These Black Sesame Cookies are made using almond flour, toasted black sesame seeds and coconut oil. They have crisp edges with chewy centre and are amazingly healthy!
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Black Sesame Cookies
Nutty, Crisp and Chewy with 5 healthy ingredients, these biscuits are unique! Also, they are made without eggs, butter, milk, all purpose flour, have no gluten, dairy and are low carb.
Sesame seeds are one of the most popular ingredients used in Japanese, Chinese and many other Asian cultures. They are used to flavor baked goods and sweets such as ice cream, cakes, chikki, mochi or muffins. They are different from the Sicilian version Biscotti Regina or the buttery Japanese shortbreads.
This biscuits are a healthier twist to our popular almond flour shortbreads, not overly sweet and are loaded with black seeds.
When freshly baked these have crisp edges with chewy inside. The crispness tends to fade away on the second day and they become soft and chewy, but still excellent however you enjoy them.
WHY YOU’LL LOVE THESE?
- Only 5 Ingredients - Easy to find wholesome pantry ingredients.
- Healthy – An eggless biscuit recipe that is packed with healthy fats, nutrients and antioxidants.
- Diet Friendly - Vegan, Gluten-free / Dairy Free / Grain Free / Flourless.
- No Eggs – Making it perfect for vegetarians.
- Easy to make – There is no creaming or whisking. Simply stir ingredients in a small bowl and bake.
- Unique flavor : The bold, smoky, nutty and slightly bitter taste of black sesame is amazing when paired with the flavor of coconut oil and ground almonds.
WHAT IS BLACK SESAME?
They are “Unhulled” seeds largely found in Asia and are widely used for the nutty flavor and nutrition. The seeds are used in both sweet and savory dishes like this Sesame Breadsticks, Teriyaki Tofu or Sushi Bowl.
There are used whole or in the form of ground paste (known as “nergoma”), which is similar to tahini.
White seeds are more commonly found sprinkled on dishes in Chinese restaurants or American hamburger buns. Sesame oil is derived from the unhulled ones, since it contains more healthy fats.
They are the main ingredient in these cookies. You can find them in Asian markets and international grocery stores as well as online.
BLACK VS WHITE SESAME SEEDS
Black ones 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 black sesame seeds are higher in nutrients and antioxidants!
HOW TO TOAST?
Toasting them helps to enhance the fragrance, makes them crunchier and more intensely nutty. You can toast on the stove top or oven. Toasted guys can be stored in a sealed container or zip lock bag for several weeks.
- Stovetop - Place a small frying pan on medium heat. Add the seeds when moderately hot, and stir constantly until a few begin to pop. Take them off heat and transfer to a plate and let cool completely.
- Oven - Place seeds on a baking sheet and bake in a pre heated 340°F oven for 5 to 8 minutes. Place sheet on a wire rack to cool.
Made using ground almonds, black sesame and coconut oil, these are high in protein, fiber, antioxidants, calcium, vitamins and minerals. There is also no butter or plain flour making them amazingly healthy.
HOW TO SHAPE?
You don't need any special tools to shape them. Simply take a tablespoon measure dough and gently roll into a ball between the palm of your hands and then flatten them slightly.
What do these taste like?
It's not too sweet, crisp, chewy and you can taste the nutty toasted sesame flavor with a hint or bitterness.
- Black sesame seeds – Toasted seeds adds an earthy, nutty and robust flavor.
- Almond flour – It can be easily found in all major grocery stores or Amazon. Make sure you use “Super Fine” for the recipe. We pick up a bag from Costco and keep them stocked in freezer.
- Coconut oil – Use melted liquid coconut oil, but not hot.
- Brown sugar – Light or golden brown sugar give the perfect color and caramel notes (check out more recipes using brown sugar).
- Baking powder - Gives a much needed lift.
PRO TIPS FOR SUCCESS
- Almond Flour - Use SUPER FINE and not meal.
- Do not use hot coconut oil – If your coconut oil is solid, then melt in the microwave and cool to lukewarm before adding to the dough.
- Make sure you measure your ingredients carefully – This is important for all baking recipes.
- Bake until the edges are deep golden in color.
- Brown sugar – Use light or golden brown sugar and not dark brown.
- Toast the seeds to bring out the nuttiness and toasted flavor.
- Don’t burn sesame. As they 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?
- Make dough – Mix all dry ingredients in a small bowl and then mix in the water and coconut oil, mix until it forms a smooth dough.
- Portion and Shape– Scoop 1 tablespoon measure dough, gently roll into balls and flatten them slightly.
- Bake - Place on a parchment lined baking sheet (spacing about 1 inch apart). Bake at 350 degrees for 22 to 24 minutes, until the edges are deep golden in color (rotate pan halfway through baking to ensure even browning).
- Cool – Place pan on a wire rack to cool completely.
HOW LONG WILL THEY LAST?
Freshly baked biscuits have crisp edges with chewy middle. The crispness tends to fade away after the first day and they become soft and chewy, but just as tasty.
These can be stored for up to 4 days at room temperature in an airtight container.
To Freeze: Place cooled guys in a zip lock bag and freeze for one to two months. Leave them on the kitchen counter to thaw for a few hours before serving.
More Almond Flour Desserts:
- Chocolate Cake
- Badam Halwa with almond flour
- Air Fryer Apple Crisp
- Brownie Bites
- Almond Flour Cake
- Almond Flour Brownies
FREQUENTLY ASKED QUESTIONS
Sure can! Remember that white ones aren't as strong in flavor, have less earthy notes when compared to the black counterparts. But, they will still be delicious.
Although we love the use of brown sugar for perfect color and texture, these will work great with coconut sugar. It will be more crispy and less chewy.
We recommend using melted and cooled unsalted butter or ghee instead of coconut oil, but do not use vegetable oil instead.
More Healthy Almond Flour Cookies to try:
- 1 cup almond flour, super fine
- 2 tablespoons + ½ tablespoon toasted black sesame seeds
- 2 tablespoons packed light brown sugar
- ¼ teaspoon baking powder
- 1 pinch salt
- 2 tablespoons water
- 1 tablespoon + ½ tablespoon melted coconut oil (not hot)
- Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Add the first 5 ingredients in a medium bowl (almond flour, sesame seeds, brown sugar, baking powder and salt) and whisk to combine (breaking any sugar lumps).
- Add water and coconut oil and mix with a spatula, until well combined and it forms a dough.
- Divide one tablespoon measure portions, gently roll them into balls and flatten each lightly.
- Place on the prepared baking sheet, about an inch apart.
- Bake for 23 to 25 minutes, or until the edges look golden in color.
- Place baking sheet on a wire rack and cool completely.
Almond Flour – Use SUPER FINE and no meal.
Do not use hot coconut oil – If your coconut oil is solid, then melt in the microwave and cool to lukewarm before making adding to the dough.
Brown sugar – Use light or golden brown sugar and not dark brown.
Toast the seeds to bring out the nuttiness and toasted flavor.
Don’t burn sesame. As they 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.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 68Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 22mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 2g
I am not a certified dietician or nutritionist. The information is a product of online calculator such as Nutrifox.com, although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates and not be construed as a guarantee. Varying factors such as product types or brands purchased, produce, and the way ingredients are processed change the nutritional information in any recipe. Furthermore, different online calculators provide different results depending on their fact algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for all decisions pertaining to your health and ensuring that any nutritional information provided is accurate.
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