Delicious vegan gluten-free and sugar-free cookies, perfect for breakfast, a snack or as a healthy snack to take out with you.
Turn the oven on to 180 degrees.
Mash the bananas well in a bowl until you get a smooth puree, without lumps.
Add half of the sesame seeds and mix with a spoon, then add the remaining seeds and keep mixing until you get a homogeneous dough.
Shape the cookies using a round cutter on a baking tray lined with parchment paper.
Bake and let them cook for 25-30 minutes: they should be nicely golden.
Round cutter
Baking tray lined with parchment paper
Since these gluten-free vegan cookies are made with fresh fruit, they keep in an airtight container at room temperature for no more than 3 days. Alternatively, you can keep them in the refrigerator for 1 week or in the freezer for up to 3 months.
For this recipe I prefer light, untoasted sesame seeds because they are more delicate. Alternatively, you can use flax seeds or black sesame seeds.
Italia
| Energy (kcal) | 322.65 |
| Carbohydrates (g) | 22.89 |
| of which sugars (g) | 6.45 |
| Fat (g) | 24.3 |
| of which saturates (g) | 3.43 |
| Protein (g) | 9.26 |
| Fibre (g) | 7.13 |
