Sometimes you want something nice and simple to satisfy your sweet tooth when it comes to dessert recipes.
These drool-worthy recipes are made with just three ingredients or less. So whip up one of these sweet treats next time you’re in a pinch to quell a sugar craving.
Banana Cinnamon Rolls
Talk about clean eating. These amazing cinnamon rolls are completely vegan and grain-free. The sweetness, of course, comes from bananas and dates — two of the most beloved dessert ingredients in the world of healthy eating. You only need three ingredients (bananas + dates + cinnamon), but you can add vanilla and/or salt if desired.
- 4 spotty bananas
- 1 cup Medjool dates (about 12)
- 1/2 cup water
- Optional: 1 tsp vanilla and/or a pinch of salt
- Preheat the oven to 250F
- Slice the bananas lengthwise into three strips each (see tips in the post and watch the video for technique).
- Layout the slices on two baking trays lined with parchment paper. Do not overcrowd. We recommend six pieces per tray.
- Bake for 1 hour at 250F.
- Remove from the oven and let them cool for 15-20 mins.
- Gently run a finger or dull knife under each slice to release it from the pan. Then, flip them over so the side with more moisture is facing upwards.
- Blend all the ingredients for the date paste.
- Spread about one tablespoon of date paste down the length of a banana slice. Sprinkle with cinnamon. Roll.
- Repeat with the remaining slices. You can roll the shorter pieces inside the longer strips.
- Arrange all the rolls on one lined pan.
- Return them to the oven for 1.5-2 hours at 250F.
- Remove from the oven. Allow cooling. Eat immediately or refrigerate for a firmer consistency. Keep leftovers in the fridge.
Flourless Peanut Butter Cookies
Love the taste of peanut butter cookies? These healthy, flourless cookies will be right up your alley. The only ingredients in these babies are peanut butter, eggs and granulated sugar.
- 1 cup natural unsweetened peanut butter
- 1 large egg , room temperature
- 1/2 cup granulated or golden monk fruit sweetener , plus more for sprinkling on the tops if desired (you can also use your preferred low carb sweetener)
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, beat together the peanut butter and monk fruit sweetener until smooth. Add the egg and mix until well combined. Add optional ingredients, as desired.
- Use a medium (1.5 tablespoons) cookie scoop to make about 14 cookies. If you like the crystallized crunch, sprinkle tops of cookies with additional granulated monk fruit sweetener.
Place dough balls on a prepared baking sheet at least 2 inches apart, and then use a fork to flatten and form a criss-cross pattern.
- Bake in preheated oven for 9 to 11 minutes, until the cookies are just slightly browned on the bottom. Be careful not to over-bake as the cookies will continue to cook. Allow cooling on the baking sheet for at least 20 minutes before transferring to a wire rack.
To be clear, if you top these hazelnut-y Nutella brownies with decadent chocolate and ice cream, you’ll technically be using five ingredients. But as rich as these brownies are, you don’t wholly NEED to top them with anything.
- 1 1/4 cup Nutella
- 2 large eggs
- 1/2 cup all-purpose flour
- Preheat oven to 350°F. Grease a 9-inch x 9-inch metal baking pan. Add all ingredients into a large bowl and mix until the batter is smooth. Pour into baking pan and smooth top with a spatula.
- Bake for about 15 minutes until the toothpick inserted comes out clean. Be careful not to bake too long otherwise, brownies will dry out. Let brownies cool and set before cutting and serving.
Buttery Shortbread Cookies
These cookies may LOOK Christmas-y, but sub in different-coloured sprinkles and you can serve them year-round. They are the ultimate shortbread cookies, with one exception: You only need butter, brown sugar and all-purpose flour to make them.
- 2 cups salted butter, cold and cut into pieces
- 1 cup packed light brown sugar
- 4 1/2 cups all-purpose flour, divided
- Preheat oven to 325F, with a rack in the lower-middle position. Line baking sheets with parchment paper or silicone mats; set aside.
- In the bowl of a stand mixer, add butter and brown sugar. Using the paddle attachment at medium-high speed, mix until fluffy and light for several minutes. Add only 3 1/2 cups of the flour and mix on medium-low speed until combined.
- On a large board, sprinkle 1/2 cup flour to keep the dough from sticking to the board. Use a rubber spatula to transfer the dough to the board. Knead dough by hand for 5 minutes, adding only as much of the remaining 1/2 cup flour as needed to make a soft dough while continuing to knead by hand. The dough should end up weak and pliable, similar to play dough, not sticky. Work in the desired amount of sprinkles if using. (Important Note: You may not end up using all the flour, depending on how your dough feels; it’s essential to stop adding flour as soon as your dough feels like soft play dough.)
- Divide dough into thirds, wrap tightly and chill for at least 30 minutes or until firm enough to roll and cut shapes. Roll one-third of the dough out to about 1/2 inch thickness (lightly flour board if needed.) Either cut into 3×1 rectangular strips, triangles or use a cookie cutter for shapes. Place each cookie 2 inches apart on the baking sheet. Poke cookies with a fork to design if not using sprinkles.
- Bake 15-20 minutes, or until edges are golden brown. If your shapes are more petite, bake less time. Bake longer for more oversized silhouettes. Repeat with the remaining dough, working in batches, so the dough stays chilled and workable.
- Cool completely on a wire rack before serving. Cookies keep very when sealed airtight, at room temp.
Flourless Peanut Butter Mug Cake
If you haven’t yet heard of mug cakes, get ready to have your mind blown. These creative desserts can be made in minutes, require very few ingredients and are often super-healthy—case in point: This flourless peanut butter version.
- 3 tbsp creamy peanut butter
- 1 tbsp + 1 tsp white granulated sugar
- 1 large egg
- Whisk all ingredients into an oversized, microwave-safe mug until the batter is smooth and the egg is thoroughly whisked in.
- Microwave for about 1 minute. Let the cake cool a few minutes before eating.