There's a particular kind of satisfaction in a cookie that doesn't need sugar to earn its place. These lean entirely on two ripe bananas for sweetness, the spottier the better, with tahini bringing a soft, nutty richness that stops them feeling worthy.
Oats give them body, sultanas add little pockets of chew, and a scatter of pumpkin and sesame seeds on top means every bite has a bit of crunch.
They come together in one bowl, with no mixer, no chilling, and no real technique to speak of. Warm from the oven with a spoonful of coconut yoghurt, they're closer to a treat. Cooled and stashed in a tin, they're the snack that saves you from the 4pm vending machine.
Here's how to make them.
Ingredients
(makes approx. 10-12 small cookies)
- 2 ripe bananas, mashed
- 120g gluten-free oats
- 2 tbsp tahini
- 40g sultanas
- 1 tbsp pumpkin seeds
- 1 tbsp sesame seeds
Optional:
- 1 tsp cinnamon
- Pinch of sea salt
Method
- Preheat the oven to 180°C (fan 160°C) and line a baking tray with parchment.
- In a large bowl, mash the bananas, then mix in the tahini until smooth.
- Stir in the oats, sultanas, cinnamon and salt (if using) until well combined.
- Scoop spoonfuls onto the tray and flatten each one slightly. Sprinkle over the pumpkin and sesame seeds.
- Bake for 12-15 minutes, until lightly golden and firm to the touch.
- Cool on a rack and store in an airtight container for up to 3 days.
Serving tip: Lovely warm with a spoonful of coconut yoghurt, or enjoyed plain with a mug of herbal tea.
More about Julie
Balancing her time between private clients and NHS commitments, Julie offers support for those seeking evidence-based nutrition and lifestyle guidance for a wide range of chronic conditions, including weight management and gut health.