Lately, I’ve had some serious love for bananas in my baked goods because they are a great natural sweetener. Bananas have made their way into my breakfast oatmeal and even my brownies. Naturally, I wanted to make more goodies with bananas. I came across a two-ingredient banana flax seed cracker recipe on Undressed Skeleton and decided to adapt it to make my own banana flax cookies. I’m calling them cookies instead of “crackers” because their texture is closer to a chewy cookie.
Banana Flax and Pumpkin Seed Cookies
Makes about 25 small cookie bites
Prep Time: 10 minutes; Cooking Time: 20-22 minutes
- 1 medium overripe banana
- 3/8 cup flax seeds
- 1/8 cup pumpkin seeds
- 2 TBS raisins (or other dried fruit)
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or grease a cookie sheet.
- In a bowl, mash the banana until it gets to a sticky texture.
- Add in flax seeds, pumpkin seeds, and raisins into the bowl and mix thoroughly.
- Drop about 1/2 tablespoon drops of the batter onto the baking sheet. (I used a small soup spoon for this.) Flatten the batter into a round cookie shape.
- Place the cookies into the oven and bake for about 20-22 minutes or until the edges turn into a nice brown color.
- Remove from the oven and let cool. Enjoy!
- The original recipe called for 1/2 cup of flax seeds. I decided to add pumpkin seeds into my cookies to add some variety.
- I used a silicone mat to bake these cookies, but the cookies were sticking to the mat. I think using parchment paper or greasing the cookie sheet would have been a better idea.
- Feel free to add other ingredients such as chocolate chips, coconut, or other nuts to the batter.
The Verdict: Tastier Than I Expected!
I’ve made banana oatmeal cookies before, and I don’t think they were quite as good as these cookies. I love the subtle crunchy texture of the flax seeds, and the raisins add natural sweetness to the cookies. What’s more, these cookies taste great with a bit of nut butter!