Black Sesame Cookies Recipe
This black sesame cookie recipe is unique and easy, resulting in delicious, no-bake, gluten-free cookies that call for only 5 ingredients. These cookies have a soft, dense texture and rich flavor profile.
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A couple of weeks ago, I clicked on an Instagram reel about the benefits of black sesame seeds on graying hair. And now my Instagram feed is inundated with black sesame seed everything! I have seen everything from black sesame paste hair masks to black sesame cakes!
So, of course, my curiosity was piqued. I usually get a large bag of black sesame seeds to use on homemade bagels and salads. So, I decided to grind some up and use them to make some cookies.
As I prefer cookies made without flour and butter (like these peanut butter chocolate chip cookies), I decided to come up with some no-bake black sesame cookies with dates and chocolate.
I experimented with differing quantities of the ingredients listed below. I even used cardamom instead of cinnamon in a couple of batches. And, finally, came up with this version of black sesame seed cookies you see here today, which I absolutely LOVE.
This black sesame cookies recipe is made without any egg, butter, or all-purpose flour. If you opt to use dairy-free chocolate, these cookies are dairy-free and gluten-free.
What makes these Black Sesame Cookies so good, for me?
I love this Black sesame cookies recipe because:
- They have a distinctive Flavor and Aroma
Black sesame seeds have a rich, earthy, slightly smoky, nutty flavor and aroma. They are more intense in flavor than white sesame seeds. Popular in East Asian and South Asian cuisine, the flavor and aroma intensify when black sesame seeds are roasted. This depth of flavor gives these cookies a unique, gourmet edge.
- Nutrient-Dense Ingredients
These cookies are made with:
Black sesame seeds are said to be rich in calcium, iron, magnesium, zinc, and antioxidants.
Dates, which add natural sweetness and fiber. Dates also add moisture, which helps bind these cookies.
Cinnamon which is known to have anti-inflammatory properties and has a warming aroma.
Vanilla, which balances off the earthy notes of the black sesame seeds well with its warm, inviting aroma.
And Chocolate, which adds a bit of indulgence to these nutrient-dense, no-bake cookies, making them nourishing yet decadent.
- No-Bake Ease
These cookies are made without an oven, making them perfect for hot climates, small apartment kitchens, quick “cooking” projects, and meal prep. In just minutes, you can have a batch of these black sesame cookies ready to enjoy.
Instructions
- Step 1: Toast the Black Sesame Seeds
Place a heavy-bottom, medium or small pan over medium heat. By the way, I am using a gas stove. Add the black sesame seeds to the pan and toast for 2 minutes, stirring frequently. They should release a warm, nutty aroma. Remove from heat. Now, there are 2 options. You can either grind the black sesame seeds separately in a high-speed blender and then add them to a food processor or add all the ingredients to a food processor at once. I usually grind the sesame seeds and cinnamon in a blender first.
- Step 2: Blend Ingredients
Then, add the ground up dry ingredients to the bowl of a food processor along with the dates and pure vanilla extract. Pulse until the mixture becomes sticky, textured, and moldable. You might have to use a spatula to scrape down the sides of the bowl of your food processor a couple of times.
- Step 3: Shape the Cookies
Divide the cookie dough into 9 portions, using a cookie scoop or tablespoon. Press each portion into round cookie shapes. You can use a spoon or use your fingers to form the cookies. Place the shaped cookies on a parchment paper-lined plate or baking sheet.
- Step 4: Drizzle with Chocolate
Melt the chocolate using a double boiler or microwave. Drizzle the melted chocolate over the shaped cookies. I also like to partially dunk a few. If you want chocolate-covered black sesame seed cookies, then dunk them fully.
- Step 5: Enjoy
I usually let the chocolate set at room temperature on the kitchen counter. But, if you are in a hurry, you can place these chocolate-drizzled and dunked cookies in the refrigerator for 15–20 minutes. Serve them as is or enjoy with your favorite bowl of ice cream and/or hot cup of tea or coffee.
