If you are looking for an irresistible treat that is both wholesome and bursting with unique flavor, this Black Sesame Cookies (Vegan + Gluten-Free) Recipe is your new best friend in the kitchen. These delightful cookies combine the nutty earthiness of black sesame with the rich depth of cacao and the subtle sweetness of maple syrup, creating a perfect balance that’s as visually stunning as it is delicious. Whether you’re gluten-free, vegan, or simply in search of a sophisticated snack, these cookies bring warmth and joy to every bite while being surprisingly easy to make.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, creating a cookie that is not only tasty but also has the perfect texture and color that will catch everyone’s eye. The simplicity of the ingredients allows the natural flavors to shine, making this recipe both elegant and accessible.
- Almond flour: Provides a tender, slightly nutty base that keeps the cookies moist and gluten-free.
- Tapioca flour: Adds elasticity and chewiness for the perfect cookie texture, with a light touch of starchiness.
- Baking soda: Gives a gentle lift ensuring the cookies aren’t too dense.
- Sea salt: Enhances all the flavors and balances the sweetness beautifully.
- Black tahini (black sesame paste): The star ingredient, delivering that deep, toasted sesame taste and striking dark color.
- Maple syrup: A natural sweetener that beautifully complements the nutty, earthy flavors.
- Vanilla extract: Adds a warm and aromatic background note—feel free to swap with rose water or orange blossom extract for an extra touch of elegance.
- Cacao powder: Brings a rich chocolate depth that pairs perfectly with the sesame.
- Flaky sea salt: Sprinkled on top to add a touch of crunch and an irresistible burst of flavor in every bite.
How to Make Black Sesame Cookies (Vegan + Gluten-Free) Recipe
Step 1: Get the Oven Ready
Begin by preheating your oven to 350ºF (or 320ºF if you are using the fan/convection setting). Lining your baking sheet with parchment paper will prevent sticking and make cleanup a breeze. These simple preparations set the stage for cookie perfection.
Step 2: Mix Your Magic Dough
In a spacious mixing bowl, combine all your ingredients except the flaky sea salt. Use a spatula or wooden spoon to mix until the dough is sticky but fully blended. This tactile stage is fun and crucial for ensuring all the flavors marry perfectly.
Step 3: Shape the Cookies
With clean hands, divide the dough into 9 to 12 equal portions. Press each portion firmly into dough balls, then gently flatten them into cookie discs. Using a little piece of parchment paper to shape them makes life easier and keeps your hands mess-free.
Step 4: Bake to Perfection
Arrange your cookie discs on the prepared baking sheet, making sure they have space to spread slightly. Sprinkle each with flaky sea salt, then bake for about 7 minutes—that golden window where the edges get just crisp but the inside stays tender.
Step 5: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for at least 5 minutes to firm up. This brief cooling ensures they hold their shape and flavor. Enjoy them alongside your favorite plant milk, coffee, or tea for a truly comforting moment.
How to Serve Black Sesame Cookies (Vegan + Gluten-Free) Recipe
Garnishes
Sprinkle extra black sesame seeds or a delicate dusting of powdered coconut sugar on top for an added visual and textural contrast. A light drizzle of melted vegan dark chocolate can take these cookies from lovely to luxurious without overpowering their unique flavor.
Side Dishes
These cookies pair wonderfully with creamy plant-based milks like almond or oat, enhancing their nuttiness. For a more indulgent experience, serve with a scoop of vegan vanilla ice cream or alongside a fresh fruit salad with contrasting tart flavors.
Creative Ways to Present
Arrange a small stack of black sesame cookies on a rustic wooden board with edible flowers or fresh herbs like mint for a stunning dessert display. Wrap them in parchment tied with twine to gift as a charming homemade treat that shows you care.
Make Ahead and Storage
Storing Leftovers
Keep your Black Sesame Cookies (Vegan + Gluten-Free) Recipe fresh by storing them in an airtight container at room temperature for up to 4 days. This helps maintain their chewy texture while keeping flavors vibrant.
