2 Ingredient Cookies Recipes

2 INGREDIENT COOKIES

Steps:

• Pre heat oven to 350.
• Add bananas and oats to a bowl.
• Mash until creamed together, I used a fork.
• Add additional oats if needed to
• Should end up with a drop cookie consistency.
• Add whatever 'add ins' you'd like but try to keep the dough moist enough to hold the cookie together.
• Place on cookie sheet either by small dropfulls or spoon on and flatten top.
• Bake for 12-15 mins.

2-INGREDIENT PUMPKIN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix cake mix and pumpkin puree together until combined. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 10 to 15 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

2 INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
• Soak dates in warm water for 10-15 minutes. If you are using a new package of dates and your dates are very soft, you do not need to soak them and you can use them as is. Drain dates from water (no need to completely pat dry them) and add them to food processor. Pulse until dates form a thick paste. You may need to scrape the sides of your food processor a few times with a spatula to ensure all the dates are evenly pulsed and mixed in.
• Add in peanut butter. Pulse until peanut butter is fully mixed in and becomes a thick cookie dough. Your dough may seem a little crumbly but if you pinch it together, it should stick.
• Using a 1.5 cookie scoop, scoop cookie dough and place onto prepared baking sheet. Continue to scoop until all dough is used up. You should have enough for 16 cookies. Grab one dough ball and press between your palms to compact it and keep the dough from getting crumbly. Roll between your hands to form a round ball. Place back onto cookie sheet and repeat with remaining dough, placing dough balls 2 inches apart.
• Press down on each dough ball so it form a thick round disk (about 1/2 inch thick). The cookies will not spread much during baking so you want to shape the cookies as close to you want their final appearance as possible. Use the back of a fork to make criss-cross patten on the surface of each disk.
• Bake cookies for about 10 minutes or until they puff up and the surface of the dough does not look wet. If you are unsure if your cookies are ready, you can test one by gently try to slide it on the baking sheet. It should without the bottom sticking. Be gentle because cookies are not fully set yet.
• Let cookies cool on cookie sheet and fully set before removing the cookies from the baking sheet.

2 INGREDIENT PEANUT BUTTER COOKIES

Steps:

• In a large mixing bowl, combine your peanut butter with maple syrup until combined. Cover the bowl and freeze for 45 minutes or refrigerate for two hours.
• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
• Remove the chilled cookie dough from the freezer or fridge. Using your hands, roll out balls of dough and place them onto the parchment paper. Press down on each cookie dough ball into a cookie shape.
• Bake the cookies for 10-12 minutes, or until the edges look golden brown. Remove the cookies from the oven and let them cool completely, before carefully removing from the baking sheet.

2 INGREDIENT COOKIES

Steps:

• Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
• Combine almond flour and maple syrup until dough is wet and sticky,
• Scoop about 1 1/2 tablespoons of dough into hands and roll into balls.
• Place balls on cookie sheet and flatten with the back of a spoon.
• Bake for 10-12 minutes until edges are golden brown.
• Cool on cookie sheet 2 minutes then remove to cool on rack.
• Enjoy!