Ingredients:
- 1 cup pumpkin seeds (or mixed seeds like sunflower + pumpkin)
- 1 cup sesame seeds
- 2 ripe bananas (natural sweetener + binding agent)
👩🍳 Instructions:
- Preheat oven to 180°C (350°F).
- In a large bowl, mash the bananas until smooth.
- Add the pumpkin and sesame seeds, and mix well until fully combined.
- Scoop small portions and flatten into round cookie shapes using your hands or a spoon.
- Place them on a baking tray lined with parchment paper.
- Bake for 12–15 minutes, or until golden and firm.
✅ Tips:
- You can also toast the seeds lightly before mixing for extra crunch and flavor.
- Add a pinch of cinnamon or vanilla extract for extra taste (optional, keeps it sugar-free).
- Let them cool before storing in an airtight container for up to 5 days.
💚 Why You’ll Love These Cookies:
- Gluten-free, dairy-free, and egg-free
- Naturally sweet with no added sugar
- Full of fiber, healthy fats, and plant-based protein
- Great for breakfast, lunchboxes, or post-workout snacks
These cookies are not just easy—they’re nourishing, crunchy, and delicious. Once you try them, they might become your go-to clean treat!
