Delight in Homemade Goodness: Gluten-Free Sesame and Pumpkin Seed Cookies
Welcome to a world where indulgence meets health, and simplicity reigns supreme. Presenting the Gluten-Free 3-Ingredient Sesame and Pumpkin Seed Cookies – a treat that promises the crunchy goodness of seeds and the natural sweetness of bananas. Whether you’re gluten-intolerant, health-conscious, or just in the mood for something deliciously different, these cookies are a perfect choice.
Ingredients:
- Sesame Seeds: 130g (1 cup), a treasure trove of minerals and a nutty crunch.
- Pumpkin Seeds: 130g (1 cup), packed with nutrients and a delightful texture.
- Banana Pulp: 140g (1/2 cup + 1 tablespoon), for natural sweetness and binding.
- Salt: A pinch, to enhance the flavors.
Instructions:
1. Ready, Set, Preheat:
- Oven Preparation: Begin by preheating your oven to 180°C (350°F), setting the stage for baking magic.
2. Mix it Up:
- Combine Ingredients: In a mixing bowl, unite the sesame seeds, pumpkin seeds, and banana pulp.
- Season: Sprinkle in a pinch of salt and stir the mixture until you achieve a uniform, sticky mass.
3. Shape and Bake:
- Prepare Baking Sheet: Line a baking sheet with parchment paper for non-stick baking and easy cleanup.
- Spread the Mixture: Dollop the cookie mixture onto the parchment paper. You can shape them as you like – round, square, or a free-form abstract!
- Bake to Perfection: Place the baking sheet in the preheated oven. Bake for about 15-20 minutes, or until the cookies attain a beautiful golden-brown hue. Tip: Use the lower rack of your oven for a more even bake.
4. Cooling Down:
- Patience Pays Off: Once baked, remove the cookies from the oven. Resist the temptation to dive in immediately! Let them cool, allowing their texture to set perfectly.
