Ingredients
Equipment
Method
- Preheat the oven to 350ºF/180ºC (or 320ºF/160ºC if using the fan/convection setting) and line a baking sheet with parchment paper.
- Add all ingredients except the flakey sea salt to a mixing bowl and mix well using a spatula or wooden spoon, until the dough is sticky.
- Using your hands form 9-12 small dough balls of equal size, making sure you press them firmly while forming the balls, then press each of them down gently to give them their cookie shape. TIP: use a small piece of parchment paper to make this easier.
- Place the cookie dough discs on the lined baking sheet, then sprinkle a little flakey salt on each of the cookies. Bake them for 7 minutes.
- Remove the cookies from the oven and let them cool on the baking sheet for an extra 5 minutes, then enjoy with a glass of ice cold plant milk or a cup of coffee or tea.
Storage
- These black sesame cookies are best enjoyed the day you bake them, but can be stored in an airtight container in the fridge for up to 3-4 days or in the freezer for up to a month.
Notes
- The black tahini is what gives this recipe its color. You can of course also use white tahini, just know that it will change the color.
- The cacao powder gives the cookies just a hint of a chocolate flavor. If you don't have cacao powder, you can omit and use an extra tablespoon of almond flour instead.
- Serving size: this recipe makes 9-12 cookies, depending on the size of cookie dough balls you choose to make.