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3 Ingredient Pumpkin Seed Flour Banana Cookies

3-Ingredient pumpkin seed flour banana cookies made with finely ground pumpkin seeds (also known as pepitas), overripe bananas and smidge of coconut sugar (or the sweetener of your choice). Perfect for snacks, sweet treats, or breakfast, the cookies are vegan, grain-free, gluten-free and oil-free.

pumpkin seed banana cookies stacked on a wooden disk

Ready for a new pumpkin cookie favorite? This one does not have pumpkin puree or pumpkin pie spice. Instead, these three ingredient cookies are made from pumpkin seeds (and very little else!). They make a perfect fall treat that can be enjoyed as healthy snacks, dessert, or breakfast cookies. 

You do not need to buy pumpkin seed flour to make these healthy,  delicious cookies. It is better if you do not, because it is so easy (and inexpensive) to make your own pumpkin seed flour in a blender or coffee grinder.  It only takes a few minutes.

Nutritional Highlights 

These pumpkin seed banana cookies are:

  • Vegan (egg-free, dairy-free)
  • Grain-Free (no wheat flour, oat flour, or old-fashioned oats or quick-cooking oats)
  • Gluten-Free
  • Oil-Free
  • Nut-free (no cashew butter, almond butter, or almond flour)
  • 4 grams of protein per cookie
  • Contain no refined sugar
  • Free of additional binders (such as chia seeds or flax seeds)
  • Paleo
overhead shot of pumpkin seed flour cookies

Ingredients for the Cookies

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

ingredients for banan pumpkin seed cookies in glass bowls

The basic recipe is made with:

I like to add a bit of salt (table salt, or fine sea salt), too, to enhance the sweetness of the cookies. It is entirely optional, but recommended.

Adding Extra Ingredients

These simple cookies are a blank slate for all kinds of add-ins, such as spices, chocolate chips, vanilla, and so much more! Look in the FAQ section, and the recipe card, for suggestions of what to add.

Important Tip for Your Pumpkin Seed Banana Cookie Recipe

three very ripe bananas

First, it is essential that you use very ripe bananas, i.e., ones with ample brown spots on the peel, but not ones that is so far gone that it is starting to ooze/weep in any way.

Under-ripe or just-ripe bananas are still fairly starchy, which will work against success in two ways: 

  1. The dough will be too dry (because the banana is stiff and starchy)
  2. The cookies will not be sweet enough (the stiff starch has not converted to sugar)

Second, you need to give the banana a vigorous mashing with a fork. I mean it. Work it with the fork until it is almost liquid.

mashed very ripe banana in a measuring cup

How to Make 3-Ingredient Pumpkin Flour Banana Cookies

Note that the complete directions are also in the recipe card below.

Step One: Grind the Pumpkin Seeds into a Flour

pepita flour in a wooden bowl

Place the green pumpkin seeds (pepitas) into a high speed blender and process into a fine flour. See the complete instructions for making pumpkin seed flour HERE.

Step Two: Preheat the Oven and Prepare the Baking Sheet

Preheat the oven to 350F (180C). Line a large cookie sheet with parchment paper.

Step Three: Combine the Dry Ingredients

2 photo collage of the dry ingredients for pumpkin seed cookies

In a medium mixing bowl, stir together the pumpkin seed flour, coconut sugar, and optional salt. 

Step Four: Add the Wet Ingredients

Add the mashed, very ripe banana to the bowl with the dry ingredients. Stir until completely blended into what appears as a sticky dough.

2 photo collage of the banana getting added to pepita cookies

Step Five: Portion the Cookie Dough

Using a small cookie scoop or a tablespoon measure, drop the pumpkin seed flour cookie dough in rounded mounds, spacing 2 inches (5 centimeters) apart, on the prepared cookie sheet.

portioning of cookie dough onto a parchment lined baking sheet

Dip your fingertips in water to smooth, and flatten, the tops of each dough portion. 

cookie dough getting smoothed with a bit of water

Step Six: Bake the Cookies

Bake the cookies in the preheated oven for 11 to 12 minutes until golden brown at edges and the centers of the cookies feel firm to the touch. 

baked pumpkin seed cookies on a baking sheet

Step Seven: Cool the Cookies

Transfer the cookies to a wire rack and cool completely. It’s cookie time!

cookies cooling on a copper cooling rack

Happy baking, everyone!

FAQ

How Should I Store the Cookies?

Store the cooled cookies in an airtight container at (cool) room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 3 months.

What is the Taste and Texture of the Pumpkin Seed Banana Cookies?

The cookies have a a great flavor that is slightly nutty and with a mild banana flavor. The cookies have soft texture (not a chewy texture). 

stack of three pumpkin seed banana cookies

My Cookie Dough was Hard and the Cookies are Not Very Sweet. Why?

The bananas were not ripe enough. In order for this recipe to work well, it is important to (1) use a very ripe banana to create the mash (softer, higher sugar content than less ripe bananas); and (2) very finely mash the banana with a fork so that it is almost liquid (see photo above).

