These chewy sesame banana almond cookies prove that a truly satisfying treat needs nothing more than three simple ingredients. Naturally sweetened with ripe bananas and studded with toasty sesame seeds, they bake up golden at the edges with a tender, nutty center. If you love wholesome homemade bakes like our Protein Apple Cookies, this sugar-free recipe will become a new favorite.
Ingredients
- 2 ripe bananas
- 150 g (1 cup) sesame seeds (use more for denser cookies)
- A handful of almonds
Instructions
- Toast the sesame seeds in a dry skillet for about 7 minutes, stirring often.
- Mash the bananas and mix with the toasted sesame seeds.
- Drop spoonfuls onto parchment paper and press an almond into each cookie.
- Bake at 180 C (350 F) for 15-20 minutes, watching closely so they do not burn.
- Cool completely before eating.
Tips
- Watch the cookies closely during the last few minutes of baking — sesame seeds go from golden to burnt quickly, a point Serious Eats also stresses in its guides to toasting seeds and nuts.
- For chewier cookies, press the mounds slightly flatter; for crunchier ones, add the extra sesame seeds suggested above.
- Store in an airtight container for up to 3 days. They also travel well, making them a great lunchbox addition alongside treats like our Protein Oat Cookies.
Nutrition: per 100 g: 179 kcal, protein 3.9 g, fat 12.3 g, carbs 38.6 g