Gluten-Free 3-Ingredient Sesame & Pumpkin Seed Cookies
Ingredients

  • 1 cup sesame seeds
  • 1 cup pumpkin seeds
  • 1/2 cup honey
    (or maple syrup if you want a slightly different flavor)

Optional add-ins

  • 1/2 tsp vanilla extract
  • pinch of salt
  • 1/4 tsp cinnamon


Instructions

  1. Preheat oven to 325°F (160°C).
    Line a baking tray with parchment paper.
  2. Blend or pulse the seeds
    • Add the sesame seeds and pumpkin seeds to a food processor.
    • Pulse a few times until the mixture becomes coarse and starts to stick a little.
    • Don’t turn it fully into flour—you want some texture.
  3. Mix
    • Transfer to a bowl and stir in the honey until everything is well combined.
  4. Shape cookies
    • Scoop out small portions (about 1 tablespoon each).
    • Roll into balls, place on tray, and flatten gently with the back of a spoon.
  5. Bake
    • Bake for 10–12 minutes or until the edges are lightly golden.
  6. Cool completely
    • Let them sit on the tray for 5 minutes, then move to a rack.
    • They’ll firm up more as they cool.

Yield

Makes about 10–12 cookies

Tips

  • If the mixture feels too loose, chill it for 10–15 minutes before shaping.
  • For extra crunch, toast the sesame and pumpkin seeds for 3–4 minutes before mixing.
  • Store in an airtight container for 4–5 days.

Approximate nutrition (per cookie if making 12)

Fiber: 1–2g

Calories: 95–110

Fat: 6–7g

Carbs: 7–8g

Protein: 3–4g