These flourless three seed banana cookies are a brilliant way to use overripe bananas. They are chewy, nutrient-dense, and naturally sweet without any added flour or processed sugars, functioning almost like a portable energy bar.
Prep time: 10 minutes | Cook time: 45–60 minutes (oven)
6 medium ripe bananas, peeled and mashed
240 ml (1 cup) unsweetened coconut flakes
240 ml (1 cup) raisins
120 ml (½ cup) sunflower seeds
120 ml (½ cup) pumpkin seeds (pepitas)
120 ml (½ cup) sesame or flax seeds (or a mix)
1. Prepare the base: In a large mixing bowl, mash the bananas until they reach a smooth, liquid-like consistency.
2. Combine: Fold in the coconut flakes, raisins, sunflower seeds, pumpkin seeds, and sesame/flax seeds. Stir until the seeds and fruit are evenly distributed throughout the banana mash.
3. Bake (oven method): Preheat your oven to 135°C (275°F). Line a large baking sheet with parchment paper, then scoop or spoon the batter onto the pan. Bake on the bottom rack for 45-60 minutes, until the cookies are firm to the touch and peel off the parchment easily.
4. Air fryer alternative: Bake at 95°C (200°F) until firm to the touch, usually 20-30 minutes depending on the model.
5. Dehydrator alternative: Place on trays and dehydrate for 2 days, or until the cookies are firm and chewy.
Yield: 16–20 cookies