Black sesame cookies are slightly soft, crispy on the edges, and packed full of aromatic roasted sesame flavor. They are extremely easy to make in one bowl, and no resting or shaping is required!
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These Asian inspired cookies have been a huge hit in our house for the longest time! They are super easy to whip up as all it takes is mixing ingredients by hand, and dropping onto baking sheets with a spoon.
The incredible flavor from roasted black sesame makes them uniquely delicious. There is a subtle smoky, nutty, earthy aroma that blends perfectly into the sweetness.
Ingredients for this recipe
- Roasted black sesame seeds - Make sure to get a roasted (toasted) type instead of unroasted (raw) type for a richer flavor.
- Dairy-free butter
- Organic cane sugar
- Large egg
- Vanilla extract
- Gluten-free all purpose flour - Make sure your flour contains xanthan gum that replaces binding effect of gluten. I use Bob’s Red Mill 1-to-1 baking flour
- Baking powder
- Salt
How to make black sesame cookies
Step 1. Preheat the oven to 350°F/ 176°C. Line two baking sheet pans.
Step 2. Place the black sesame in a blender or food processor. Blitz until finely ground.
Step 3. In a large bowl, whisk the softened butter and sugar together.
Step 4. Add in the egg and vanilla. Whisk well.
Step 5. Add the all purpose flour, baking powder, salt, and ground black sesame. Mix well.
Step 6. Drop 1 teaspoonful of dough per cookie onto the baking sheets (10 on each sheet). They spread well, so make sure to leave them about 2 inches apart to prevent merging.
Step 7. Let cool for at least 30 minutes. The cookies firm up as they cool.
Tips
- Make sure to weigh the flour with a kitchen scale. A small difference makes a huge difference in this recipe.
- Leave enough space in between the cookies to bake evenly, and to avoid making a giant cookie!
FAQ
To get the deep aroma out of the seeds, you really should grind them! The easiest way is to use a high speed blender or food processor, but you can also use a grinding bowl or a mortar.
To make things easier, you can use pre-ground black sesame. However, freshly ground sesame seeds are definitely more fragrant and have more flavor.
Black sesame cookies can be stored for up to 3 days at room temperature. They harden slightly as they sit (but still taste good!). They can also be frozen for up to 3 months in an airtight bag. Make sure to cool them completely before storing.
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Recipe
Black Sesame Cookies
Equipment
- 2 x baking sheets Or bake in batches
- 1 x blender or food processor
Ingredients
- ¼ cup roasted black sesame seeds
- ¼ cup salted dairy-free butter softened
- 6 tablespoons organic cane sugar
- 1 large egg
- 1 teaspoon vanilla
- ½ cup gluten-free all purpose flour I use Bob's Red Mill 1 to 1 baking flour
- ½ teaspoon baking powder
- 1 pinch salt
Instructions
- Preheat the oven to 350°F/ 176°C. Line two baking sheet pans.
- Place the black sesame in a blender or food processor. Blitz until finely ground.
- In a large bowl, whisk the softened butter and sugar together.
- Add in the egg and vanilla. Whisk well.
- Add the all purpose flour, baking powder, salt, and ground black sesame. Mix well.
- Drop 1 teaspoonful of dough per cookie onto the baking sheets (10 on each sheet). They spread well, so make sure to leave them about 2 inches apart to prevent merging.
- Let cool for at least 30 minutes. The cookies firm up as they cool.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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