Easy Banana Sesame Cookies (No Mixer, Naturally Sweet)
EASY BANANA SESAME COOKIES are a simple, naturally sweet cookie made from mashed banana and sesame seeds, then finished with a quick chocolate-peanut butter center. They bake up chewy-crisp on the outside with a toasty sesame crunch.
Some days you just want a sweet bite without pulling out a mixer, measuring cups, and a long ingredient list. That’s exactly where these little sesame cookies shine.
They’re made with pantry basics, shaped in minutes, and you can dress them up with a glossy chocolate center and whatever nuts or seeds you have for a pretty finish.
Table of contents
Why You’ll Love This Recipe
- Short ingredient list, no mixer needed
- Naturally sweet from ripe banana
- Toasty sesame flavor with a satisfying crunch
- Fun to garnish (pistachios, cashews, seeds)
- Great for snack plates and coffee breaks
Ingredients
Candy base
Cookies
- 1 medium ripe banana (about 1/2 cup mashed, 120 g)
- 70 g sesame seeds (about 1/2 cup)
Finish
Chocolate center + garnish
- 50 g dark chocolate, 55% cacao (about 1.75 oz)
- 20 g peanut butter (about 1 tablespoon)
- Cashews (for topping)
- Pistachios (for topping)
- Sunflower seeds (for topping)
- Pumpkin seeds (for topping)
Ingredient Notes & Substitutions
- Banana: The riper (more brown spots), the sweeter and easier to mash. If it’s barely yellow, the cookies won’t taste as sweet.
- Sesame seeds: Use hulled or unhulled. Unhulled are a bit more bitter and deeper in flavor.
- Dark chocolate (55%): Any dark chocolate works. Semi-sweet is fine if that’s what you have.
- Peanut butter: Creamy is easiest to stir into the melted chocolate. Almond butter also works.
- Toppings: Use what you like—chopped nuts, extra sesame, or just leave them plain.
How to Make EASY BANANA SESAME COOKIES
- Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- Mash the banana on a plate until mostly smooth.
- Add the sesame seeds and mix until a thick, sticky mixture forms.
- Roll into small balls (about 1 tablespoon each) and place on the lined cookie sheet.
- Flatten each ball gently with the back of a spoon to make a thick cookie shape.
- Bake for 10–12 minutes, or until the edges look set and the sesame is lightly golden. Let cool on the pan for 10 minutes.
- Make the chocolate center: melt the dark chocolate, then stir in the peanut butter until glossy and smooth.
- Spoon a little chocolate mixture into the center of each cookie.
- Top right away with pistachios, cashews, sunflower seeds, and/or pumpkin seeds.
- Let the chocolate set before serving.
Expert Tips
- Use a very ripe banana so the mixture binds well and tastes sweeter.
- If the mix feels too wet, let it sit 2–3 minutes so the sesame absorbs moisture.
- Wet your fingertips slightly to make rolling easier (the mixture is sticky).
- Don’t flatten too thin— keep them thick so the centers stay soft.
- Bake just until the sesame is lightly toasted; overbaking can turn the seeds bitter.
- Let the cookies cool before adding chocolate so it sets cleanly on top.
- For a smoother chocolate, melt gently in short bursts and stir often.
- Chop nuts/seeds if you want a more even topping that sticks better.
Storage & Freezing
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in a single layer until solid, then transfer to a freezer bag/container for up to 2 months.
- Thawing: Thaw at room temperature for 30–45 minutes, or overnight in the fridge.
Variations
- Add a pinch of cinnamon to the banana before mixing in sesame.
- Mix in a spoonful of cocoa powder for a deeper, brownie-like flavor.
- Swap sesame for a mix of sesame + sunflower seeds for extra crunch.
- Drizzle chocolate over the top instead of filling the center.
- Add a tiny pinch of flaky salt on the chocolate for a sweet-salty finish.
EASY BANANA SESAME COOKIES
Naturally sweet banana-sesame cookies with a crunchy sesame coat and an easy dark chocolate–peanut butter center.
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- Mash the banana with a fork until mostly smooth.
- Add the sesame seeds and mix until thick and sticky.
- Roll into small balls (about 1 tablespoon each), place on the cookie sheet, then flatten gently with the back of a spoon.
- Bake for 10–12 minutes until set and lightly golden. Cool 10 minutes.
- Melt the dark chocolate, then stir in the peanut butter until smooth and glossy.
- Spoon a little chocolate mixture into the center of each cookie.
- Top with cashew, pestage, sunflower seeds, and/or pumpkin seeds. Let set before serving.
Nutrition
Video
Notes
-
- Use a ripe banana for better sweetness and binding.
- Any dark or semi-sweet chocolate works; almond butter can replace peanut butter.
- Keep cookies thick when flattening so the centers stay chewy.
- Store airtight in the fridge up to 5 days or freeze up to 2 months.
Tried this recipe?
Let us know how it was!FAQs
Can I make these without chocolate ?
Yes. Bake the cookies and enjoy them plain, or top with extra nuts/seeds.
Do I need to use parchment paper ?
It’s strongly recommended so the sesame doesn’t stick and the cookies lift cleanly.
Why are my cookies falling apart ?
The banana may be too small or not ripe enough. Use a medium ripe banana and mash well so everything binds.
Can I toast the sesame seeds first ?
You can, but bake time may need to be slightly shorter since the sesame is already toasted.
How do I melt the chocolate smoothly ?
Melt gently (microwave in short bursts or a double boiler) and stir often. Then mix in peanut butter until glossy.
Are these soft or crunchy ?
They’re lightly crisp on the outside with a chewy center, plus a crunchy sesame coating.
More Recipes You Will Like :
Estimated reading time: 7 minutes
