Flourless fit cookie (banana, tahini, sesame) Calories

It often crumbles because the mixture is too wet or the cookies are moved while hot. Let them cool on the tray until firm, and adjust the balance of banana, tahini and dry ingredients if the dough feels loose.

Yes, thaw frozen bananas first and drain away excess liquid before mashing them. Extra water can make the dough too soft, causing the cookies to spread or remain fragile after baking.

Yes, a smooth nut or seed butter can replace tahini, but it will change the flavor and texture. Choose a similarly thick butter and mix it well; a runny substitute can make the dough loose.

These cookies tend to be soft because mashed banana keeps the dough moist. Shape them thinly and let them cool completely after baking; they may firm up, but they will not have quite the texture of a flour-based crisp cookie.

No, ripe banana can provide enough sweetness on its own. If you prefer a sweeter cookie, add a little sweetener, but avoid adding much liquid or the dough may become too wet to hold its shape.

Once completely cool, keep the cookies in an airtight container in the refrigerator, since their banana-based dough stays moist. Bring one to room temperature before eating if you prefer a softer texture.

Yes, freeze the cooled cookies in a sealed container, with baking paper between layers to prevent sticking. Thaw them at room temperature; the texture may be softer afterward, so let excess condensation evaporate before serving.

It can work as a snack before exercise if you tolerate it well. The banana provides carbohydrates, while tahini and sesame make the cookie richer, so leave time to digest it rather than eating it right before intense activity.

It still contains carbohydrates from banana, even without flour or added sugar, so it can affect blood glucose. Portion size and personal glucose response matter; follow your usual diabetes meal plan when deciding whether to include it.