Black Sesame Cookies Recipe

Introduction

Black sesame cookies offer a unique twist on classic treats with their nutty flavor and subtle sweetness. These cookies are simple to make and perfect for anyone looking for a gluten-free, flavorful snack. Enjoy them fresh or pair with your favorite beverage for a comforting break.

Ingredients

• 3.5 ounces almond flour (about 1 cup)
• 1 tablespoon tapioca flour (starchy kind; cornstarch or arrowroot powder can be used)
• ¼ teaspoon baking soda
• 1 pinch sea salt
• 3 tablespoons black tahini (black sesame paste)
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract (or rose water, almond extract, or orange blossom extract)
• 1 tablespoon cacao powder
• 1 teaspoon flaky sea salt (or to taste)

Instructions

1. Step 1: Preheat the oven to 350ºF (180ºC), or 320ºF (160ºC) for fan/convection ovens, and line a baking sheet with parchment paper.
2. Step 2: In a mixing bowl, combine all ingredients except the flaky sea salt. Mix well with a spatula or wooden spoon until the dough becomes sticky.
3. Step 3: Using your hands, form 9-12 small dough balls of equal size. Press them firmly while shaping, then gently flatten each ball into a cookie shape. Using a small piece of parchment paper can help with this process.
4. Step 4: Place the cookie discs on the prepared baking sheet and sprinkle a little flaky sea salt on each one. Bake for 7 minutes.
5. Step 5: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before serving. Enjoy them with a glass of ice-cold plant milk or a hot cup of coffee or tea.

Tips & Variations

• Substitute vanilla extract with rose water, almond extract, or orange blossom extract for a different aromatic twist.
• For a smoother dough, ensure the black tahini is well stirred before measuring.
• Use arrowroot powder or cornstarch if you don’t have tapioca flour available.
• Add a sprinkle of toasted black sesame seeds on top for added texture and flavor.

Storage

These black sesame cookies are best enjoyed the day they are baked. Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to one month. Reheat briefly in a low oven or enjoy cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tahini instead of black tahini?

Yes, regular tahini can be used, but the cookies will have a lighter color and a slightly different flavor profile, missing the distinct nuttiness of black sesame.

Is this recipe gluten-free?

Absolutely. This recipe uses almond flour and tapioca flour, making it naturally gluten-free and suitable for those avoiding gluten.

Black Sesame Cookies Recipe

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★★★★★

4.9 from 77 reviews

These Black Sesame Cookies are a delightful blend of nutty almond flour and rich black tahini, sweetened naturally with maple syrup and subtly enhanced with cacao powder and vanilla. Perfectly crisp on the edges and tender inside, they make a sophisticated snack or tea-time treat that pairs wonderfully with plant milk, coffee, or tea.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 9–12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Fusion
• Diet: Gluten Free

Ingredients

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Dry Ingredients

• 3.5 ounces (100g) almond flour (about 1 cup)
• 1 tablespoon tapioca flour (the starchy kind, NOT cassava flour; cornstarch or arrowroot powder can be used)
• ¼ teaspoon baking soda
• 1 pinch sea salt
• 1 tablespoon cacao powder

Wet Ingredients

• 3 tablespoons black tahini (black sesame paste)
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract (or food grade rose water, almond extract, or orange blossom extract)

Topping

• 1 teaspoon flakey sea salt (or to taste)

Instructions

1. Preheat Oven: Preheat your oven to 350ºF (180ºC), or 320ºF (160ºC) if you’re using the fan/convection setting. Line a baking sheet with parchment paper to prevent sticking and to ensure even baking.
2. Mix Ingredients: In a mixing bowl, combine almond flour, tapioca flour, baking soda, sea salt, black tahini, maple syrup, vanilla extract, and cacao powder. Mix thoroughly using a spatula or wooden spoon until the dough becomes sticky and holds together well.
3. Form Cookies: Using your hands, divide the dough into 9 to 12 small, equally sized balls. Press them firmly to shape and then gently flatten each ball into a cookie disc. To make shaping easier and less sticky, use a small piece of parchment paper.
4. Prepare for Baking: Arrange the cookie discs evenly spaced on the prepared baking sheet. Sprinkle each cookie lightly with flakey sea salt to enhance flavor and add texture.
5. Bake: Place the baking sheet in the oven and bake the cookies for exactly 7 minutes, allowing them to set and lightly crisp.
6. Cool: Remove the cookies from the oven and let them cool on the baking sheet for an additional 5 minutes to firm up before handling.
7. Serve and Store: Enjoy the cookies fresh, ideally with a glass of cold plant milk or a cup of coffee or tea. Store any leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to one month.

Notes

• Black tahini is black sesame paste, which imparts a rich, deep flavor to the cookies. If unavailable, you can substitute with regular tahini, but expect a lighter taste and color.
• The cacao powder adds a subtle chocolatey note that complements the nutty sesame flavor.
• Use tapioca flour (the starchy kind) rather than cassava flour for the best texture; cornstarch or arrowroot powder can be acceptable substitutes.
• Pressing and shaping the dough balls firmly ensures the cookies hold their shape and develop a pleasant texture.
• These cookies are best enjoyed on the day of baking; refrigeration or freezing helps maintain freshness if saved.

Keywords: Black Sesame Cookies, Gluten Free Cookies, Almond Flour Cookies, Tahini Cookies, Easy Baking Recipe, Vegan Cookies