If you’re craving a treat that feels both indulgent and nourishing, these Black Sesame Cookies (Vegan + Gluten-Free) Recipe will become your new obsession. Combining the nutty depth of black sesame with a satisfyingly tender crumb, these cookies are a delightful twist on traditional sweets. They bring together wholesome almond flour, a touch of natural sweetness from maple syrup, and that unique black tahini flavor punch that only black sesame paste can deliver. Perfectly crisp at the edges and soft in the middle, these cookies offer a gluten-free and vegan way to enjoy a special homemade baked good anytime you want.
Ingredients You’ll Need
These Black Sesame Cookies are all about simple, clean ingredients that work together to create incredible flavor and texture. Each ingredient plays a crucial role, whether adding moisture, binding the dough, or delivering that iconic sesame flavor and beautiful dark color.
- Almond flour: This gluten-free flour base provides a rich, nutty flavor and tender crumb.
- Tapioca flour: Gives the dough a slight chewiness and helps bind the ingredients without adding gluten.
- Baking soda: A little lift so your cookies bake up light and not too dense.
- Sea salt: Enhances all the flavors, balancing the sweetness and intensifying the sesame notes.
- Black tahini (black sesame paste): The star ingredient delivering that deep, toasted sesame essence with a striking color.
- Maple syrup: Natural sweetness that melts into the dough, keeping the cookies soft.
- Vanilla extract: Adds a warm, comforting background aroma that pairs beautifully with sesame.
- Cacao powder: Introduces a hint of bittersweet richness, complementing the black sesame perfectly.
- Flakey sea salt: Sprinkled on top to offer a refined crunch and a pop of saltiness against the sweet dough.
How to Make Black Sesame Cookies (Vegan + Gluten-Free) Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350ºF (or 320ºF if you’re using a convection setting). Line a baking sheet with parchment paper to ensure your cookies bake evenly and come off without sticking. This sets you up for success right from the beginning.
Step 2: Mix Your Dough
Gather all your ingredients except for the flakey sea salt and combine them in a mixing bowl. Use a spatula or wooden spoon to mix thoroughly until you notice the dough comes together and feels sticky. This tactile step is a little moment of joy—you’ll appreciate the thick, rich texture that promises a soft cookie.
Step 3: Shape the Cookies
Take portions of dough and roll them into 9 to 12 small balls, making sure they are equal in size for even baking. Press each gently down to form discs. A handy tip is to use a small piece of parchment paper between your fingers and the dough; this keeps things neat and makes handling the sticky dough easier.
Step 4: Bake and Salt
Place your cookie discs on the prepared baking sheet with some space between each. Lightly sprinkle flakey sea salt over the tops—this salt not only enhances flavor but looks beautiful too. Bake in the oven for just 7 minutes, so they stay tender yet develop slight crisp edges.
Step 5: Cool and Enjoy
Once baked, let your cookies cool right on the baking sheet for about 5 minutes before transferring. This extra time allows them to set perfectly without falling apart. Serve these fresh beauties with a glass of cold plant milk or alongside your favorite tea or coffee for a cozy snack break.
How to Serve Black Sesame Cookies (Vegan + Gluten-Free) Recipe
Garnishes
For an extra special touch, add a little decorative swirl of black tahini or a few whole black sesame seeds on top before baking. You can also drizzle a tiny bit of melted vegan dark chocolate after baking to add another layer of flavor complexity and visual appeal.
Side Dishes
These cookies pair wonderfully with light, creamy plant-based milks like oat or almond milk, which complement the nutty flavors. A cup of green tea or matcha is also perfect to balance the sweetness while enhancing the sesame notes.
Creative Ways to Present
If you’re serving guests, try stacking the Black Sesame Cookies on a rustic wooden board next to bowls of fresh berries and nuts. Wrapping a few cookies in parchment with twine makes charming edible gifts or party favors that will impress.
Make Ahead and Storage
Storing Leftovers
While these cookies taste best fresh, you can store any leftovers in an airtight container in the fridge for up to 3 or 4 days. This keeps them fresh and lets the flavors settle even more, though they may lose a bit of their original crispness.
Freezing
If you want to enjoy these Black Sesame Cookies (Vegan + Gluten-Free) Recipe anytime, pop them into a freezer-safe container or bag for up to a month. Thaw them at room temperature before serving, and they’ll be just as amazing!
