These Black Sesame Cookies are made using 5 healthy ingredients. It is a simple stir-and-shape recipe and results in nutty, toasty, crisp cookies with a chewy middle and is mildly sweet. Highly addictive!
Nutty, crisp, and chewy with 5 healthy ingredients, like almond flour, sesame, coconut oil, and brown sugar, these black sesame cookies are unique! They are different from the Sicilian version Biscotti Regina or the buttery Japanese shortbreads.
When freshly baked these have crisp edges with chewy inside. The crispness tends to fade away on the second day and become soft and chewy, but still just as delicious.
What is black sesame? They are “Unhulled” seeds largely found in Japanese, Chinese, and many other Asian cultures, and are widely used for their nutty flavor and nutrition.
They are used to flavor baked goods and sweets such as black sesame ice cream, cakes, chikki, mochi or muffins. The seeds are also used in savory dishes like this Sesame Breadsticks or Teriyaki Tofu.
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Why you'll love them?
The bold, smoky, nutty, and slightly bitter taste of black sesame is irresistible when paired with coconut oil and ground almonds. Toasting sesame seeds helps to enhance the fragrance, making them crunchier and more intensely nutty.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Black sesame seeds – They are the main ingredient in these black sesame cookies. You can find them in Asian markets and international grocery stores as well as online.
- Almond flour – It can be easily found in all major grocery stores or Amazon. Make sure you use “Super Fine” for the recipe, just like in chocolate chip cookie for one. We pick up a bag from Costco and keep them stocked in freezer and use it in almond flour dessert recipes.
- Coconut oil – Use melted liquid coconut oil, but not hot.
- Brown sugar – Adds caramelly notes and deepens the toasted flavor.
- Baking powder - Gives a lift.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1.Add almond flour, toasted black sesame seeds, brown sugar, baking powder and salt into a medium bowl and whisk to combine.
Tip: How to toast sesame? Add the seeds to a moderately hot skillet, and placed over medium heat. Cook, stirring constantly until a few begin to pop. Remove pan from heat and transfer to a plate, and let cool completely.
2. Add water and coconut oil.
3 &4. Mix until well combined and forms a soft but not sticky dough.
5 to 8. 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 for 23 to 25 minutes in a preheated 350-degree oven, until the edges look golden in color.
How long will they last?
Freshly baked black sesame cookies have crisp edges with chewy middle. The crispness tends to fade away after the first day and become soft and chewy, but just as tasty.
These black sesame cookies can be stored for up to 4 days at room temperature in an airtight container.
To 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.
Helpful tips
- 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 dough.
- 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.
Recipe FAQs
Sure can! Remember that white seeds aren't as strong in flavor, and have less earthy notes when compared to their black counterparts. But, they will still be delicious.
Although I 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.
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!
You can toast on the stovetop or oven. Toasted seeds 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 the heat and transfer them to a plate and let them cool completely.
Oven - Place seeds on a baking sheet and bake in a preheated 340°F oven for 5 to 8 minutes. Place the sheet on a wire rack to cool.
More almond flour cookies
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Black Sesame Cookies
Ingredients
- 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
Instructions
- 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.Tip: Freshly baked cookies have crisp edges with chewy middle. The crispness tends to fade away after the first day and become soft and chewy, but 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.
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