2 ingredient cookies

These Air Fryer Buffalo Cauliflower Wings are crispy, delicious and so easy to make in the air fryer! Made with crispy cauliflower and a delicious vegan buffalo sauce, this is the perfect healthy low carb side, keto snack or appetizer for game day!

Air Fryer Buffalo Cauliflower Wings

almond flour

almond milk (, can sub any milk)

tsp onion salt

paprika

garlic powder

cauliflower florets (, about 1 medium cauliflower)

buffalo sauce ((Tessamae's OR Frank's))

Tbs vegan butter (, can sub with Ghee if not dairy-free for Whole30)

CUT THE CAULIFLOWER INTO PIECES: Remove most of stem and chop the cauliflower into bite-sized pieces.

Preheat oven to 450 degrees F and line a baking pan with parchment paper.

MAKE THE BATTER: In a large bowl, combine almond flour, almond milk ,onion salt, garlic powder and paprika in a bowl and mix until smooth.

Add the cauliflower florets to the mixture and toss to coat.

Place the cauliflower florets in a single layer in air fryer basket, you will have to work in batches.

AIR FRY at 375 for 12-14 minutes until golden brown, shaking halfway through.

Meanwhile, mix the hot sauce &amp; melted vegan butter / ghee together in a bowl.Pour the buffalo sauce evenly over the cauliflower &amp; toss to coat. Air Fry for an additional 2-3 minutes or until crispy and just starting to brown.

Air Fry for an additional 2-3 minutes or until crispy and just starting to brown.

Got ripe bananas? Then why not make a batch of 2-ingredient peanut butter banana cookies! They are vegan, grain-free, gluten-free, added sugar-free, oil-free, and Paleo. You can also make them with any other nut or seed butter.

2-Ingredient Peanut Butter Banana Cookies (V, GF, oil-free)

(60 mL) banana

(128 g) natural peanut butter (see notes for options)

Preheat the oven to 350F (180C). Line a...

Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.

In a small or medium bowl, finely mash...

In a small or medium bowl, finely mash the banana (so that no large lumps remain)

Add the peanut butter. Stir until completely blended...

Add the peanut butter. Stir until completely blended into a dough. Divide the dough into 10 equal portions and roll each into a ball (about 1 inch/2.5 cm each).

Place the dough balls on the prepared baking...

Place the dough balls on the prepared baking sheet, spacing 2 inches apart. Flatten with the tines of a fork (making cris-cross hatch marks). Alternatively, flatten with fingers, spatula, or a flat-bottom-glass until the cookie dough balls are about 2 inches (5 cm) in diameter.

Bake the cookies in the preheated oven for...

Bake the cookies in the preheated oven for 8 to 10 minutes until deep golden brown and the edges of the cookies appears dry (the cookies will look somewhat oily while warm).

Remove from oven and cool 5 minutes on...

Remove from oven and cool 5 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.

https://mediavine-res.cloudinary.com/video/upload/ycsa3osy26rzwnu6x6s8.mp4

Got ripe bananas? Then why not make a batch of 2-ingredient peanut butter banana cookies! They are vegan, grain-free, gluten-free, added sugar-free & oil-free. You can also make them with any other nut or seed butter.

2-Ingredient Peanut Butter Banana Cookies (vegan, gluten-free, oil-free)

An easy healthy almond cookie recipe made with only 2 ingredients that is 100% vegan, gluten-free, and keto-friendly.

2-Ingredient Cookies

Almond Flour (or almond meal)

Maple Syrup (or any liquid sweetener you like)

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil the paper with coconut oil.

In a large mixing bowl, combine almond flour and maple syrup until the dough is wet and sticky.

Oil your hands, scoop about 1 1/2 tablespoons of dough, roll it between your hands, and place it on the cookie sheet. Leave a 1-thumb space between each cookie ball. Repeat this until you form 6 balls, oiling your hands as needed, as the dough is quite sticky.

Flatten each dough ball with your hand: the thinner, the crisper. I like to keep mine slightly thick for a moist center.

Bake on the center rack of the oven for 10-12 minutes or until the edges are just turning golden brown.

Cool them down immediately on a cooling rack for 30 minutes. They firm up as they cool down.

Store up to 1 week in an airtight container at room temperature.

Storage

Delicious. Added chopped cranberries and pecans.

Yes yes. Delicious. Take 5 minutes to make a huge batch.  Love these

2 ingredient coconut date cookies are the perfect treat, any time of day! Easy to make, they&#039;re also oil-free, grain-free, gluten-free &amp; vegan. They will satisfy your sweet tooth &amp; power your day!

2 Ingredient Coconut Date Cookies (Vegan, Oil-Free, GF)

coconut ((lightly packed; see notes))

dates

salt

Soak and drain

Place the dates in a small mixing bowl. Add the boiling water and soak for 15 minutes. Drain through a mesh sieve or colander.

Preheat

Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.

Chop coconut

Place the unsweetened coconut shreds in a food processor. Process until very finely chopped. Leave in the food processor bowl.

Add dates

Add the drained, soaked dates (or soft Medjool dates) to the food processor with the coconut. Add salt, if desired. Process, stopping several times to scrape down the bowl, until the mixture comes together into a cookie dough that holds when pressed together.

Portion and flatten

Using a small cookie scoop or tablespoon (tbsp), scoop out eighteen equal portions of dough. Roll and press each portion into a ball.Place the balls two inches (5 cm) apart on the prepared baking sheet. Flatten each ball into a circle (2 inches/5 cm in diameter, about 1/4 inch thick).

Bake

Bake in the preheated oven for 8 to 10 minutes until golden brown at the edges.

Cool

Remove from oven and cool on the baking sheet for 1 minute. Transfer cookies to a cooling rack to cool completely (the cookies will firm up as they cool).

These are soooo yummy!!!  I just made a batch and can't wait to play around with variations.  These are the perfect tea cookies.  I made several of your breads and see that I need to spend more time in the cookie section too!! :)

Did I mention how much I LOOOOVE easy recipes?  Thank you a million!!

So easy to make,  and so delicious.  A winner for sure.  
Since I made only a small batch I was able to bake them in a toaster oven,  with great success.  
Thanks for creating such an unusual recipe.

So excited to try these. Would coconut flour work?

I used your photo to inspire my chocolate decoration (lots of zigzags!) for half of the cookies, and kept the other half plain for simpler snacks. I love coconut and dates so I knew I would like these. Mine have a delicious crunch  because I pressed the a little thinner. Another winner, thank you!

Top 4 2 ingredient cookies recipes from across the web

The most viewed 2 ingredient cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Air Fryer Buffalo Cauliflower Wings

2-Ingredient Peanut Butter Banana C...

2-Ingredient Cookies

2 Ingredient Coconut Date Cookies (...

Top 4 2 ingredient cookies recipes from across the web

The most viewed 2 ingredient cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Air Fryer Buffalo Cauliflower Wings

2-Ingredient Peanut Butter Banana C...

2-Ingredient Cookies

2 Ingredient Coconut Date Cookies (...

The most viewed 2 ingredient cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine