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black sesame cookies on a cutting board after cooling
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Black Sesame Date Cookies

Oil-free Black sesame cookies are chewy, nutty and delicious. They need 1 Bowl, some almond flour, creamy tahini and sticky-sweet dates for amazing flavors and textures The black sesame is a beautiful addition to cookies, adding a great nutty flavor and crunch.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Cookie, Dessert
Cuisine: Vegan, Vegan Gluten-free
Keyword: black sesame cookies
Servings: 12
Author: Vegan Richa

Equipment

  • mortar and pestle or spice grinder, optional

Ingredients

Dry Ingredients

  • 2 to 3 tablespoons black sesame seeds crushed
  • 1 cup blanched almond flour
  • 2 tablespoons tapioca starch
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla powder or add vanilla extract with the wet ingredients
  • 1/3 cup chopped dates or more, to taste

Wet Ingredients

  • 1/4 cup maple syrup
  • 2 tablespoons tahini
  • 1 tablespoon non-dairy milk

For Topping

  • more black sesame seeds
  • brown sugar
US Customary - Metric

Instructions

  • Crush the sesame seeds. I use a mortar and pestle and add the sesame seeds to the mortar and pestle and crush them until they are coarsely crushed. You can also use a spice grinder to just pulse a few times so that they are somewhat crushed and then set them aside. (Seeds can be added whole as well)
    Chop the dates, if you haven't already. You can keep them slightly larger or chop them smaller based on your preference and set that aside.
  • In a bowl, add the almond flour, tapioca starch, salt, cinnamon, baking powder, baking soda, brown sugar, and the vanilla powder (if using), and then press and mix to break down any almond flour or brown sugar lumps. Mix really well. Add in the sesame seeds and chopped dates and mix again.
  • Make a well in the center of this dry mixture. Add the tahini, maple syrup and non-dairy milk and mix it in that well, so that the tahini and maple can combine a bit, and then mix that into the dry mixture. Depending on your measuring and the ingredients and all of that, it'll be just a little sticky or maybe a bit more sticky. That's alright. It'll work out just fine, because we're going to chill the dough.
  • Chill the dough in the freezer for 15 minutes or in the fridge for half an hour or so. Meanwhile, preheat the oven to 335° F (168° C), and line a baking sheet with parchment.
  • Remove the chilled dough from the fridge. Use a 2 tablespoon cookie scoop to scoop the dough onto the parchment-lined baking sheet. Then, use a spatula to press the cookies, so that they flatten a little bit. Top these cookies with more black sesame seeds and a pinch of brown sugar.  Bake for 15 to 17 minutes. 
  • Once the cookies have spread evenly and are starting to get golden on the edges, you can take them out of the oven. If they aren't getting golden enough, you can increase the heat after the 14 to 15 minute mark to 345° F (174° C) and bake them for another minute or two. Then, remove them from the oven. (Slam the cookie sheet on the counter if the cookies have puffed, this will help settle the cookies into a chewy texture.) Let them cool on the baking sheet for a minute or so, then remove the parchment from the baking sheet and let them cool for another 10 minutes, and then enjoy.
  • Store on the counter for upto 3 days. Refrigerate for longer storage(upto 2-3 weeks)

Video

Notes

Store black sesame cookies on the counter in a covered container once completely cooled for up to 3 days. For longer storage, you want to put them in the fridge, and they'll last for 2 to 3 weeks, though I doubt you’ll have any left for that long, because they’re so delicious!
Another common question you guys always ask is how to make these without almond flour. I'm working on that recipe, but in this particular application you can't replace the almond flour. People have replaced some of the almond flour with oat flour, and that works out. However, completely replacing the almond flour with other flours doesn't work, because almond flour does not absorb as much moisture and behaves very differently from all the other flours.
Black sesame cookies are naturally gluten-free and soy-free, as long as you use a soy-free non-dairy milk.

Nutrition

Calories: 117kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 75mg | Potassium: 80mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 1mg