Black Sesame Cookies
Lightly sweetened black sesame cookies made with almond flour, oats, and toasted sesame seeds. Crisp outside, tender inside, and perfect with tea.
Ingredients
- 80 g almond flour
- 60 g oat flour (or finely ground rolled oats)
- 30 g toasted black sesame seeds
- 45 ml maple syrup (or honey) (3 Tbsp)
- 40 ml neutral oil (rice bran, avocado, or light olive oil) (2 tablespoon + 2 tsp)
- 1 egg
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon vanilla extract (optional)
Instructions
- 1. Preheat & prepPreheat oven to 170°C (338°F).Line a baking tray with parchment paper.
- 2. Mix dry ingredientsIn a bowl, combine almond flour, oat flour, toasted black sesame seeds, baking powder, and salt.
- 3. Mix wet ingredientsIn a separate bowl, whisk the egg, maple syrup, oil, and vanilla until smooth.
- 4. CombineAdd the wet ingredients to the dry ingredients and mix until a soft, slightly sticky dough forms. Let rest 5 minutes to allow the oats to hydrate.
- 5. ShapeScoop about 1 tablespoon of dough per cookie, roll gently, and flatten slightly on the tray.
- 6. BakeBake for 12–14 minutes, until the edges are lightly golden.Let cool on the tray for 5 minutes, then transfer to a rack.
Notes
Toasting black sesame seeds:
Heat a dry skillet over medium-low heat. Add the sesame seeds and toast, stirring frequently, until fragrant and just beginning to faintly crackle, about 2–3 minutes. Remove from the pan immediately and let cool before grinding.
Grinding the sesame:
Once cooled, grind the seeds using a mortar and pestle. A spice grinder or small food processor works too. You can also leave the seeds whole for a lighter sesame flavor and more texture.
Oat flour shortcut:
You can make oat flour by blending rolled oats until finely ground. Let the dough rest for a few minutes so the oats can fully hydrate. Sweetener choice:
Both maple syrup and honey work well. The difference is subtle, so use what you have. Vanilla is optional:
It adds a gentle warmth, but the cookies are just as good without it if you want the sesame flavor to stand out. Shaping tip:
The dough can be slightly sticky. Use a small piece of parchment paper and the back of a spoon or your fingers to gently press the cookies flat without sticking. Do not overbake:
Remove the cookies when the edges are lightly golden. They will continue to set as they cool. Storage:
Keep in an airtight container at room temperature for up to 3 days, or refrigerate for 5–6 days.
You can make oat flour by blending rolled oats until finely ground. Let the dough rest for a few minutes so the oats can fully hydrate. Sweetener choice:
Both maple syrup and honey work well. The difference is subtle, so use what you have. Vanilla is optional:
It adds a gentle warmth, but the cookies are just as good without it if you want the sesame flavor to stand out. Shaping tip:
The dough can be slightly sticky. Use a small piece of parchment paper and the back of a spoon or your fingers to gently press the cookies flat without sticking. Do not overbake:
Remove the cookies when the edges are lightly golden. They will continue to set as they cool. Storage:
Keep in an airtight container at room temperature for up to 3 days, or refrigerate for 5–6 days.
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