1 cup of sesame seeds
1 cup of pepitas
3 tablespoons of honey (add more or less according to your preference)
Steps to Prepare
Make the Seeds Crunchy:
Start by lightly heating the sesame and pumpkin seeds to make them tastier and crunchier. Put them in a pan without oil over medium heat and cook for 2-3 minutes, stirring often to avoid burning.
Combine the ingredients.
After they are toasted, put the seeds in a bowl. Put the honey in and mix well until the seeds are completely covered. If the mix seems too dry, put in some extra honey to make the ingredients stick better.
Mold the cookies.
Once the mixture is prepared, take small portions and form them into cookies. You can shape them into small rounds or any shape you prefer using a spoon or your hands. Put them on a tray covered with baking paper.
Relax to Get Ready:
Put the tray in the fridge and allow the cookies to cool for around 30 minutes. This makes them become solid and easier to manage and eat.
These cookies without gluten are a great option to enjoy something sweet without going against your diet. They are easy to make, which is great for busy days or when you want a healthy snack while on the move. Enjoy these cookies without feeling guilty at any time of the day. They contain sesame and pumpkin seeds mixed with honey for a natural and delicious flavor.