Freezing
If you want to save some for later, freeze the cooled cookies in a single layer on a baking sheet first, then transfer them to a freezer-safe container or zip-top bag. They stay delicious for up to 3 months and thaw quickly at room temperature.
Reheating
To bring them back to that just-baked warmth, pop the cookies in a preheated oven at 300ºF (150ºC) for 5 minutes or microwave them for just 10 seconds. This reheating restores softness and that fresh-baked aroma we all crave.
FAQs
Are these cookies really gluten-free?
Absolutely! This recipe uses almond flour and tapioca flour, both naturally gluten-free, making these cookies safe and delicious for those with gluten sensitivities.
Can I substitute black tahini with regular tahini?
Yes, regular tahini works well, but keep in mind the cookies might be lighter in color and with a slightly different flavor. Black tahini gives these cookies their distinctive deep hue and unique nuttiness.
What if I don’t have maple syrup?
You can replace maple syrup with agave nectar, brown rice syrup, or even date syrup. Each sweetener will subtly alter the flavor but maintain the cookie’s moist, chewy texture.
Can I use another flour instead of almond flour?
Almond flour is best here for the texture and flavor. Using other flours may change the cookie’s consistency or gluten-free status. If needed, experiment with other nut flours, but results might vary.
How long will these cookies last?
Stored properly in an airtight container, these cookies remain fresh for about 4 days at room temperature. For longer storage, freezing is highly recommended to preserve their delightful flavor.
Final Thoughts
I truly hope this Black Sesame Cookies (Vegan + Gluten-Free) Recipe finds a permanent place in your baking repertoire. They are simple to make, elegantly flavored, and perfect for sharing with friends or savoring during a cozy solo moment. Give them a try—you might just discover your new favorite cookie that everyone will ask you to bake again and again.
Print
Black Sesame Cookies (Vegan + Gluten-Free) Recipe
- Prep Time: 8 minutes
- Cook Time: 7 minutes
- Total Time: 15 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Gluten Free
Description
Delight in these crunchy, flavorful Black Sesame Cookies that are both vegan and gluten-free. Made with almond flour and black tahini, these cookies offer a unique nutty flavor complemented by a hint of cacao and a sprinkling of flaky sea salt. Perfect as a healthy snack or a sweet treat, they come together quickly and bake in just seven minutes.
Ingredients
Dry Ingredients
- 3.5 ounces almond flour (about 1 cup)
- 1 tablespoon tapioca flour (the 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 flaky sea salt (or to taste)
Instructions
- Preheat the Oven: Preheat your oven to 350ºF (180ºC), or 320ºF (160ºC) if using the fan/convection setting. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In a mixing bowl, combine almond flour, tapioca flour, baking soda, sea salt, cacao powder, black tahini, maple syrup, and vanilla extract. Mix well using a spatula or wooden spoon until the dough is sticky and uniform.
- Shape the Cookies: With clean hands, form 9 to 12 small dough balls of equal size. Press the dough balls firmly while shaping, then gently flatten each to form cookie discs. Using a small piece of parchment paper can help prevent sticking during shaping.
- Prepare for Baking: Place the shaped cookie discs onto the parchment-lined baking sheet with some spacing. Sprinkle each cookie with a pinch of flaky sea salt to enhance flavor and add texture.
- Bake: Bake the cookies in the preheated oven for 7 minutes, until slightly firm and fragrant.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for an additional 5 minutes to set. Enjoy them fresh with a glass of ice-cold plant milk, coffee, or tea.
Notes
- Black tahini is made from black sesame seeds and imparts a unique, slightly bitter sesame flavor. It can be found in specialty stores or online.
- You can substitute vanilla extract with food grade rose water, almond extract, or orange blossom extract for different flavor profiles.
- Ensure you use tapioca flour (the starchy kind) and not cassava flour as they behave differently in baking.
- Chilling the dough briefly before shaping is optional but can make handling easier.
- These cookies store well in an airtight container for up to 5 days.
