Healthy Pepita Seed Cookies (vegan, flourless, oil-free)
These incredibly-delicious cookies use three simple whole-food ingredients and have only 53 calories per cookie!
Ingredients
- 1 cup + 3 Tbsp. raw pepita seeds (170 grams)
- 1/2 cup + 2 Tbsp. mashed very-ripe banana* (150 grams)
- 2 Tbsp. date sugar, optional (18 grams)
Instructions
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Preheat oven to 350°F. Line a baking sheet with parchment paper or Silpat pad.
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Add the raw pepita seeds to a high-speed blender and start at a low speed gradually increasing to high. Blend for about 30 seconds. Use a spatula to scrape down the sides and blend on high for another 10 to 20 seconds or until a flour-like consistency.
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In a medium mixing bowl, add the pepita flour, mashed banana and optional date sugar. It will form a wet and sticky dough.
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Using a 1 1/2 Tbsp. cookie scoop, portion out cookie dough onto a parchment-lined baking sheet. Do not over-fill the cookie scoop or you won’t have enough batter for 12 cookies.
Use water to wet your fingers and press down on each ball to make a cookie-like shape.
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Add optional whole pepita seeds as a garnish. Bake at 350°F for 14 to 16 minutes until just browning on the edges and the tops of the cookies feel firm to the touch. Allow the cookies to fully cool before handling.
Recipe Notes
*You want to use the ripest bananas possible. The peel can be almost entirely black. The more ripe the banana the higher the sugar content. Depending on the size of your banana you may need 1 to 2 bananas to get enough mash. Mash the banana very well, making it as smooth as possible.
Storage:
Room temperature: The cookies last for up to 3 days at room temperature stored in a glass container with a tight fitting lid. Do not put them into the container warm, they must be fully cooled first before storing at room temperature.
Refrigerator: The cookies last for up to 7 days in the fridge when stored in a glass storage container with snaplock lid.
Freezer: The cookies keep for up to 3 months stored in an airtight container, separating layers with freezer paper.
Defrosting and reheating: If frozen, allow cookies to come to room temperature first. For thawed or refrigerator-stored cookies, you can microwave for 20 to 30 seconds or air fry at 350°F using the “air fry” setting for 40 seconds.