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
Scale
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.
