Delicately crisp on the outside, soft and chewy within, these gluten-free banana sesame cookies bring a naturally sweet, subtly nutty twist to your snack table. With only two core ingredients and no added sugar, flour, or dairy, they’re as wholesome as they are easy to make. Whether you’re looking for a nourishing mid-morning snack or a simple treat with your afternoon tea, these cookies deliver both flavor and function—without fuss.
There’s something satisfying about taking two pantry staples and turning them into something more than the sum of their parts. Here, ripe banana meets toasted sesame in a cookie that’s naturally gluten-free, vegan, and made in under 40 minutes. No mixers, no chill time, and barely any cleanup—just a few minutes of hands-on time and a handful of basic tools.
Spotlight on Sesame Seeds
Sesame seeds often play a background role in baked goods and breads, but in these cookies, they’re the star. When baked, sesame seeds release their natural oils, becoming deeply aromatic with a nutty flavor and a satisfying crunch. Packed with healthy fats, plant-based protein, and a trace mineral lineup that includes calcium and iron, sesame seeds offer more than just texture—they bring real nutritional value.
If you’d like to boost their flavor even more, consider lightly toasting the seeds in a dry skillet for a few minutes before mixing them in. It’s not necessary, but it’s a worthwhile step if you’re after extra depth.
Key Ingredients and Their Role
Banana:
Use a ripe banana—one with plenty of brown speckles on the peel. Its natural sweetness eliminates the need for added sugar, while its soft texture helps bind the sesame seeds together. Overripe bananas also provide the best flavor, so don’t hesitate to use one that’s been sitting on the counter a day or two too long.
Sesame Seeds:
Raw white sesame seeds work best here, though black sesame seeds can be used for a visually striking alternative with a slightly more bitter edge. For added crunch, mix in half a tablespoon of chia or sunflower seeds. You can even try a 50/50 blend of sesame and crushed nuts like almonds or pecans for a richer, heartier result.
Step-by-Step Instructions
1. Preheat and Prepare
Start by preheating your oven to 360°F (180°C). Line a baking tray with parchment paper to prevent sticking and make cleanup easy.
2. Mash the Banana
Peel your banana and mash it thoroughly in a medium bowl using a fork. The smoother you get it, the better it’ll bind the sesame seeds.
3. Mix in the Sesame Seeds
Add the sesame seeds directly to the mashed banana and stir until well combined. The mixture should be thick, spoonable, and slightly sticky.
4. Shape the Cookies
Divide the mixture into four equal parts. If you have a baking ring, place it on the prepared tray and spoon in one mound of the mixture. Use the back of a teaspoon to gently press and spread it evenly to the edges, then lift the ring. If you don’t have a ring, simply shape the cookies by hand or use a large cookie scoop to keep them uniform.
5. Bake Until Golden
Place the cookies in the oven and bake for 25 minutes. At this point, they should look lightly golden on top but still be soft in the center.
6. Flip and Finish Baking
Carefully flip each cookie with a spatula—do this gently, as they’ll still be delicate. Return to the oven and bake for an additional 5 minutes. This step helps them crisp up on both sides.
7. Cool and Set
Remove from the oven and let the cookies cool directly on a wire rack. As they cool, they’ll firm up and become easier to handle.
Optional Add-Ins and Variations
- For a hint of spice: Add a pinch of cinnamon or cardamom to the banana mash before mixing in the seeds.
- For extra sweetness: Mix in a teaspoon of maple syrup or a handful of raisins or chopped dates.
- For added texture: Stir in shredded coconut, chopped nuts, or a sprinkle of flaxseeds.
Storage and Shelf Life
These cookies are best stored in a cool, dry place. Once fully cooled, place them in a cookie jar with parchment paper between each layer to prevent sticking. Avoid sealed plastic containers or bags, which trap moisture and soften the crisp texture.
They’ll stay fresh for up to 3 days at room temperature. For longer storage, freeze them in a single layer and re-crisp in a low oven before serving.
Whether you’re baking for dietary needs or simply after a minimal-ingredient snack that tastes great and feels good to eat, these gluten-free banana sesame cookies check all the boxes. They’re fast, filling, and flexible—everything a homemade treat should be.
Gluten-Free Banana Sesame Cookies
Ingredients
Ingredients
- 1 cup sesame seeds
- 1 banana banana
Instructions
Instructions
- Preheat the oven to 360°F (180°C). Prepare a baking tray with parchment paper.
- Mash the banana with a fork. Add the sesame seeds and mix together.
- Form 4 equal mounds. Spoon a pile into the baking ring. Press against the edges. Lift the ring and smooth it out. I use the back of a teaspoon for this.
- Repeat 3 times.
- Place in the oven for 25 minutes.
- Turn the crackers over (carefully, they may still be a little soft). Put them back in the oven for another 5 minutes.
- Let cool on a rack.
- Store in the used baking paper or with strips of paper in between in the cookie jar. Not in a closed (plastic) bag or container.
Notes
- Allow the cookies to cool completely before storing.
- Do not store in plastic bags, as this can cause them to lose their crispiness.
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