Four Healthy 3-Ingredient Cookies: Almond, Coconut, or Peanut Recipes

Looking for healthy alternative cookies for your holiday or party desserttables?  Below are four recipes that only require three ingredients you might like to try.   See also banana and chocolate 3-ingredient recipes.  Although it has more than 3 ingredients, you might want to check out Gluten-free Pecan Cookies too, if more healthy dessert or snack recipes are desired.  

Wanting to convert to sugar-free?  If you are looking to cut sugar, Swerve is a substitute sweetener that can be used instead with the same recipe measurement as regular sugars.  If you prefer a different brand, check out the Conversion Chart to determine how much you may need to change the measurement so it will still be the right amount of sweet. 

Almond Cookies (Gluten-Free)

Makes 2 dozen 

Ingredients:  

1 can (8 ounces) almond paste

1/2 cup sugar

2 large egg whites, room temperature

Steps:

1. Preheat oven to 350°. 
2. In a large bowl, beat almond paste and sugar until crumbly. 
3. Beat in egg whites. 
4. Drop by  tablespoonfuls about 1-inch apart onto parchment-lined baking sheets.
5. Bake until lightly browned, 15-18 minutes. 
6. Cool for 1 minute before removing from pans to wire racks. 
7. Store in an airtight container.

Almond Flour Cookies (Vegan, Gluten-free) 

Makes 1 dozen 

Ingredients:

1 & 1/2 cups fine almond flour 

1/4 cup maple syrup (or substitute sugar-free version)

2 teaspoons vanilla extract

Steps:

1. Preheat the oven to 350 degrees.
2. Line a baking sheet with parchment.
3. In a mixing bowl, stir together almond flour,  syrup and vanilla until fully combined. The dough should look moist but still slightly crumbly and ragged. 
4. Using rounded tablespoon of dough drop on the cookie sheet about 2 ½ inches apart. 
5. Using a small square of parchment paper to prevent sticking and a flat-bottomed glass, flatten each cookie to about ¼ inch thick and 2 ½ inches round. 
6. Bake for 10 to 12 minutes or until the edges and bottoms are golden. 
7. Allow the cookies to cool on the baking sheet.

Coconut Refrigerator Cookies

Makes 20 cookies

Ingredients:  

3 cups shredded coconut

1/2 cup powdered sugar 

2/3 cup condensed milk (or substitute sugar-free version or condensed coconut milk)

Steps:

1. Line a large plate or tray with parchment paper. 
2. In a large mixing bowl, add all ingredients and mix well, until a sticky dough remains. 
3. Using your hands or a cookie scoop, form small balls of dough and place them on the lined plate or tray.
4. Press each ball into a cookie shape. 
5. Refrigerate until they firm up. 
6. Store in airtight container in the refrigerator for up to 2 weeks.  Or in the freezer for 6 months using Ziploc bags.

Sugar-free Peanut Butter Cookies 

Makes 2 dozen

Ingredients:  

2 cups of smooth peanut butter (or use chunky if the nuts are desired) 

2 cups Splenda  

2 large eggs  

Steps:

1. Preheat oven to 350 degrees.
2. Lightly grease a baking sheet.
3. Mix all ingredients in a bowl.
4. Drop mixture by tablespoon onto a baking sheet. Then use a fork to lightly press each cookie out and make a cross-hatch pattern on top.
5. Bake until the center appears dry, about 8 minutes.  Watch the cookies as different ovens bake faster or slower to make sure the cookies do not burn or if more time is needed.  Then  adjust the next batch accordingly.