A Nutritious Plant-Based Treat
These simple yet nutritious cookies bring together the nutty flavor of sesame seeds with the earthy richness of pumpkin seeds, naturally sweetened with banana. Perfect for those following gluten-free, vegan, or whole food diets.
Ingredients
- 130g (1 cup) Sesame Seeds
- 130g (1 cup) Pumpkin Seeds
- 140g (1/2 cup + 1 tablespoon) Banana Pulp (about 1-2 ripe bananas)
- A Pinch of Salt
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the banana pulp by mashing ripe bananas with a fork until smooth and measuring the required amount.
- Mix the ingredients in a medium bowl. Combine the sesame seeds, pumpkin seeds, banana pulp, and salt. Stir well until everything is evenly incorporated and the mixture holds together when pressed.
- Form the cookies by taking about 1 tablespoon of the mixture and shaping it into a small patty between your palms. Place on the prepared baking sheet and gently flatten to about 1/4 inch thickness.
- Bake for 15-18 minutes until the edges are golden brown and the cookies feel firm to the touch.
- Cool completely on the baking sheet for at least 10 minutes before transferring to a wire rack. The cookies will firm up more as they cool.
Nutritional Information
Per cookie (recipe makes about 15 cookies):
- Calories: 108
- Protein: 4g
- Carbohydrates: 6g
- Fiber: 2g
- Fat: 8g (healthy unsaturated fats)
- Iron: 15% DV
- Magnesium: 20% DV
Timing:
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Total Time: 25-30 minutes
- Yield: Approximately 15 cookies
Cooking Tips and Tricks
- Banana ripeness: Use very ripe bananas with brown spots for the best natural sweetness.
- Seed toasting: For enhanced flavor, lightly toast the seeds in a dry pan before mixing with the banana.
- Texture control: For a finer texture, pulse half the seeds in a food processor before combining with whole seeds.
- Stickiness solution: If the mixture is too sticky to handle, refrigerate for 15 minutes before forming cookies.
- Thickness matters: Keep the cookies relatively thin (about 1/4 inch) to ensure they crisp up properly.
Variations and Substitutions
- Sweetener options: Add 1 tablespoon of honey or maple syrup if you prefer sweeter cookies (note: no longer vegan if using honey).
- Flavor enhancers: Add 1/2 teaspoon of cinnamon, vanilla extract, or a pinch of cardamom.
- Seed variations: Substitute sunflower seeds for some of the pumpkin seeds.
- Add-ins: Mix in 2 tablespoons of cacao nibs, dried cranberries, or chopped dried apricots.
- Nut addition: Add 2 tablespoons of finely chopped almonds or walnuts for texture variety.
Frequently Asked Questions
How long do these cookies stay fresh?
Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.
Can I freeze these cookies?
Yes! Place in an airtight container with parchment paper between layers and freeze for up to 3 months.
Why are my cookies falling apart?
Make sure your banana is mashed thoroughly and the mixture is well combined. The banana acts as the binder.
Are these cookies crunchy or chewy?
These cookies have a unique texture – slightly crisp on the outside and somewhat chewy in the center. The longer baking time will produce crispier cookies.
Storage Tips
- Room temperature: Store in an airtight container for 4-5 days.
- Refrigerator: Keep in a sealed container for up to 2 weeks for best freshness.
- Freezer: Freeze in a single layer initially, then transfer to a container with parchment between layers for up to 3 months.
- Refresh: To restore crispness, place in a 300°F (150°C) oven for 5 minutes.