What Can I Use in Place of the Coconut Sugar?

An equal amount of brown sugar, cane sugar, or the granulated sweetener of your choice, can be used in place of the coconut sugar.

Can I Omit the Sugar in the Recipe?

Yes, you can. The cookies will be less sweet, but still delicious.

What Can I Use in Place of the Banana?

The cookies will like work with unsweetened applesauce in place of the banana. I have not tested it, but I do suggest using slightly less unsweetened applesauce than banana (if the applesauce is particularly runny).

unsweetened applesauce in a glass bowl

What are Some Ways I Can Vary the Cookies?

Simple Additions: Add 1 teaspoon of lime zest, vanilla extract or almond extract to dough, or 1/4 to 1/2 teaspoon of ground ginger, allspice or pumpkin pie spice.

Sugar Sparkle: Gently roll dough into equal balls. Gently press the top of each dough ball in a shallow dish of turbinado (raw) sugar.

Coconut: Gently roll the dough into equal balls, Gently press the top of each dough ball in a shallow dish of finely chopped unsweetened flake coconut.

Peanut Butter Thumbprints: After scooping the portioned dough onto cookie sheet, make a shallow indentation in each dough mound and fill with about 1/4 teaspoon peanut butter before baking.

Cinnamon: Add 1/2 teaspoon ground cinnamon and 1/2 teaspoon vanilla extract to the dough along with the mashed banana.

Chocolate Chip: Add two to four tablespoons miniature semisweet chocolate chips to the dough. Alternatively, prepare dough as directed and press the chocolate chips into surfaces of scooped dough.

pumpkin seed banana cookies stacked on a wooden disk

3-Ingredient Pumpkin Seed Flour Banana Cookies (V, GF, Oil-Free)

Yield: 12 2-inch (5 cm) cookies
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

3-Ingredient pumpkin seed flour banana cookies! Great for snacks, treats, or breakfast, they are vegan, grain-free, gluten-free & oil-free.

Ingredients

  • 150 grams (about 1 cup) green pumpkin seeds (pepitas)
  • 1/2 cup (118 mL/113 g) finely mashed very ripe banana
  • 1 tablespoon coconut sugar (see notes for options)
  • Optional: 1/8 teaspoon salt

Instructions

    1. Preheat oven to 350F (180C). Line a cookie sheet with parchment paper.
    2. In a blender or coffee grinder, grind the pumpkin seeds into a fine flour (see my easy DIY instructions HERE).
    3. In a medium mixing bowl, stir together the pumpkin seed flour, coconut sugar and optional salt. Add the banana, stirring until completely blended into dough.
    4. Using a small cookie scoop or a tablespoon, drop dough in mounds, spacing 2 inches apart, on prepared cookie sheet.
    5. Smooth and flatten the tops of each portion with wet fingertips.
    6. Bake in the preheated oven for 11 to 12 minutes until golden brown at edges and centers of cookies feel firm to the touch.
    7. Transfer cookies to a cooling rack and cool completely.

Notes

Storage: Store the cooled cookies in an airtight container at (cool) room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 3 months.

Coconut Sugar Options: An equal amount of brown sugar, cane sugar, or the granulated sweetener of your choice, can be used in place of the coconut sugar.. The sugar can also be omitted. The cookies will be less sweet, but still delicious.

Banana Tips: In order for this recipe to work well, it is important to (1) use a very ripe banana to create the mash (softer, higher sugar content than less ripe bananas); and (2) very finely mash the banana with a fork so that it is almost liquid (see photo above in the post).

Variation Ideas

Simple Additions: Add 1 teaspoon of lime zest, vanilla extract or almond extract to dough, or 1/4 to 1/2 teaspoon of ground ginger, allspice or pumpkin pie spice.

Chocolate Chip: Add 2 to 4 tablespoons miniature semisweet chocolate chips to the dough. Alternatively, prepare dough as directed and press the chocolate chips into surfaces of scooped dough.

Sugar Sparkle: Gently roll dough portions into balls. Gently press top of each dough ball in a shallow dish of turbinado (raw) sugar.

Coconut: Gently roll dough portions into balls. Gently press top of each dough ball in a shallow dish of finely chopped unsweetened flake coconut.

Peanut Butter Thumbprints: After scooping dough onto cookie sheet, make a shallow indentation in each dough mound and fill with about 1/4 teaspoon peanut butter (or the nut butter or seed butter of your choice) before baking.

Cinnamon: Add 1/2 teaspoon ground cinnamon and 1/2 teaspoon vanilla extract to the dough along with the banana.

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 84Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 2mgCarbohydrates 5gFiber 1gSugar 2gProtein 4g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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Jane H.

Saturday 4th of November 2023

Thank you so much for these wonderful cookies! Severe nut and egg allergies in our house, so I am delighted that you are creating easy seed flour baked goods. Everyone in our house is loving these!

Camilla

Thursday 9th of November 2023

I am so glad you and the family are enjoying the cookies, Jane!

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