Prepare to transform your baking game with these extraordinary vegan black sesame cookies that will tantalize your taste buds and leave you craving more! Imagine a cookie that's not just a treat, but a culinary adventure - crisp edges, soft centers, and an intoxicating nutty aroma that whispers of exotic Asian-inspired flavors. These aren't your ordinary cookies; they're a delightful fusion of wholesome ingredients and sophisticated taste that will make you the star of any gathering or a quiet moment of self-indulgence.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 12 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup black sesame seeds
- 1/2 cup coconut sugar
- 1/4 cup coconut oil
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, toast the black sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring constantly to prevent burning. Remove from heat and let cool.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and free of lumps.
- In another bowl, cream together the coconut oil and coconut sugar using a hand mixer or whisk until smooth and slightly fluffy, about 2-3 minutes.
- Add the almond milk and vanilla extract to the oil-sugar mixture, mixing thoroughly until fully incorporated.
- Gradually fold the dry flour mixture into the wet ingredients, stirring until a soft, slightly sticky dough forms.
- Gently fold in most of the toasted black sesame seeds, reserving some for topping.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle the remaining sesame seeds on top of each cookie, gently pressing them to adhere.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the cookies are set.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days, enjoying the nutty, aromatic flavor of the black sesame seeds.
Tips
- Toasting sesame seeds is crucial - it intensifies their nutty flavor and releases essential oils. Watch them carefully and stir constantly to prevent burning.
- Use room temperature coconut oil for smoother mixing and better cookie texture.
- Don't overmix the dough; this can lead to tough cookies. Mix just until ingredients are combined.
- For uniform cookies, use a cookie scoop or tablespoon to ensure consistent sizing.
- Allow cookies to cool completely on the wire rack to develop their ideal texture and prevent crumbling.
- Store in an airtight container to maintain freshness and prevent moisture absorption.
- For extra indulgence, try drizzling melted dark chocolate over the cooled cookies for a decadent twist.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 2g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 0mg
