Step 1

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

Step 2

In a blender or coffee grinder, grind the pumpkin seeds into a fine flour (see my easy DIY instructions HERE).

Step 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.

Step 4

Using a small cookie scoop or a tablespoon, drop dough in mounds, spacing 2 inches apart, on prepared cookie sheet.

Step 5

Smooth and flatten the tops of each portion with wet fingertips.

Step 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.

Step 7

Transfer cookies to a cooling rack and cool completely.