Preheat the oven 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 continue mixing until you get a homogeneous dough.
Shape the cookies using a cookie cutter on a baking tray lined with parchment paper.
Bake and let cook for 25-30 minutes: they should be nicely golden.
Cookie cutter
Baking tray lined with parchment paper
These gluten-free vegan cookies, being made with fresh fruit, can be stored 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) | 363 |
| Carbohydrates (g) | 20.1 |
| of which Sugars (g) | 5.51 |
| Fat (g) | 29.12 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 10.84 |
| Fiber (g) | 7.21 |
