Easy Gluten-Free Cookies with Just Three Ingredients

1-cup pumpkin seed mixture

three tablespoons of honey (or more or less according to your preference)

Method 1: Toast the Seeds

For a crunchier and more flavorful snack, start by toasting the pumpkin and sesame seeds. Toast them for two or three minutes in a dry pan over medium heat, turning often to avoid scorching, until they are golden brown.

Blending Elements:

Put the roasted seeds in a bowl and toss to combine. Toss in the honey and give it a good swirl until the seeds are covered evenly. To make sure everything sticks together, add extra honey if you think the mixture is too dry.

Deform the Biscuits:

Once the batter is prepared, scoop out little portions and form them into cookies. Shape them into little circles or whatever else you choose using a spoon or your hands. Line a baking sheet with parchment paper and set them aside.

Prepare for Set:

Place the baking sheet in the fridge and allow the cookies to cool for about half an hour. They get firmer and simpler to handle and consume after this.

In summary,

Indulge your sweet need without worrying about breaking your gluten-free diet with these delicious cookies. For those days when you’re on the go or just want a nutritious snack that won’t take long to whip up, these are an excellent choice. Indulge in these cookies whenever you choose, knowing that the combination of sesame and pumpkin seeds with honey makes for a healthy and delicious snack.