These Black Sesame Cookies are made using almond flour. They are healthy, gluten-free, vegan, protein-rich, flourless, eggless, dairy-free and low carb - Not-too-sweet guilt-free treat!
SUMMARY
- Just 5 ingredients: Made with wholesome, nutritious ingredients like almond flour, black sesame seeds, and coconut oil.
- A healthier cookie option: Naturally gluten-free, vegan, flourless, dairy-free, and protein-rich—without sacrificing flavor.
- Quick & easy: One bowl, minimal prep, and no complicated steps. Just mix, shape, and bake.
- Taste & texture: Richly nutty and aromatic, with crisp edges and a soft, chewy center, packed with toasted black sesame flavor.
- Perfect bite: Crispy, buttery, and delicately crumbly—these cookies are deeply satisfying and irresistible.
These vegan black sesame cookies are a delicious twist on my almond flour shortbreads, with the addition of toasted black sesame seeds for a subtle crunch and nutty depth of flavor. The sesame adds a wonderful, mild texture and taste that makes these cookies truly special.
When freshly baked, these sesame almond biscuits have crisp edges and a chewy interior. While the crispness may soften by the second day, the cookies remain deliciously tender and just as irresistible.
They’re incredibly wholesome and one of my favorite healthy cookie recipes to make whenever I crave a cookie but don’t want to ruin my diet—the perfect balance of indulgent and nourishing.
Jump to:
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Black Sesame Seeds — They are widely available at Asian markets, international grocery stores, or Amazon. They offer a nutty toasty goodness. White sesame seeds can be substituted.
- Almond Flour — Opt for super-fine almond flour rather than almond meal for delicate, light textures.
- Coconut Oil — Use melted, but not hot, coconut oil in your almond dough. Melted butter can be used instead.
- Brown Sugar — Use light or golden brown sugar. You can also substitute with white sugar, coconut sugar, or maple syrup.
- Baking Powder — Gives necessary lift and lightness.
More healthy cookie recipes
Black Sesame Cookies
Ingredients
- 1 cup almond flour super fine
- 2 ½ tablespoons black sesame seeds toasted (refer notes on how to toast)
- 2 tablespoons packed light brown sugar
- ¼ teaspoon baking powder
- 1 pinch salt
- 2 tablespoons water
- 1 ½ tablespoons melted coconut oil not hot
Instructions
- Prep. Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Mix dry ingredients. Add almond flour, toasted sesame seeds, brown sugar, baking powder and salt into a medium bowl and whisk to combine, breaking any lumps in the brown sugar.
- Finish dough. Add the water and coconut oil, then mix with a rubber spatula until fully combined and a soft, cohesive dough forms. 👉 Do not knead the dough—simply mix until well combined, then proceed to shaping the balls. Kneading by hand will make the cookies denser.
- Make balls. Divide the dough into 1-tablespoon portions, gently roll each into a ball, then lightly flatten. Place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake. Bake for 15 to 20 minutes, or until the edges look golden in color. Place baking sheet on a wire rack and cool completely.👉 Freshly baked cookies have crisp edges with chewy middle. The crispness tends to fade away after the first day and becomes soft and chewy, but it is just as tasty.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Tips for Success
- Almond Flour - Use super fine almond flour and not meal, like in all my almond flour desserts.
- Do not use hot coconut oil – If your coconut oil is solid, then melt it in the microwave and cool it to lukewarm before adding it to the healthy sesame seed cookie dough.
- Bake until the edges are deep golden in color.
- Brown sugar – Use light or golden brown sugar and not dark brown.
- Toast the black seeds to bring out the nuttiness and toasted flavor.
- Don’t burn the sesame seeds. As the seeds are black, it can be difficult to say whether you are burning or not. Toast until you hear a few seeds pop, transfer to a plate and let cool completely.
- Store cooled toasted sesame for several weeks in a sealed bag or container.
How to make black sesame cookies
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Want To Save This Recipe?
Enter your email below, and we’ll send the link straight to your inbox. Plus, you'll get more creative recipe ideas every Sunday!
Toast black sesame seeds - Add the sesame seeds to a moderately hot skillet, and placed over medium heat. Cook, stirring constantly until a few begin to pop. Remove pan from heat, transfer to a plate, and let cool completely.
Make black sesame cookie dough - Add almond flour, toasted sesame seeds, brown sugar, baking powder and salt into a medium bowl and whisk to combine. Add water and coconut oil. Mix until well combined and forms a soft but not sticky dough.
Shape and bake - Spoon about one tablespoon measure portions, gently roll them into balls, and flatten lightly. Place on a parchment-lined baking sheet, about an inch apart. Bake until the edges look golden in color.
Storage
Freshly baked vegan sesame seed cookies have crisp edges with chewy middle. The crispness tends to fade after the first day, leaving a soft, chewy texture but just as tasty.
- Room temperature - Store the almond flour biscuits for up to 4 days in an airtight container.
- Freeze: Place them in a zip lock bag and freeze for one to two months. Leave on the kitchen counter to thaw for a few hours before serving.
Frequently asked questions
Sure can! Remember that white sesame seeds aren't as strong in flavor, and have less earthy notes when compared to their black counterparts. But, the cookies will still be delicious.
Although I love the use of brown sugar for perfect color and texture, these sesame cookies will work great with coconut sugar. It will be more crispy and less chewy.
Black sesame seeds have their hulls intact, are more crunchy with a strong distinct flavor, while white seeds are less bitter, slightly sweet and skins removed. On top of that seeds are higher in nutrients, antioxidants and make the black sesame seed cookies healthy.
More sesame seed recipes
- Black Sesame Ice Cream: This ultra-creamy, no-churn icecream is uniquely nutty and velvety dessert.
- Homemade Crunchy Breadsticks: These oven-baked breadsticks are salty, lightly spiced, and generously coated in toasted sesame seeds.
- Firecracker Shrimp: A quick 20-minute weeknight winner—succulent shrimp are tossed in a sweet and spicy firecracker sauce, then garnished with sesame seeds.
Leave a Reply