Reheating
For that freshly baked warmth, simply reheat the cookies in a low-temperature oven for a few minutes or in a toaster oven. This revives their softness and brings out the rich sesame aroma beautifully.
FAQs
Can I substitute almond flour with another flour?
Almond flour gives these cookies their uniquely tender texture and nutty flavor, which is hard to replicate. However, if you need a substitute, finely ground hazelnut or cashew flour may work. Keep in mind that the texture and taste might vary slightly.
Is black tahini hard to find?
Black tahini or black sesame paste may not be available at every grocery store, but you can find it online or at specialty health food stores. It’s essential for that bold sesame flavor and dark color that make these cookies stand out.
Can I use a different sweetener instead of maple syrup?
Maple syrup contributes moisture and a mild caramel-like sweetness. You can try agave nectar or coconut nectar, but be cautious with liquid amounts as they may affect dough consistency. Adjust as needed.
Are these cookies crunchy or soft?
These Black Sesame Cookies (Vegan + Gluten-Free) Recipe have a lovely balance—a tender, soft interior with slightly crisp edges. They should never feel dry or crumbly.
Can I make these cookies nut-free?
Since almond flour is a key ingredient, these cookies are not nut-free out of the box. For a nut-free option, experiment with sunflower seed flour or pumpkin seed flour, but results may vary as these flours behave differently when baked.
Final Thoughts
Trust me, once you try this Black Sesame Cookies (Vegan + Gluten-Free) Recipe, you’ll wonder how you ever enjoyed cookies without the intense nutty flavor and perfect soft-crisp texture these deliver. They’re easy to whip up, wholesome, and irresistibly delicious—a wonderful treat to brighten your day or impress friends with something uniquely delicious. Go ahead, give them a try and let these cookies become your new favorite indulgence!
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Black Sesame Cookies (Vegan + Gluten-Free) Recipe
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan
Description
Delight in these Black Sesame Cookies, a vegan and gluten-free treat bursting with the nutty richness of black tahini and subtle sweetness from maple syrup. Perfectly crisp on the edges and tender inside, these 12 bite-sized cookies come together quickly with simple, wholesome ingredients, making them an ideal guilt-free snack or a unique addition to your tea time.
Ingredients
Dry Ingredients
- 3.5 ounces almond flour (about 1 cup)
- 1 tablespoon tapioca flour (starchy kind, NOT cassava flour; cornstarch or arrowroot powder can also 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
- Preheat the oven: Set your oven to 350ºF (180ºC). If you have a fan or convection oven, reduce the temperature slightly to 320ºF (160ºC). Line a baking sheet with parchment paper to prevent sticking.
- Mix the dough: Combine all the ingredients except the flakey sea salt in a mixing bowl. Use a spatula or wooden spoon to mix thoroughly until the dough becomes sticky and well incorporated.
- Form the cookies: Using your hands, shape the dough into 9-12 small balls of equal size. Press each ball firmly as you form it, then gently flatten them into cookie shapes. To make shaping easier, you can use a small piece of parchment paper between your hands and the dough.
- Arrange and season: Place the cookie discs evenly spaced on the prepared baking sheet. Sprinkle each with a little flakey sea salt to enhance flavor.
- Bake: Put the baking sheet in the oven and bake the cookies for 7 minutes until the edges are set but the centers remain tender.
- Cool and serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. This resting period helps them firm up. Enjoy them with a glass of ice-cold plant milk or your favorite hot beverage like coffee or tea.
- Store properly: These cookies are best eaten fresh but can be stored in an airtight container in the refrigerator for 3-4 days, or frozen for up to one month for longer preservation.
Notes
- Black tahini can be found in specialty stores or online. It provides a deep, earthy flavor distinct from regular tahini.
- If you don’t have black tahini, you can try substituting with regular tahini, but the flavor and color will differ.
- Cacao powder adds a subtle chocolate note; feel free to omit it if you prefer a pure sesame flavor.
- Use a small piece of parchment paper to press the dough balls flat easily and to prevent sticking to your hands.
- These cookies are naturally vegan and gluten-free, making them a great option for those with dietary restrictions.
