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
Scale
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.