Storage
These black sesame seed cookies can be stored in an airtight container, on the kitchen counter, for up to a week. They can also be stored in an airtight container in the fridge. I specify a week, as these cookies have not lasted longer than that in our home.
Recipe Note:
As the ingredients bond together, these cookies tend to taste better on day 3 than on day 1 (like a fine wine). And, while you might be tempted to eat them all on day 3, I do have a word of caution.
Black sesame seeds are said to contain tryptophan. So, having 3 or 4 of these for breakfast might leave you groggy a couple of hours later. I speak from experience. 1 cookie is ok, just not 3 or 4. But, these cookies work GREAT as a nightcap with your favorite glass of red wine or a cold glass of almond milk.
Variations
Make Them Crunchier
These cookies are soft. If you prefer a bit of crunch, then roughly chop up one to two tablespoons of pecans or walnuts and stir them into this mixture.
Make them healthier
Use dark chocolate instead of semi-sweet chocolate or milk chocolate. Or, leave out the chocolate entirely. I sometimes make these cookies without any chocolate. But I added 2 extra dates to the cookie dough to balance out the flavor of the black sesame seeds.
Make them Sweeter
Add in a tablespoon of brown sugar and a pinch of kosher salt. Salt, in very small quantities, can enhance the sweetness of a treat. If you are curious, this article talks about why/how salt enhances sweetness.
Make Them More Dessert-Like
Dip them fully in chocolate and sprinkle with sesame seeds on top for a bakery-style finish. Or, add some mini chocolate chips to the blended cookie dough, so you have a delicious black sesame chocolate chip cookie on hand.
This black sesame cookie recipe is also my contribution to The Sweetest Season Cookie Exchange. This is my 6th time participating in this annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West, in which food bloggers get together to share new holiday cookie recipes to raise money for Cookies 4 Kids’ Cancer.
Cookies for Kids Cancer is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative, and less-toxic treatments for childhood cancer. Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.
If you feel so inclined, please help us raise money for this cause and
make a donation here.
Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2025, up to $100,000. Whatever money we raise will automatically double on our fundraising page!
Thank you for reading, and thank you for any donation. If you are looking for a sweet and delicious way to incorporate more black sesame seeds in your diet, I hope you give these cookies a try!
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Ingredients
- 1/2 cup black sesame seeds
- 7 Medjool dates pitted
- 1/2 tsp cinnamon
- 1 tsp pure vanilla extract
- 1/2 cup semi-sweet chocolate chips or chopped up chocolate bar
Instructions
- Place a medium or small pan over medium heat. Add the black sesame seeds to the pan and toast for 2 minutes, stirring frequently. They should release a warm, nutty aroma. Remove from heat. Now, there are 2 options. You can either grind the black sesame seeds separately and then add them to a food processor or add all the ingredients to a food processor at once. (I usually grind the sesame seeds and cinnamon in a blender first.)
- Then, add the ground up cinnamon and black sesame seeds to the bowl of a food processor along with the dates (make sure they are pitted) and pure vanilla extract. Pulse until the mixture becomes sticky, textured, and moldable. You might have to use a spatula to scrape down the sides of the bowl of your food processor a couple of times.
- Divide the cookie dough into 9 portions. Form each portion into round cookie shapes. You can use a spoon or use your fingers to form the cookies. Place the shaped cookies on a parchment paper-lined plate.
- Melt the chocolate using a double boiler or microwave. Drizzle the melted chocolate over the shaped cookies. I also like to partially dunk a few. If you want chocolate-covered black sesame seed cookies, then dunk them fully.
- I usually let the chocolate set at room temperature on the kitchen counter. But, if you are in a hurry, you can place these chocolate-drizzled and dunked cookies in the refrigerator for 15–20 minutes.
- Serve them as is or enjoy with your favorite bowl of ice cream and/or hot cup of tea or coffee.
Thank you for sharing this recipe!