Top 8 Simplest Desserts You Can Make TODAY

Simplest Dessert

Baking can be tricky because it requires patience, precise measurements, and practice. Maybe this is why people resort to buying baked goods instead of making them. Though it can be hard, baking is not rocket science.

What is the simplest type of dessert? Cookies are the easiest type of dessert to make, especially three-ingredient cookies. Many cookies need only three ingredients and are tasty.

Learn how to cook the easiest dessert of all time in this article. Aside from oatmeal breakfast cookies, I will include other variations to add to your baking arsenal.

Oatmeal Breakfast Cookies


  1. 2 cups gluten-free rolled oats.
  2. 3 large overripe bananas, mashed.
  3. 1/2 cup peanut butter. 


  1. Preheat the oven to 175°C/350°F. Line and set aside a large baking sheet with parchment paper.

  2. In a large mixing cup, add all the ingredients and blend until thoroughly mixed. 

  3. Lightly wet your hands and shape 8 cookie balls. Place each ball on a lined mat and press each ball to create a cookie. Bake for 10-12 minutes. Take it from the oven when slightly golden.

  4. Enable the mat to cool for 10 minutes before switching to the wire rack to cool.


  1. Don’t be afraid to add extra oats if you think the batter is too thin. This is attributed mostly to the number of mashed bananas used.

  2. Add some chocolate chips for a touch of fun. I tend to use mini chocolate chips because they scatter equally, but regular chocolate chips work well, too.

  3. Use the cookie mat for baking cookies for quick removal. If you use a baking sheet, check that it is lightly greased.

  4. When it comes to preserving breakfast cookies, PLEASE refrigerate them. I wanted to keep these cookies out at room temperature, and after 2 days, the taste was still poor, and they even began to spoil. You can keep them inside the refrigerator for up to 5 days.

Sugar-Free Flourless Cookies

For the original version:

  1. 1 cup almond butter.
  2. 3/4 cup granulated sweetener of choice. Most people use a monk fruit stevia blend.
  3. 1 large egg.

For the egg-free version:

  1. 1 cup smooth almond butter.
  2. 3/4 cup granulated sweetener of choice. Some use a monk fruit stevia blend.
  3. 3-4 tbsp ground chia seeds.


  1. Preheat the oven to 350°F and prepare a baking tray with parchment paper or a cookie sheet.

  2. Toss everything in a big bowl, then mix until well blended. If you are using the egg-free option, start with 3 tablespoons of ground chia seeds. Add 1 extra tablespoon if the batter is too thin.

  3. Using a cookie scoop or your fingertips, form tiny balls on the cookie sheet and spread them 3-4 inches apart. Shape each ball in the form of a cookie and press it down with a fork.

  4. Bake around 8 to 10 minutes, or until the cookies are ‘just’ golden brown but still warm. Remove from the oven to let cool until smooth, solid, and chewy.


  1. Start with 3 tablespoons and incorporate an additional tablespoon of cookies if that is too small.
  2. Store cookies inside a sealed jar for up to a week or refrigerate or freeze.

Almond Butter Cookies


  1. 1 cup almond butter.
  2. 2/3 cup granulated sweetener of choice.
  3. 1 large egg.


  1. Before baking, set the oven to 180°C or 350°F to preheat. Start preparing a Silpat sheet or cover a large baking tray with parchment paper.

  2. In a large mixing cup, mix all the ingredients so they are perfectly combined. If you’re using chocolate chips, fold them together at the top.

  3. Shape 12 cups of cookie dough and put them on a lined tray/cookie sheet. Place the dough balls 2 inches apart. Press each ball in the form of a cookie. Bake for 10-12 minutes, until the cookies are golden around the edges.

  4. Bring out the tray from the oven and let the cookies cool entirely on the baking sheet.


  1. Cookies made of almond butter should be kept in a sealed jar at room temperature. They’ll stay fresh for up to 7 days.

  2. Also, freeze them to enjoy later! To do so, place the cookies in a zip-lock bag or a shallow jar. Frozen cookies are kept fresh for up to 6 months.

  3. Leave the almond butter cookies out at room temperature or overnight in the refrigerator.

  4. Replace this with ground chia seeds for a vegan/eggless alternative. Begin with 3 tablespoons and add tablespoons only if the batter is too small.

No-Bake Peanut Butter Cookies


  1. 3/4 cup coconut flour.
  2. 2 cups smooth peanut butter. You may utilize any nut or seed butter.
  3. 1/2 cup sticky sweetener of choice. You may use monk fruit or sweetened maple syrup.


