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Sesame and Pumpkin Seed Cookies

These gluten-free cookies combine sesame and pumpkin seeds with banana pulp for a quick, crunchy, and naturally sweet snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Gluten-Free
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Sesame Seeds 130g
  • 1 cup Pumpkin Seeds 130g
  • 1/2 cup Banana Pulp 140g + 1 tablespoon
  • 1 pinch Salt

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F).
  2. In a mixing bowl, combine the sesame seeds, pumpkin seeds, and banana pulp.
  3. Sprinkle a pinch of salt into the mixture and stir until you have a uniform consistency.
  4. Lay a sheet of parchment paper on a baking tray.
  5. Scoop the cookie mixture onto the parchment paper and spread it out evenly, shaping them into small rounds or leaving them flat.
Baking
  1. Place the baking sheet on the lower rack of the preheated oven and bake for about 15-20 minutes or until they turn golden brown.
  2. Let the cookies cool on the baking sheet for a bit before transferring them to a wire rack.

Notes

For added flavor, consider adding a dash of cinnamon or a splash of vanilla extract. To sweeten, add honey or maple syrup to the banana pulp. Store in an airtight container at room temperature for about a week. These cookies freeze well too.