These Gluten-Free Sesame and Pumpkin Seed Cookies are a delightful, healthy treat perfect for anyone looking for a quick, gluten-free snack. Packed with nutrient-dense sesame seeds and pumpkin seeds, they offer a wonderful crunch, while the banana adds natural sweetness and binds the ingredients together. These cookies are a fantastic alternative to traditional baked goods as they contain no refined sugars or flour. They’re perfect for anyone on a gluten-free diet or simply looking to indulge in a wholesome, homemade cookie. Plus, they’re incredibly easy to make, requiring just a few simple ingredients and minimal prep time.

Full Recipe:

Ingredients

130 g sesame seeds (1 cup) – Provides a nutty flavor and a crunchy texture.
130 g pumpkin seeds (1 cup) – Adds a rich, earthy flavor and is packed with nutrients like magnesium and zinc.

140 g banana pulp (1/2 cup + 1 tablespoon) – Natural sweetness and helps bind the mixture together.
A pinch of salt – Enhances the flavors of the seeds and banana.

Step-by-Step Instructions

1. Prepare the Ingredients

Start by preheating your oven to 180°C (350°F) and line a baking sheet with parchment paper to prevent the cookies from sticking.

In a large mixing bowl, combine 130 g sesame seeds, 130 g pumpkin seeds, and 140 g banana pulp.
Add a pinch of salt to the mixture to bring out the flavors of the seeds and banana.

2. Mix the Ingredients

Using a spoon or spatula, thoroughly mix the seeds and banana until the ingredients are well-combined. The banana should be evenly distributed throughout the seeds, ensuring that the mixture is sticky enough to hold together.

3. Shape the Cookies

Once the ingredients are well-mixed, scoop spoonfuls of the mixture onto the prepared baking sheet. You can flatten each scoop slightly with the back of the spoon to form cookie shapes, making sure the cookies are even in size for uniform baking.

4. Bake the Cookies

Place the baking sheet on the lower rack of the oven and bake at 180°C (350°F) for approximately 15-20 minutes.
Check the cookies after 15 minutes; they should be golden brown around the edges and slightly firm to the touch. If they need more time, continue baking for another 5 minutes or until done.

5. Cool and Enjoy

Once the cookies are baked, remove them from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a cooling rack to cool completely. Enjoy your Gluten-Free Sesame and Pumpkin Seed Cookies as a healthy snack or dessert!

Cooking Tips

Even Baking: Be sure to spread the cookie mixture evenly on the baking sheet to ensure they bake uniformly. Uneven thickness can lead to some cookies being undercooked while others are overcooked.
Ripeness of the Banana: Using a very ripe banana will make the cookies sweeter and easier to mix. If your banana isn’t ripe enough, you can mash it first to make it smoother.

Crunchier Cookies: For a crunchier texture, you can bake the cookies a little longer, but keep an eye on them to prevent burning.
Mix-Ins: Feel free to add some additional ingredients like chia seeds, sunflower seeds, or a sprinkle of cinnamon for extra flavor and texture.

Storage Tips

Room Temperature: These cookies can be stored in an airtight container at room temperature for up to 5 days. Be sure to allow them to cool completely before storing to prevent them from becoming soggy.

Refrigeration: If you prefer a longer storage time, place the cookies in an airtight container and refrigerate them for up to 1 week. This will help retain their crunch.
Freezing: You can also freeze these cookies by placing them in a freezer-safe bag. They will last for up to 3 months in the freezer. To enjoy, simply thaw them at room temperature or reheat them in the oven for a few minutes.

Nutritional Facts (per serving, based on 1 cookie)

Calories: 90 kcal

Protein: 3 g
Fat: 6 g
Carbohydrates: 7 g

Fiber: 2 g
Sugar: 2 g
Sodium: 50 mg

FAQs

Can I use different seeds in this recipe?
- Yes, you can swap out the sesame and pumpkin seeds for other types like sunflower seeds, flaxseeds, or chia seeds. Just ensure the total quantity of seeds remains the same.
Can I make this recipe vegan?
- This recipe is naturally vegan as it contains no animal products. You can enjoy these cookies without any modifications.
Is there a substitute for the banana?
- If you’re not a fan of banana, you can try using applesauce or a mashed sweet potato as an alternative binding ingredient. Keep in mind that this will slightly alter the flavor and texture.

How do I prevent the cookies from sticking to the baking sheet?
- Lining the baking sheet with parchment paper or using a silicone baking mat will prevent the cookies from sticking and make cleanup easier.
Can I add sweeteners like honey or maple syrup?
- You can add a natural sweetener like honey or maple syrup for extra sweetness. However, the banana already provides a good amount of natural sweetness, so additional sweeteners are optional.

Conclusion

These Gluten-Free Sesame and Pumpkin Seed Cookies are an excellent option for anyone looking to enjoy a guilt-free, wholesome snack. With only a few ingredients, they’re incredibly simple to make, yet they pack a lot of flavor and crunch. The combination of sesame seeds, pumpkin seeds, and banana provides a balance of natural sweetness and nutty richness that’s both satisfying and nutritious. Perfect for those on a gluten-free diet or anyone who enjoys healthier baked goods, these cookies offer a great way to indulge without the need for processed flours or sugars.

Whether you’re serving them as a quick snack, dessert, or even a breakfast treat, these cookies are versatile and can be enjoyed at any time of the day. They store well, freeze easily, and are easy to customize with additional ingredients like other seeds or spices. Make a batch, share with friends and family, or store them for your own enjoyment throughout the week. You’ll love how delicious and simple they are to prepare.