet.
3. Melt the chocolate. Put the chocolate chips in a microwave-safe bowl and microwave in 30 seconds intervals, stirring between, until melted.
4. Stir in the yogurt. Add the yogurt to the melted chocolate and mix to combine. The consistency of batter should be like thick pudding.
5. Drop batter onto cookie sheet. Use a cookie dough scooper to scoop out tablespoonfuls of batter and drop onto cookie sheet, making 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.
6. 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.

Chocolate Hazelnut Cookies

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

Tips

• You can add any mix-ins to the cookie dough before you bake. Some popular options are:
  • 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
• For peanut butter cookies, you can replace the powdered sugar with ½ cup (80 g) pitted dates, pureed into a paste.

References

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