Crispy Sesame and Pumpkin Seed Cookies: 3 Ingredients, 100% Natural and Delicious

When I’m craving something sweet, healthy, and effortless, these crispy sesame and pumpkin seed cookies hit the spot. Made with just three wholesome ingredients—banana, sesame seeds, and pumpkin seeds—they’re naturally gluten-free, have no added sugar, and turn out delightfully crunchy with a toasty, nutty flavor. Perfect for snacking between meals or enjoying with a cup of coffee.

Why You’ll Love This Recipe

I love how easy and clean this recipe is. There’s no flour, no sweeteners, and no fuss. Just a simple mix of pantry staples that come together to form a tasty, crunchy cookie. They’re great for when I want a quick snack that’s actually good for me—and the fact that they’re vegan and gluten-free makes them a win all around.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 130 g sesame seeds (about 1 cup)

• 130 g pumpkin seeds (about 1 cup)

• 140 g ripe banana, mashed (about ½ cup + 1 tablespoon)

• A pinch of salt

Directions

Mix the Ingredients
In a mixing bowl, I combine the sesame seeds, pumpkin seeds, and mashed banana. I add a pinch of salt and stir everything until it’s well incorporated.

Shape the Cookies
I line a baking tray with parchment paper and spoon out portions of the mixture. Then I shape them into cookies and flatten them slightly so they bake evenly.

Bake
I preheat my oven to 180°C (350°F) and place the tray on the lower rack. I bake the cookies for 15 to 20 minutes, until they turn golden and start to firm up.

Cool Completely
After baking, I let them cool completely before handling. As they cool, they become even crispier—which is exactly what I want.

Servings and timing

This recipe makes about 10 to 12 cookies. It takes around 10 minutes to prep and 15 to 20 minutes to bake, so they’re ready in under 30 minutes from start to finish.

Variations

• Add sweetness: Sometimes I stir in a pinch of cinnamon or a handful of chopped raisins for a hint of natural sweetness.

• Extra crunch: I occasionally toss in some sunflower seeds or chopped almonds for added texture.

• Flavor boost: A dash of vanilla extract or a bit of orange zest gives them a nice twist.

• Choco-lovers: A sprinkle of cacao nibs makes them feel more indulgent without added sugar.

• Seed swaps: If I’m out of sesame or pumpkin seeds, I sub in flaxseeds or chia seeds.

Storage/Reheating

I keep these cookies in an airtight container at room temperature. They stay fresh and crispy for up to 5 days. I don’t reheat them, but if I want them slightly warmer, I pop them in a low oven (around 150°C or 300°F) for a few minutes to bring back that just-baked texture.

FAQs

Can I freeze these cookies?

Yes, I freeze them once fully cooled. When I want one, I let it sit at room temp for 15–20 minutes or warm it briefly in the oven.

Can I use other types of mashed fruit?

Ripe banana works best because of its natural sweetness and stickiness, but I’ve also tried mashed pear or cooked apple with good results (just expect a softer texture).

Do I need a food processor?

Nope. I just mash the banana with a fork and mix everything by hand—it couldn’t be simpler.

Are these cookies sweet?

Not overly. The sweetness comes only from the banana, so they’re mildly sweet with a toasty, nutty crunch.

Can I make them nut-free?

Absolutely. This recipe doesn’t use nuts at all—just seeds—so it’s naturally nut-free and safe for those with allergies.

Conclusion

These crispy sesame and pumpkin seed cookies are proof that simple ingredients can create something truly satisfying. I love keeping a batch on hand for guilt-free snacking, and they always impress with their crunchy texture and nutty flavor. Whether I’m making them for myself or sharing with friends, they’re a hit every time.

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