Why you’ll love these black sesame cookies
Thanks to the sesame seeds, you can get a mellow, nutty flavor without any nuts. Perfect for guests with nut allergies.
I use tahini and sesame often, but I find that recipes usually only call for small amounts. I love that this recipe is yet another way to use them.
→ If you like this recipe, you should try these: cranberry orange cookies / lime matcha cookies / kitchen sink cookies / fruitcake cookies
Ingredient notes:
- Black sesame seeds – Make sure you aren’t getting any sesame seeds with seasoning for this recipe. I have found smoked black sesame seeds, which I love to savory recipes, but that’s not what you want here.
- White sesame seeds – They don’t need to be toasted, but I had ones that were already toasted on hand when we made these cookies, and they were wonderful.
- Tahini – This is sesame paste. I usually find it in my organic or international section of my grocery store. You don’t want any other ingredients listed, just sesame seeds.
- Dark chocolate chips – You can use semi-sweet chocolate chips too, but I like the deep chocolate flavor that dark chips add to the cookies. Make sure they’re dairy free if you need them to be.
- Dairy free butter – To make this recipe dairy free, I used a stick of Earth Balance. You can use whatever works for your diet, vegan or traditional dairy butter will work.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Frequently asked questions
You do not need to toast the sesame seeds before baking. The baking process will create the toasted flavors without the extra step.
Black sesame seeds are nuttier, sharper flavor than white sesame seeds, but they do taste very similar.
Black Sesame Cookies
Ingredients
- 1 ¾ cups all-purpose flour, 210g
- ½ teaspoon baking soda
- ½ teaspoon coarse salt
- 1 stick dairy free butter
- ⅓ cup tahini
- ½ cup brown sugar, 110g
- ½ cup sugar, 107g
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon black sesame seeds + 2 tablespoons for rolling
- 1 tablespoon white sesame seeds + 2 tablespoons for rolling
- 1 cups dark chocolate chips
Instructions
- Mise en place. Measure out all of your ingredients before starting. Then, preheat your oven to 350˚F and line a baking sheet with parchment paper.
- Whisk the dry ingredients. Whisk the flour, baking soda and salt together in a mixing bowl. Set aside.
- Mix the wet ingredients. In a large bowl with an electric mixer, cream the dairy free butter, sugar and brown sugar until light and fluffy, about 2 minutes.Add the tahini and continue to beat until smooth. Then, add the egg and vanilla extract, and continue mixing until combined.
- Combine everything. Add the flour mixture to the mixer in increments, about 1/2-3/4 cup at a time, scraping the sides of the bowl as needed.Then, add 1 tablespoon of each sesame seed and chocolate chips and mix until combined.
- Roll the dough. Mix the remaining sesame seeds together in a small bowl. Using a cookie scoop, portion the dough into 2 tablespoons-sized balls.Then, roll each dough ball in the mixture of sesame seeds.
- Bake the cookies. Place the dough balls onto the prepared baking sheet a few inches apart. Bake cookies for 13 – 15 minutes or until cookies have slightly golden edges and the centers are set.Remove from oven and allow the cookies to cool for a few minutes before transferring to a cooling rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
