Quick and Easy Banana Sesame Cookies

Ingredients

Core Ingredients

Overripe bananas - 2 pieces

Egg - 1 piece

Sesame seeds - 120 grams (4.5 ounces)

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For overripe bananas:

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For sesame seeds:

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McCormick Culinary Whole Sesame Seed, 16 oz - One 16 Ounce Container of Hulled Whole White Sesame Seeds Perfect for Noodle Dishes, Sushi, Stir-Fries and Coating for Meat and Fish

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Instructions

Step 1

Preparation

Start by preheating your oven to 350°F (175°C). Gather your ingredients and ensure your bananas are very ripe; this will make them easier to mash and add natural sweetness to your cookies.

In a mixing bowl, *mash the bananas* until they become a smooth puree. It's okay if there are a few small lumps left; they add texture to the cookies.

Step 2

Mixing Ingredients

Add the egg to the mashed bananas and blend well using a whisk or fork. Ensure the mixture is smooth and well combined.

Gradually incorporate the sesame seeds into the banana and egg mixture. Stir until the seeds are evenly distributed throughout the batter.

Step 3

Baking the Cookies

Line a baking tray with parchment paper. Using a spoon, drop dollops of the cookie mixture onto the tray, leaving some space between each one for spreading.

*Bake in the preheated oven* for about 15-20 minutes until the edges are golden and the cookies have set. Keep an eye on the cookies to prevent over-baking.

Step 4

Cooling and Serving

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Once completely cooled, serve as a quick snack or a delightful dessert. Enjoy their natural sweetness and nutty crunch.

Servings

🎉 **Tantalize Your Taste Buds**! These cookies are a versatile treat that can be paired with a wide array of accompaniments. For a simple yet satisfying snack, enjoy them fresh out of the oven with a glass of cold almond milk. Want to elevate the experience? **Top each cookie with a dollop of your favorite nut butter** for a creamy contrast to the crunch of the sesame. 🍯✨

For a unique serving twist, crumble the cookies over a bowl of Greek yogurt drizzled with honey. This adds an enticing texture and a boost of flavor to your morning parfait. It's a perfectly **delicious way to kickstart your day**! 🌞

Hosting a brunch? Arrange these divine morsels on a tray with fresh banana slices and a selection of dried fruits or dark chocolate chips. Your guests will be amazed at how such a simple recipe can pack so much flavor! 🥂🍌

Equipment

Mixing Bowl

Choose a bowl with a non-slip base to ensure stability while mixing your ingredients.

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Masher or Fork

This will help you smoothly mash the bananas for a lump-free mixture.

Baking Sheet

Line it with parchment paper to prevent the cookies from sticking and to make cleanup a breeze!

We recommend:

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Paterson Paper 16" x 24" Full Size Unbleached Chromium-Free Reusable Baking Parchment Paper Sheets Commercial Bun/Sheet Pan Liners - 1000/Case - 425F - Non-Stick/Grease-Resistant

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Spoon or Cookie Scoop

For even portioning of the cookie dough on the baking sheet.

Variations

💚 **Gluten-Free & Vegan Twist**:

To make these cookies vegan, **replace the egg** with a flaxseed egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water). Allow it to sit for a few minutes until it thickens.
For an extra touch of sweetness, **add a dash of vanilla extract** to the mix, or consider incorporating a handful of **dairy-free chocolate chips**.
Make it nut-free by substituting sesame seeds with sunflower seeds—it adds a lovely crunch and keeps the cookie safe for those with nut allergies.

Remember, experimentation is the key to a fun and exciting baking adventure! 🍃✨

Faq

How ripe should the bananas be?
For the best results, use bananas that are very ripe with a few brown spots. They're sweeter and easier to mash.
Can I substitute the sesame seeds with something else?
Yes, you can! Try using chia seeds or flaxseeds for a different flavor and nutritional profile.
How can I prevent the cookies from becoming too soft?
Ensure that your baking time is just right—overbaking can make them hard, while underbaking might leave them too soft. A golden-brown finish should be your cue!
What's the best way to store these cookies?
Keep them in an airtight container at room temperature for up to 3 days, or refrigerate to extend their shelf life up to a week.
Can I add other flavors to this recipe?
Absolutely! Consider adding a pinch of cinnamon or nutmeg for a warm spice kick.
What should I do if my cookies are too crumbly?
If you find your mixture too dry, try adding another banana or a few tablespoons of applesauce to improve the consistency.