  1. Line a large plate or tray of parchment paper and set it aside.

  2. In a microwave-safe bowl or stovetop, incorporate peanut butter and sticky sweetener and melt until mixed. Include the coconut flour and mix until the batter stays thick.

  3. Use your hands to make tiny balls and place them on a lined plate or tray. Press each ball in the form of a flat cookie, using a fork to cross both sides.

  4. Refrigerate until solid and fragrant.


  1. Peanut butter cookies must be kept refrigerated, but they are also freezer-friendly.

  2. If the dough is too thin, continue adding coconut flour until the desired thickness is reached.

  3. In the case of ultra-gooey and fudgy peanut butter, do not bake cookies. Enjoy at room temperature.

Gluten-Free Chocolate Chip Cookies


  1. 16 ounces natural nut butter. You can choose any variety.
  2. 1 1/2 cups coconut palm sugar.
  3. 2 large eggs.
  4. 1 cup dark chocolate chips.


  1. Prior to baking, set the oven to 350°F to preheat. Then line 2 baking sheets with parchment paper and set aside.

  2. Scoop the almond butter, palm sugar, and eggs in the electric mixer bowl and pound until smooth. Scrape the cup and beat it again. Then gently blend in the chocolate chips.

  3. With a 1 1/2-tbsp cookie scoop, put the dough on the baking sheet. Put them close together so they won’t grow. Use a fork to drive the tops down to around 1/2 inch thick.

  4. Bake for about 10-12 minutes. Enable the cookies to cool entirely on the baking sheets. They are too fragile to pick up until they are cool. Store in an airtight bag. They should last for up to 2 weeks.


  1. These cookies freeze well. You can take 1-2 off at a time. Let them thaw.

Cool Whip Cookies


  1. 1 box of lemon cake mix
  2. 1 egg
  3. 2 cups of thawed Cool Whip
  4. 1/2 cup powdered sugar


  1. Mix the cake mixture, egg, and Cool Whip. The dough should be easy to mix, but the cookies are going to be sticky.

  2. Put teaspoons of the cookie dough into the powdered sugar and roll the dough to coat the cookies. If the dough sticks to your hands, brush your hands first with a cooking spray.

  3. When the cookies are baked, they scatter gently, giving them the appearance of crinkle cookies due to the crushed powdered sugar.


  1. The worst part of baking these cookies is that they seem to cling a little to the plate. Use a Silpat Non-Stick Baking Sheet, but if you don’t have one of these useful kitchen gadgets, use parchment paper or cooking spray.

Cookie Butter Mug Cake


  1. 1/4 cup cookie butter spread.
  2. 4 tbsp nonfat milk.
  3. 4 tbsp all-purpose flour.
  4. 1/2 tsp baking powder.


  1. Add all ingredients to the order indicated in a big, microwave-safe mug. Mix with a small whisk until the batter is fluffy and no flour lumps are left. Because of the spread, the batter is going to be a little stiff to blend. You are going to have to use a little more pressure than with any of my other mug cakes.

  2. In the microwave, heat the mug cake for about 1 minute and 20 seconds or until it is baked. The cake will initially grow when baking and will deflate slightly as soon as it is removed from the microwave. Allow the cake to cool down a couple of minutes before you eat.


  1. You can use low-fat or whole milk if desired.

Reese’s Fudge Bars


  1. 22 Reese’s Peanut Butter Cups.
  2. 3 cups chocolate chips.
  3. 14 ounces sweetened condensed milk.


  1. Line a 9 x 9-inch foil pan and coat it with cooking spray. Then, put the peanut butter cups in an even layer at the bottom of the pan. You can use 16 at the bottom.

  2. Toss the sweetened condensed milk and chocolate chips in a medium saucepan on low heat. Stir until the chips and milk have melted together.

  3. When the chips and milk have melted, scatter uniformly over the peanut butter cups in the prepared tray. Immediately sprinkle with the Reese’s crumbling, rubbing it gently onto the fudge.

  4. Let the fudge cool on the counter until it’s room temperature. Afterward, cover it with plastic and put it in the refrigerator to harden fully. Break into squares and serve.


You are not lazy if you want to make these 3- to 4-ingredient desserts. These recipes are a perfect way to start your baking game. Plus, all the recipes are good for your health, especially if you are on a diet.

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